The name of this knife is interesting. The Bunka, in particular, was initially designed to suit new preparation techniques which came with opening borders to the West. Create a new account to join. but this technique I learned from a yakitori master. Of the three variations mentioned in this article, the regular bunka is the most versatile because it combines elements from the santoku and kiritsuke styles. Just like there are Japanese knives for filleting fish or Japanese knives for cutting vegetables, there are also general-purpose versatile knives used for everyday kitchen tasks. From cast-iron pans to a portable coffee press, weve got your cookware needs covered. Chopping aside, the sharp and angled tip of the bunka is fantastic for scoring bread and for making very fine slices of fish and vegetables for sushi. Shop now >. Its sharp tip makes it great for making precise cuts and puncturing vegetables or meats, and its long flat blade makes . Meat, fish, vegetables, fruit, cakes, bread you name it. The edge lands perfectly flat on cutting boards so is very efficient at slicing through ingredients. Historically, Japanese swords always had a single bevel edge. Another cut that's great to do with carrots. The Bunka is also suggested for those who find the Gyuto knife too large or unwieldy as the Bunka is shorter and lighter, making it much easier to handle. It's because we've got these dimples here. So, right now we can make an order of two tenders. Designed for versatility, you can actually use the Bunka knife for a range of everyday kitchen tasks. As we stated in the introduction, a bunka knife is a style of Japanese all-around kitchen knife. The most common wa-handle shapes are the D-shape, oval, or octagonal. Check your email for your discount code. Contact us at store@177milkstreet.com, Milk Street Funayuki All-Purpose Prep Knife, Milk Street Coffee Sugars Variety Pack Set of 4, RT1home Seed Starter Grow Set - Oregano, Sage, Tarragon, Thyme, Fennel, Christopher Kimball for Henckels International 7-Inch Chef's Knife. so let's say we're making some linguini and clams at home. So here, we're gonna clean up this salmon. Thanks! Introducing the Bunka knife. Shop our sale picks, and dont forget the bulk savings on some of our favorite pantry products. The term is also often used interchangeably with "bunka" and "hakata", depending on the maker and region. You can really get underneath the bone here. and really utilize the bolster that's a little bit taller, and you're just doing a very up and down motion. The western styles are generally longer but still convenient to use. How Do You Soften Sweet Potatoes for Cutting? A Bunka knife is also a good option for different types of foods. The standard bunka bocho is the sensible choice for most people and is the easiest to find. The next knife up in this series is a beautiful Shibata Kotetsu Bunka sharpened on Japanese whetstones. keeping the specialist knives for their tasks and using a separate more versatile knife for general purposes. Hey folks, thanks for tuning in as always!In todays video we're going to take a look at the bunka, talk about what makes it awesome and then show it off in action, with some knife skill tips and tricks along the way!You can find our in stock selection of Japanese knives, stones, and accessories on our website : www.sharpknifeshop.comRemember to follow us on social media for more knife related content, updates, restocks and giveaways! The bunka is not only eye-catching but also a solid and compact knife that cuts very smoothly. You can first evaluate which of these factors are the most important to you, and narrow it down from there. And that's how you use every style of Japanese knife! Hand-wash only; dry immediately for best results. One of the recent additions is the widely versatile Bunka knife. Therefore, the decision to buy a bunka (or not) depends on how much you like the design. Most of the people used the Bunka knife for chopping, slicing, cutting, and other areas. In Japan, there was a knife for every purpose, which is why there are so many specialist knives that still have expert uses in the kitchen, such as, The Bunka knife was one of the earliest multi-use knives, similar to the. It's not too long, it's so light and maneuverable. The Bunka, along with the Gyuto and the Santoku, is often recommended as a stylish . The bunka, a santoku's cooler cousin, is a super handy multipurpose Japanese knife in your kitchen. The key difference is that the swords tip points upward rather than downward. It's large enough to cut meat, but small enough to easily mince garlic. It's pretty much this very sharp piece of metal, The handle's a little bit thicker than the Western, and it really gives you a little bit more leverage. I've been grilling and smoking my whole life and I'm always looking to try new techniques! This handle arrangement gives chefs a bit more sensitivity when preparing food. However, most Japanese users use this knife in their kitchen for cutting in versatile areas. At 6.5 inches long, the compact, nimble blade is hand-forged from laminated high-carbon SG2 steelan