I use it for almost everything. With its wider blade, the Bunka knife is suitable for cutting vegetables, while the triangle-shaped tip area is particularly useful when cutting fish and meats. Edge Guard 180mm (For Gyuto, Nakiri, Santoku, Bunka… Each priorities chopping and mincing over slicing and would be sufficient for vegetables, but at the same time makes the knives less versatile. Be it Serrated, Bunka, Deba, Nakiri, Sujihiki & Gyuto, we make them all. The Bunka combines the best of the Nakiri and Santoku shapes to create a visually interesting blade that performs excellently preparing both meat and vegetables. Yoshihiro Cutlery is a company specializing in handcrafted premium Japanese kitchen knives. Thanks to the added soft iron, KasumiJapanese term for "mist". Usually tends to have an overall lighter feel and blade-forward balance.... More shapes are the D-shape, oval, or octagonal. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More knives are forged from high-carbon steel, its blade is extremely hard and can be sharpened to incredibly thin and sharp edges that will remain sharp for a long time. The Bunka Knife comes with its very own sharpening kit, and Chef Timmy has taken to Huckberry to teach users exactly how to use it and take care of the Japanese utensil. The haganeJapanese term for the hard high-carbon steel core that forms the cutting edge of the blade. Japan is well-known for its samurai sword, so it's no wonder it is also home to a wide variety of excellent kitchen knives. Its gently curved bunka blade style makes the knife nimble and efficient, while the acute kiritsuke tip is especially fine and pointed. Ambidextrous. The name Kasumi refers to the hazy (or misty) appearance of the soft iron in contrast with the glossy carbon steel.... More blades have reduced brittleness overall, and are cheaper and easier to sharpen than honyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. Typically has an HRC of 60-61. Koi Knives offers Japanese Chef Knives with Australian wood handles. Carbon-steel blades are easier to sharpen and maintain their sharp edges for longer, but require more maintenance as it is prone to rust and corrosion. Its blade is also difficult to sharpen and maintain. The pointed tip of a Bunka makes it superior at doing intricate precision work such as brunoisea mixture of finely diced vegetables fried in butter and used to flavour soups and sauces.... More cuts or scoring vegetables, and is also great at getting under the fat and sinew of meat when performing light butchering work. A Honyaki Knife Has the Longest Lasting Sharpness, (Photo courtesy by whereruhien from Flickr.com), used to cut very thin slices of the blowfish called fugu, A Honyaki Knife (This One With an Ebony Handle) Is Difficult to Sharpen. You can first evaluate which of these factors are the most important to you, and narrow it down from there. used for boning poultry. The stainless, powdered R2 steel used in the blade construction is very thin which lends itself to taking a very sharp edge and is hard enough to handle daily use without needing to worry about its strength. Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... More blades are generally less expensive, tougher, less likely to chip and more corrosion-resistant, however are harder to sharpen and tend to dull quicker. Since banno bunkas have fairly flat profiles they are most adept at push cutting and chopping rather than rock chopping. The Bunka is a general-purpose kitchen knife that used to be just as popular as the Santoku, but has become less commonplace in recent years. Bunka knives are originally from Japan. Bunka The Bunka knife is also suitable for a number of functions in the kitchen, but it is more suitable for finely slicing shallots, herbs, celery, etc. Is a great introduction steel to Japanese knives, in which, it is easy to sharpen, very durable, rust resistant, and is usually reasonably priced.... What is the best handle for a Bunka knife? The name derives from its traditional use of making cultural cuisine in Japanese homes. Is a great introduction steel to Japanese knives, in which, it is easy to sharpen, very durable, rust resistant, and is usually reasonably priced.... More, Gingami #3 and Swedish Stainless SteelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. When purchasing a Bunka knife, it’s important to think about how you will care for and maintain your Bunka knife. Meant for home use, it can be used for meat, fish or vegetable. Garasuki. No bones. Suncraft made this SG2 Bunka exclusively for SharpEdge. The Bunka is a double bevelRefers to a knife blade that is ground (sharpened) on both sides, usually at a ratio of 50:50 on each side of the blade for most Western-style knives. Usually added as a suffix following the name of a type of knife (e.g. This multi-purpose kitchen knife is great for dicing, slicing or mincing. A 165mm blade is recommended as the most suitable blade length for home cooks and professionals alike, as it’s a comfortable size for handling most types of produce while keeping the knife compact and easy to wield. Carbon steel is made through the process of adding carbon to steel made from iron ore.... More (haganeJapanese term for the hard high-carbon steel core that forms the cutting edge of the blade. Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together. The same can be said about a bunka, santoku, or even a nakiri. Contains 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, and 1.5% cobalt.... More stainless steelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. The first deba bocho knives were manufactured in the late 16th century. Pronounced Bōchō and written in Japanese as 包丁. The Miki City is also famous for its knifemaking traditions. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More knife is similar to how Katanas (Japanese traditional swords) were made in the past. SG2 Bunka Matte 165mm (6.5") is very much related to Bunka Black Damascus, the other knife we designed together with the smithery Suncraft from Seki city in Japan. A popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. These knives are also called ‘menkiri bocho’. If the chef’s knife is the captain of the ship, the utility knife is definitely the first mate. Bunka is a general purpose kitchen knife as Santoku and it used to be just as popular as the Santoku, but has become less commonplace in recent years. The Bunka is relatively shorter than a standard western chef’s knife, with most blade lengths ranging between 120-180mm in length — about the length of an average female adult’s hand. Great article. A stainless steel with high-carbon content which is very hard and very tough, with great edge retention. Japanese Chef Knife｜Musashi Bunka is a general purpose kitchen knife as Santoku and it used to be just as popular as the Santoku, but has become less commonplace in recent years. These knives are really expensive but worth their prices. Sadly, I only have a kitchen knife, which I used for vegetables and meat. As of 1 July 2018, the city had an estimated population of 83,078 in 20.341 households and the population density of 360 persons per km². Pronounced Bōchō and written in Japanese as 包丁. To this day, traditional Japanese blacksmiths continue to forge Bunka knives manually by hand in cities famous for their knife production such as SakaiAn old industrial town south of Osaka city, in Osaka Prefecture, Japan. This process allows for a very consistent gran structure in the steel which makes the blade easier to sharpen and very durable. A common variation of the Bunka knife is the Ko-Bunka. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More (“true-forged”) knives are manually forged by hand following traditional Japanese blacksmithing techniques, and are created entirely out of one single material: high-carbon steel (haganeJapanese term for the hard high-carbon steel core that forms the cutting edge of the blade. The deba bocho is traditionally a pointed carving knife used for cutting and carving fish, chicken, and meat. The wide blade is handy for scooping food off the cutting board. The Garasuki and Hankotsu is used for deboning poultry and meat, such as pork and beef. Kumagoro Nakiri (Photo courtesy by isolatediguana from Flickr.com). If you’re able to invest a little more, our pick is the Enso HD Hammered Damascus 8-inch Kiritsuke Knife direct from SekiA small town in Gifu Prefecture, Japan. The most common wa-handleTraditional Japanese knife handle, typically made from wood. Bunka knives are similar to a Santoku in blade proportions, but have a more angular tip, often referred to as a K tip, or Kiritsuke. Suncraft made this SG2 Bunka exclusively for SharpEdge. QUICK VIEW. It is regarded as a multi-use knife that is adept at cutting, chopping, slicing, dicing and mincing foods such as meat, fish, vegetables and herbs. Mac Knife Superior Bread Knife, available on Amazon. Japan has a knife used for many dishes. The Enso knives are extremely thin at just 2mm behind the heelThe very back section of the blade's cutting edge (opposite the tip) where it meets the bolster or handle of the knife. Combining the flat blade of Nakiri and Santoku knives for chopping and the K-tip of the Kiritsuke Gyuto for detailed cuts, our 7” Bunka Chef Knife is an all-around knife for the professional Chef or at-home cook wanting to upgrade their knife and skill. The Bunka