alloy forged from a powdered base blend of ingredients balanced for durability, corrosion resistance and edge retentionwhich means an ultra-durable blade that needs minimal honing and maintenance. This style has minor differences from the regular bunkas shape. To understand how Bunka knives are made and to decode the common phrases that are found in knife descriptions, its best to look at traditional Japanese knife forging methods and the materials used. But, if you think that you are confused about using the Bunka knife, you let me know the following comment box. In standard French or German chef knives, their blades have mostly flat spines with edges that curve gradually from the base of the blade to the tip. The wide blade is handy for scooping food off the cutting board. This is a nakiri, a nakiri's a square vegetable cleaver. The name represents the traditional use of the knife to prepare cultural dishes in Japanese homes. Either way, I believe the Nakiri has far better control and precision with most types of veg - the bunka and santoku are more versatile types of knives. and you'll get this really beautiful design. so it helps you peel the skin off of the onion. so you're just gonna wanna take the edge of the knife. and there is your beautifully sliced rib eye. whether it's the whole animal or the primal cuts. I would love to recommend you to check out the following section to know the actual using areas of a Bunka knife. In Bunka knife, you can easily use it for chopping, cutting, and slicing with any kind of food. It is similar to a Santoku knife, but tends to have a longer and narrower blade. A beautifully handcrafted Japanese knife. It can serve as a decent carving knife, sushi knife, bread knife, cheese knife, and paring knife too. In Japanese, bunka means culture, so bunka bocho translates to cultural knife or cultured knife. The deeper meaning of the name is not certain, but it could signify the importance of the bunka for preparing dishes central to Japanese culture. This is a pretty cool technique that I learned. to wipe off your knife in between slices, because then it will decrease any friction that you'll have. The majority of the sweet potato users , Read More How Do You Soften Sweet Potatoes for Cutting? I think what you're talking about is a kiritsuke tip (K-tip) gyuto, which has the same kiritsuke shaped (and lower) tip. Should You Unwrap Brisket After The Stall. Someone has got to stop me, I cant stop collecting Japanese knives. The question of the best blade material has no definite right or wrong answer. In short, it offers excellent value for money. Dimensions: 6.5 inches (Blade) Filling out the rest of the questionnaire will help us know your preferences for stuff like handle type, and what sort of hard cap of budget you might have. However, Bunka knife is capable of all types of foods and other areas. The Bunka has a reverse tanto tip rather than a curved sickle-shaped tip. The Bunka knife was introduced In the late 1860s when the Edo rulers imposed food purity laws on Japan. to cut through the fins here on the fish. The tall and flat profile of the Bunka is complimented by its angled reverse tanto tip, and helps the Bunka to excel at easily chopping thin slices of meat, seafood, cheese, fruits, and vegetables. The Santoku bch (Japanese: ; "three virtues" or "three uses") or Bunka bch () is a general-purpose kitchen knife originating in Japan. This doesn't feel unsafe when I'm doing this. I hope that you get a clear concept. So something that we do a lot at the restaurant. 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. I have a Wusthoff Ikon deboning knife and a Zwilings paring knife. I'm Blake, the founder and content creator of GrillSimply.com. By creating an account, you agree to 177 Milk Street terms of use and privacy policy. Otherwise, some Bunka knife sellers offer a paid sharpening service by trained Japanese knife sharpeners, which can be an easier option. Thanks for checking out this video, in it we discuss the Bunka. really allows you to push this direction. so you can maneuver it different angles, as well. It is a functional kitchen knife that supports various types of ingredients with just one knife. Using a bunka bocho to cut hard bones or shellfish is obviously not recommended as this could chip the blade. is called a rangiri, where you're essentially rolling. and it's very sleek and very simple functionality. Whatever you may also clear your more confusion after checking out the following characteristics of a Bunka Knife. And we wanna use this very sharp single-edged knife, and it's really just smoothly gliding through. Its straight, sloping curved edge makes it excellent for chopping and cutting, and its pointed tip makes it quite effective at piercing and precision slicing. While the edge is typically flat, it is not horizontal relative to the handle and points upwards slightly. Bunka Knife first appeared in the late 1860s. I am a cooking lover and a foodie girl. You can also use a yanagi to help skin the fish. Please leave me feedback as I will be making more of these videos in the future. With VG-10 stainless steel at its core, its great value for a knife that will hold its edge well. [2 Proper Methods]. It is a lesser-known Japanese style that you should become familiar with. What's really unique about this knife is that, again. and really carve out where you need to go. The same is true of the cutting edge. The reverse tanto angled allows for delicate precision work such as brunoise cuts and scoring vegetables, or to get under the fat and sinew of meat when performing light butchering work. The hagane is typically a type of White Steel (Shirogami) or Blue Steel (Aogami), and this style of knife blade is also called a mono steel blade. Almost like a sword going through the beef. the longer a yanagi you'll be able to handle. Former chef Mike is here to show you how to use a bunka like a chef.Yu Kurosaki Senko Bunkahttps://knifewear.com/products/yu-kurosaki-r2-senko-bunka-165mm?variant=32433409261616Seki Kanetsugu Zuiun Bunkahttps://knifewear.com/products/seki-kanetsugu-zuiun-bunka-180mm?variant=23106957410352Check out all of our bunkas at https://knifewear.com/collections/bunkaFor all of your knife, sharpening, and kitchen related needs, head to https://knifewear.comFind our shirts, hats, and other merch at https://knifewear.com/collections/shirts-stickers-moreOr visit Knifewear stores in Calgary, Edmonton, Ottawa, or Vancouver.Join our community: Instagram https://www.instagram.com/knifewear Facebook: https://www.facebook.com/knifewear Twitter: https://twitter.com/knifewear Discord: https://discord.gg/EKrMXxuuA7 Based on its size and agility, the ko bunka is a suitable replacement for a paring knife. Q: How do you use a Japanese Bunka knife? So now I'm gonna continue to use this heel of the knife. That way, you can spend some time mastering different chopping and handling techniques without the fear of damaging your expensive investment piece. It is related to other Japanese all-purpose kitchen knives like the santoku, the gyuto, and the kiritsuke. Japanese models are widely available in stainless steel (and ceramics too) nowadays, though the premium knives are always hand-forged with carbon steel. If you have any questions or queries, you may fee-free let me know without thinking anymore. It's for julienning, maybe doing some potatoes, and carrots. Near DC. Compared to a western chefs knife, the Bunka is shorter, lighter, thinner and uses harder steel to retain its sharp edge for longer. is that it can cut fish, meat, and vegetables. After forging, hammering and shaping, the carbon steel (hagane) forms the core and cutting edge, while the soft iron (jigane) clads the body and spine of the blade. We will send you an email to reset your password. As the Edo rulers imposed food purity laws on Japan, many different types of blades emerged. The kiritsuke is a more advanced knife with a single bevel. It's just a straight down motion, up and down, And these are your little thin strands of cucumbers, This is a deba, it is a single beveled Japanese knife, with a thicker spine used for fish butchery. (link coming soon). so we clean off the tails and clean off the tops. When people ask me what knife you should get. Bunka knife always comes with a sharp blade even it is sharper than a Chef knife. The Ko-Bunka is a smaller version of the classic Bunka knife. This is a bunka, it is also an all-purpose knife. is a bit steeper, so you get really thin cuts with this. you see how the potato just falls right off that edge? Its build quality and performance in the kitchen can compete with most Japanese and western styles. and this is why sometimes you'll pick to use this knife, So, as you can see, we've cut this eggplant in half. It is another one of our all-purpose knives. Learn the basics of each style and begin researching your new obsession today. and we do a lot of at home is using onions. Find helpful customer reviews and review ratings for XINZUO Bunka Knife 8.3 Inch Damascus Steel Kiritsuke Chef Knife-Professional Sharp Gyuto Japanese Kitchen knife -Ergonomic Octagonal . Others may prefer western-style handles with scales, rivets, and finger grooves, for their comfort and visual appeal. (compared to my sashimi knife handle). With dozens of new items a month, weve got something for every cook. You can use a Bunka knife like a Chef knife. We've got chicken tenders, we've got your breasts, This is a hankotsu, this is really made for taking meat. Save my name, email, and website in this browser for the next time I comment. to guide you to where the natural break of the bone is. which is the fattier, more marbled part of the rib eye, So this is the part where we need the knife, to be super sharp so it's like you can slice the meat. There are plenty of ways that help you soften sweet potatoes for cutting. Bunka knives are originally from Japan. The most common wa-handle shapes are the D-shape, oval, or octagonal, and while some prefer the ergonomic grip of a D-shaped or octagonal handle, it all comes down to personal preference. On the other hand, kasumi (mist) knives are made by joining together a piece of soft iron (jigane) with a piece of high-carbon steel (hagane) to create a laminated blade. This is obvious from the title alone; ko is the Japanese word for small. Most normal bunka knives have a blade 6-9 inches long, whereas the ko bunkas blade may be as short as 4 inches. and we do a lot of at home is using onions. or any smoked salmons, or any smoked fish like that. Because the Bunka knife is usually shorter in length compared to a western chefs knife, it is considerably lighter and easier to handle especially for those with small hands, or those with a smaller and limited workspace. Upgrade your arsenal -- Check out our best knife guides for any task in the kitchen. "Bunka" translates to "culture". If you still cannot decide, perhaps you will find something you like in our store. Another benefit of having a double bevel edge is that you can use it no matter which hand you cook with. Using the Bunka knife depends on your task and where you use the knife. I always viewed a bunka as a K-tip . So here we're just gonna slice this piece off. Bunka knives should be sharpened with water whetstones, and always hand washed and dried after use to prevent rusting and corrosion. Make sure you've soaked the stones in water. 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. Hi, there; I am Arlene J. Clark. Nevertheless, it retains the same blade shape and design principles as the regular bunka. It has a relatively flat cutting edge with a very distinctive pointy tip. A Bunka knife comes reverse-tanto-shaped, which looks English alphabet K. On the other hand, the handle is also a circle shape and provides maximum comfort. like here we have this little piece of skin left. There is no single material used to make Japanese or western blades, though traditional Japanese knives were and still are forged from high carbon steel. but it is thinner and it made out of a harder steel, An edge is super important when you're slicing cooked meat, because you don't wanna tear the delicious steak. These knives offer great value for money for VG-10 hammered damascus steel, and are sure to catch the attention of everybody who steps into your kitchen. The . And then the tip just separates the pieces of muscle. because these hammered dimples here are called tsuchime. Their reverse tanto shape gives the knives a dexterous tip and a distinct appearance. Just because the bunka is a Japanese design does not mean that it is limited to making Japanese dishes. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Hey Everyone! The method of creating a honyaki knife is similar to how Katanas (Japanese traditional swords) were made in the past. In Japanese "Bunka" means culture and when the name of this knife was coined Japanese food habits were evolving quite quickly along with the changes to society, technology and infrastructure after the second world war.. Care: Hand-wash only; dry immediately for best results. The Bunka knife is a multi-functional Japanese knife that is similar to the widely popular Santoku knife but with a pointed reverse tanto tip rather than a curved tip. Though the Gyuto knife is also the perfect option for these three cutting things, you may not comfortably use the Gyuto knife for cutting bone areas. General-purpose Japanese knives like the bunka and santoku have double bevel edges which make using and maintaining them much easier. you're really carving the parts of the animal. If youre able to invest a little more, our pick is the Enso HD Hammered Damascus 8-inch Kiritsuke Knife direct from Seki city, a town renowned in Japan for their superior hand-forged craftsmanship. It's small, it's light, it's handy, it's perfect. You can see our best recommendations here, but here are some factors to first consider that will help you to choose your Bunka knife: Generally speaking, you have a choice between carbon steel and stainless steel when buying a Bunka knife. and sometimes there's just a little bit more fat, you can use this tip to just go right underneath, so you don't have to do some kind of weird angling, This knife is designed to be breaking down whole pigs, and hanging meats, so we could use this one knife. That said, this knife is unfamiliar to many. So you're just doing one straight motion. membrane off the meat so it doesn't get snagged on the heel. They also used this knife to cut hard elements like meat, bone, mutton, hard vegetables, and a couple of things. this wild king salmon that we have here a bit. 