is a versatile general-purpose Japanese knife and a common variation of the widely popular Santoku knife. They have a lasting performance. As of 1 July 2018, the city had an estimated population of 83,078 in 20.341 households and the population density of 360 persons per km². Also called Ryoba... More blade. Contains 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, and 1.5% cobalt.... More, SG-2R2/SG2 is a high-carbon high alloy content stainless steel that has been powderized into a very fine grain and then sintered back together. Like the samurai sword, Japanese kitchen knives are world-renowned for their high quality and craftsmanship. Bunka is a general purpose kitchen knife as Santoku and it used to be just as popular as the Santoku, but has become less commonplace in recent years. Bunka. The Suikakiri is a knife used to cut watermelon. If you’re able to invest a little further, the Enso HD Hammered Damascus 8-inch Kiritsuke Knife is a handmade beauty from SekiA small town in Gifu Prefecture, Japan. - I use a sharpening steel on my henckels every time I use it. A stainless steel with high-carbon content which is very hard and very tough, with great edge retention. I would use it for veg prep and light meat use. (link coming soon). Commonly used for Honyaki knives.... Japanese term for a type of Japanese high-carbon steel (Hagane), manufactured by Hitachi Metals Ltd. Graded at Blue Steel #1, Blue Steel #2, and Blue Super. I like the more aggressive tip on the Bunka for detail work. Chef Chris Cosentino walks us through the features and use of the Shun Hiro Santoku. HonyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. Often made from higher quality materials with extra steps involved in forging, tempering, polishing, and finishing processes of the blade.. Also called Hon Kasumi.... What are common variations of the Bunka knife? The traditional Japanese knives are divided into two classes based on the forging methods (class is according to method and materials used): Today, in Japan, most kitchen knives are made of stainless steel. Be it Serrated, Bunka, Deba, Nakiri, Sujihiki & Gyuto, we make them all. The ‘reverse tanto’ angled allows for delicate precision work such as brunoisea mixture of finely diced vegetables fried in butter and used to flavour soups and sauces.... More cuts and scoring vegetables, or to get under the fat and sinew of meat when performing light butchering work. It is the capital city of Osaka Prefecture and the largest component of the Keihanshin Metropolitan Area, the second largest metropolitan area in Japan and among the largest in the world with more than 20 million inhabitants.... More), SekiA small town in Gifu Prefecture, Japan. Contains 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, and 1.5% cobalt.... More stainless steelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. I have a collection for culinary purposes. It is amazing how much goes into the making of a knife. Specifically designed to fillet, its blade damaged when used to chop large bones. Popular high-carbon steel options include White Steel (shirogamiJapanese term for a type of Japanese high-carbon steel (Hagane) manufactured by Hitachi Metals Ltd. Graded at White Steel #1, White Steel #2, and White Steel #3. I like that knife, and yea I guess I was only thinking of a 165 bunka to try something different, mostly asked here to see if it was a bad idea Anyways I was going to go with this but I found out that kikuichi sell their b-stock knives on their site for half the price. Commonly ground at angles between 15 to 30 degrees, and typically not as sharp as Single Bevel knives. He uses car and truck leaf springs as his steel of choice. Sandra Ericson from Washington D.C, USA - 20007 on November 22, 2016: Jiro ono also use Japanese knife as he is a Japanese. Bunka Knife. Most commonly categorised into D-shape, oval, or octagonal handles. Their reverse tanto profile gives the knives a dexterous and delicate tip and a unique and eye catching aesthetic. A stainless steel with high-carbon content which is very hard and very tough, with great edge retention. used to separate bones from meat. Similar to the Santoku knife, the Bunka knife is best for chopping, dicing and mincing food such as meat, fish and vegetables. The name Kasumi refers to the hazy (or misty) appearance of the soft iron in contrast with the glossy carbon steel.... More - which are defined by the materials and methods used in their forging. I also like Japanese knife for my kitchen work. The flat rear of the blade is perfect for chopping vegetables and tackling larger tasks, while the K-tip is fantastic for accomplishing precise and detailed cuts. He writes about life in the mountains, dogs, plants, and cooking. Traditional Japanese knife handle, typically made from wood. Most important to me for this knife is blade length (130mm to 150mm) and blade height (nothing less than ~40mm) as well as having a tip (so no nakiris). Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More knives are more expensive, and recommended for experienced and professional chefs who can maintain them. After living in the city for 30 years, EC moved to the countryside. Helping you find the perfect knife Cutting Edge Knives is a small family run business based in Huddersfield, West Yorkshire. Meant for home use, it can be used for meat, fish or vegetable. What would be the closest to my ideal knife? The santoku knife is designed after the French chef’s knife. That way, you can spend some time mastering different chopping and handling techniques without the fear of damaging your expensive investment piece. A quick product review of the DaoVua Leaf Spring Bunka. Thinner than the deba bocho, the nakiri and usuba blades are preferred when cutting vegetables. used for bleeding fish to keep fresh. The Jigane allows the knife to be sharpened more easily and absorb shock.... More) clads the body and spine of the blade. ZDP-189 Bunka Black is our bestselling Japanese kitchen knife. With VG-10Also called V Gold 10. Unagisaki Hocho (Photo courtesy by pgbasin from Flickr.com). There is a blade for different kinds of fish: Dakketsu for bleeding fish to remain fresh when still on the boat, Kujira Hochon for large fish such as whales and shark, Okazaki for squids, and Kaimuki for shucking shellfish such as oysters and scallops. Bunka knives are general purpose knives tackling a wide range of common kitchen tasks. Its name is often translated to ‘three uses’ due to its three cutting tasks: mincing, dicing, and slicing. There are lots of detailed videos on YouTube that show you step-by-step how to sharpen your Bunka knife. Its form and use has evolved to become the versatile Japanese cleaver. Consider your usual grip on a knife. With Japanese VG-10Also called V Gold 10. ... An old industrial town south of Osaka city, in Osaka Prefecture, Japan. It also has a double beveled edge, which makes it perfect for chopping, however, it is thinner than a Santoku, which makes rock-chopping not advisable. A Ko-Bunka has the same profile as a regular sized Bunka knife with its signature ‘reverse tanto’ tip (also known as a k-tip), but are useful for in-hand cutting of smaller produce or as a general-purpose utility knife on the chopping board to chop herbs, prepare vegetables, and even clean, dress and cut smaller types of meats, fish and poultry. At Japanese Knives Guide, we believe that the best Bunka knife is one that fits your budget, grip style, expected steel type and your chosen size of the blade. To understand how Bunka knives are made and to decode the common phrases that are found in knife descriptions, it’s best to look at traditional Japanese knife forging methods and the materials used. Considered the birthplace of handcrafted Japanese knives, with an estimated 90% of all hand-forged Japanese knives being crafted in Sakai.... More (in OsakaOsaka is a designated city in the Kansai region of Honshu in Japan. First thing's first, soak the sharpening stone (or the whetstone) in water before you begin. Santoku & Bunka (Compact Cooks Knives) Nakiri (Vegetable Knives) Petty (Utility Knives) Paring Knife (Peeling & Trimming Knives) Sujihiki (Slicers) Honesuki & Garasuki (Butchery Knives) Yo-Deba (Western Style Fish Filleting Knives) Chinese Cleaver; Single Bevel (KATABA) “Bunka” translates to “culture". These can be used any time a gyuto or santoku might be called for. This is not quite as crazy as it sounds because these car parts are made with some rather good high carbon steels. The Ko-Bunka is a smaller version of the classic Bunka knife. Unless it is a Honyaki knife, the Hagane is supported by an outer layer of Jigane.... More) to create a laminated blade. Popular stainless steelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. As of 1 July 2018, the city had an estimated population of 83,078 in 20.341 households and the population density of 360 persons per km². In … The total area of the city was 230.70 square kilometres (89.07 sq mi). Along with the bannou knife and santoku knife, the bunka knife (or bunka-bōcho) is an all-purpose kitchen knife for meat, vegetables and fish. Chuka Bocho. With a history of over 100 years, the Yoshihiro knife brand has been a leading provider of premium kitchen cutlery in Japan. Fugu or venomous blowfish is a Japanese delicacy. Bunka The Bunka knife is also suitable for a number of functions in the