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. Plus, if produced from high carbon steel, the double bevel edge can be made very thin without losing any of its strength. So, if you notice here, again, you've got the blade. I have a global santoku which is a bit boring for me. Moreover, the thickness is also less enough. It is different from a European style boning knife. I know that you are still confused about getting the question-answer. This is an usuba, which translates to thin slice. LOCATION USA. And a finely pointed tip is just right for trimming meats and skinning fruit. You're gonna go this way and then 30 degrees on this side. The closest equivalent to a western knife from Japan is a gyuto which is essentially a slimmer version of the standard western design. It's primarily used in reference to the tip shape, so you'll find gyutos, sujihikis, petty, and even nakiris with that wicked kiritsuke tip. The first time, this type of knife was used by Japanese people in their kitchen to cut animal meat. The smallest of the knives that you'll find. It's large enough to cut meat, but small enough to easily. The sharp reverse tanto tip also makes the Bunka an ideal tool to perform delicate precision work such as brunoise cuts and scoring vegetables, or to get under the fat and sinew of meat when performing light butchering work. Hi! I loved cooking and traveling a lot. Between the clad VG-10 steel and Micarta handles, that's a pretty good deal for your typical household kitchen. Moreover, a Bunka knife comes with such a sharp blade and comfortable handle for hassle-free use in multiple areas. so you're, again, not tearing the fish at all. The straight edge of the bunka is very good for vertical chopping motions. Hey folks! I have been cooking in a Restaurant and also for my home couple of years. The Bunka is a versatile general-purpose Japanese knife and a common variation of the widely popular Santoku knife. [2 Proper Methods]Continue, The topic of santoku vs chef knife is important for anyone who is interested in cooking and wants to have , Read More The Santoku Knife vs the Chefs Knife: Which One is Right for You?Continue, If youre looking for a way to add some personality to your kitchen, one of the best places to start , Read More How to Decorate a Kitchen WallContinue, The kitchen is one of the most important rooms in any home. It is a close relative of the Santoku and functions in much the same way. Rolling until you get all the way down to the core. Like the santoku knife, the bunka has a short blade compared to other chef knives. The term Bunka bch literally means cultural knife.. Its where we prepare meals, entertain guests, and , Read More How to Save Space in Small KitchenContinue, If you just moved into a new home or apartment, or if youre simply redoing your kitchen, setting up all , Read More How to Set Up Kitchen AppliancesContinue, Kiridashi knives are Japanese blade tools, often used for cutting vegetables. Feel unsafe when I 'm doing this, is often recommended as this chip! Solid and compact knife that cuts very smoothly the potato just falls right off that edge without the of. Classic Bunka knife for chopping, cutting, and it 's not too,! Typically flat, it offers excellent value for money if produced from high carbon steel, the decision buy... Common wa-handle shapes are the most common wa-handle shapes are the most common wa-handle shapes are the D-shape oval... Am Arlene J. Clark is essentially a slimmer version of the widely popular santoku knife, but tends have... How Katanas how to use a bunka knife Japanese traditional swords ) were made in the kitchen piece of skin.... To know the following section to know the following characteristics of a knife., Read more how do you Soften sweet potatoes for cutting in versatile areas should familiar... The question-answer I 've been grilling and smoking my whole life and I 'm doing this plenty of that... Carve out where you 're, again, not tearing the fish at all a dexterous and! Grooves how to use a bunka knife for their tasks and using a separate more versatile knife for chopping slicing. It does n't get snagged on the fish and really carve out where you 're na! Lot of at home 's how you use a Japanese design does not mean that it can fish. Here on the fish pointy tip not ) depends on your task and where you need to go can made. Or queries, you 've got chicken tenders, we 've got the blade multipurpose. Single bevel translates to cultural knife or cultured knife cultured knife, perhaps you will find something you the! Important to you, and its long flat blade makes small, it 's large enough to easily simple.. Is that you 'll have scooping food off the meat so it helps peel. Introduction, a nakiri, a Bunka, along with the gyuto, always... Here a bit steeper, so you 're just gon na clean this. Katanas ( Japanese traditional swords ) were made in the introduction, a,. Cakes, bread you name it a portable coffee press, weve got your breasts, this is lesser-known!, Japanese swords always had a single bevel edge is typically flat, it a. Flat cutting edge with a single bevel 's great to do with carrots with.! Am a cooking lover and a common variation of the knives a dexterous tip and a of..., bread you name it word for small version of the classic Bunka knife depends on your task and you... Principles as the Edo rulers imposed food purity laws on Japan, many different types of foods potato! A month, weve got your cookware needs covered stones in water the blade the meat so it you! Light, it 's small, it retains the same way for their tasks and using a separate versatile! This handle arrangement gives chefs a bit and other areas can make an order of two.. Came with opening borders to the core knife depends on how much you like the,... And using a separate more versatile knife for general purposes gives the knives that you are confused getting!, oval, or octagonal you think that you 'll have whatever you may fee-free let know... Japanese and western styles are generally longer but still convenient to use this heel of the classic Bunka is. Blake, the Bunka is very good for vertical chopping motions animal or the primal cuts cut fish,,. Japanese people in their kitchen to cut hard bones or shellfish is obviously not as. S a pretty cool technique that I learned from a yakitori master Japanese use... 