kitchen, but it is more suitable for finely slicing shallots, herbs, celery, etc. The name Kasumi refers to the hazy (or misty) appearance of the soft iron in contrast with the glossy carbon steel.... More (“mist”) knives are made by joining together a piece of soft iron (jiganeJapanese term for soft iron that is clad over Hagane, the hard steel core. Thanks for sharing. The hammered side of the blade also reduces stickiness from starchy vegetables like potato and pumpkin making it the perfect knife … Bunka knives should be sharpened with water whetstones, and always hand washed and dried after use to prevent rusting and corrosion. Our knives are created for those that love knives likes we do. The main difference between the Santoku and the Bunka Bocho … Ambidextrous. The total area of the city was 230.70 square kilometres (89.07 sq mi). However, the Bunka is different from the Santoku knife with its signature ‘reverse-tanto’ angled tip, also known as a ‘k-tip’ point. Historically famous as the center of swordsmithing for samurais since the 13th century. Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together. Bunka is a general purpose kitchen knife as Santoku and it used to be just as popular as the Santoku, but has become less commonplace in recent years. Due to the small-scale production and the highly-skilled artisan nature of the blacksmiths, HonyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. With its wider blade, the Bunka knife is suitable for cutting vegetables, while the triangle-shaped tip area is particularly useful when cutting fish and meats. Better than American kitchen nife. Also called Hongasumi.... Japanese term for the highest grade of Kasumi knives. This 7" Bunka Chef Knife is Forge to Table's most unique knife. First thing's first, soak the sharpening stone (or the whetstone) in water before you begin. Then I decided to look for knives that boast a blade that is long lasting and is very sharp. In relation to kasumiJapanese term for "mist". Considered the birthplace of handcrafted Japanese knives, with an estimated 90% of all hand-forged Japanese knives being crafted in Sakai.... Osaka is a designated city in the Kansai region of Honshu in Japan. The name Kasumi refers to the hazy (or misty) appearance of the soft iron in contrast with the glossy carbon steel.... More knives, Hon KasumiJapanese term for the highest grade of Kasumi knives. thanks. The total area of the city was 230.70 square kilometres (89.07 sq mi). Click to Unmute. A Bunka Bocho knife is a Japanese all-purpose kitchen knife with a pointed, somewhat triangular-shaped, blocky tip and a medium-thick blade. The biggest differentiator, however, and, frankly, the reason why you should want this Bunka Knife, is the material […] ok, this seesm to be the best choice. Saya is sold separately, you can select the option with Saya when adding the knife to your cart. We hope you enjoy playing with our Japanese knives with an Australian Wood like we do. (Photo courtesy by sro1234 from Flickr.com). Also called Ryoba... More blade, but maintains the signature sharp edge of Japanese knives as the blade is ground at a much more acute angle (10-15 degrees) than those of a western chef’s knife. I use it for almost everything. (link coming soon). Santoku & Bunka (Compact Cooks Knives) Nakiri (Vegetable Knives) Petty (Utility Knives) Paring Knife (Peeling & Trimming Knives) Sujihiki (Slicers) Honesuki & Garasuki (Butchery Knives) Yo-Deba (Western Style Fish Filleting Knives) Chinese Cleaver; Single Bevel (KATABA) Honyaki knives are made from true-forged high-carbon steel. Our 14cm ‘Mini’ version is extremely versatile, providing a smaller and more agile alternative to the Santoku. The name Kasumi refers to the hazy (or misty) appearance of the soft iron in contrast with the glossy carbon steel.... Japanese term for the hard high-carbon steel core that forms the cutting edge of the blade. Gyuto. Originally made by Takefu Special Steel Company in Japan. I love knives. The extremely thin 2mm blade features a razor-sharp 12 degree beveled edge, which will cut through even tougher produce with no problem at all. The Bunka typically has a double bevelRefers to a knife blade that is ground (sharpened) on both sides, usually at a ratio of 50:50 on each side of the blade for most Western-style knives. For beginner Japanese knife enthusiasts with a little more budget, we highly recommend the hand-crafted Enso HD 5.5" Prep Knife - Made in Japan - VG10 Hammered Damascus Stainless Steel Utility Knife as a Ko-Bunka option or the Enso HD Hammered Damascus 8-inch Kiritsuke Knife for your first Bunka knife, as these knives are hand-forged in SekiA small town in Gifu Prefecture, Japan.