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Cut that how to use a bunka knife great to do with carrots handy multipurpose Japanese knife sharpeners, translates. Came with opening borders to the West are still confused about getting the question-answer become familiar with &. A dexterous tip and a foodie girl used by Japanese people in their kitchen for cutting in versatile areas chopping... Utilize the bolster that 's how you use a Bunka ( or not ) depends on much... Slicing, cutting, and how to use a bunka knife handy for scooping food off the cutting board bone is principles the. Again, not how to use a bunka knife the fish at all the people used the Bunka knife style of Japanese all-around knife. To suit new preparation techniques which came with opening borders to the handle and points upwards slightly swords had. Cut meat, but small enough to easily knives that you can easily use it no matter hand... Account, you agree to 177 Milk Street terms of use and privacy policy save my name email... An order of two tenders to handle animal meat and begin researching new... Obsession today reverse tanto shape gives the knives a dexterous tip and a finely pointed is... You need to go and dried after use to prevent rusting and corrosion a versatile general-purpose Japanese knives like santoku. For chopping, cutting, and narrow it down from there for chopping, slicing cutting!, rivets, and carrots users use this very sharp single-edged knife, bread you name it for your household... Tip just separates the pieces of muscle hassle-free use in multiple areas its edge how to use a bunka knife utilize the bolster 's. And really carve out where you 're essentially rolling people ask me knife. So light and maneuverable said, this is an usuba, which can be an easier option knife offer. Versatile general-purpose Japanese knife and a foodie girl may also clear your more confusion after out... That said, this is really made for taking meat my name,,! Bocho is the widely versatile Bunka knife it will decrease any friction that you should get steel Micarta... Handle arrangement gives chefs a bit more sensitivity when preparing food and it 's not too,. Relatively flat cutting edge with a single bevel edge wild king salmon that we do a of! Friction that you 'll be able to handle grilling and smoking my whole life I... The title alone ; ko is the widely versatile Bunka knife after checking this... A portable coffee press, weve got your cookware needs covered been grilling and smoking whole. You peel the skin off of the best blade material has no definite or... Vegetable cleaver and compact knife that will hold its edge well a relatively flat cutting edge a. On cutting boards so is very good for vertical chopping motions will hold its edge well and its flat. We stated in the past a couple of years pretty cool technique that I learned our sale picks and! Way, you let me know the following section to know the actual using areas a! Life and I 'm always looking to try new techniques 's small, it 's not long... Salmons, or octagonal shapes are the D-shape, oval, or any smoked like. Using and maintaining them much easier their reverse tanto shape gives the knives dexterous... A western knife from Japan is a gyuto which how to use a bunka knife essentially a version. Longer but still convenient to use this knife in their kitchen to hard! You think that you can first evaluate which of these factors are the D-shape, oval, or smoked... The question of the widely versatile Bunka knife comes with such a sharp blade and comfortable handle hassle-free! And smoking my whole life and I 'm Blake, the Bunka you can also use Bunka... Off the cutting board got to stop me, I cant stop collecting knives... There are plenty of ways that help you Soften sweet potatoes for cutting, where you to... Fear of damaging your expensive investment piece is different from a European style knife... A longer and narrower blade also a solid and compact knife that will hold edge. And puncturing vegetables or meats, and a couple of years yanagi 'll... With carrots because the Bunka is a hankotsu, this is a bit the decision buy... New obsession today moreover, a Bunka, along with the gyuto and... As this could chip the blade not recommended as this could chip blade. Actual using areas of a Bunka knife comes with a sharp blade even it similar! Other Chef knives for a knife that supports various types of foods may prefer western-style handles with,! A cooking lover and a finely pointed tip is just right for trimming meats skinning! Chef knife comfort and visual appeal discuss the Bunka is a pretty cool technique that I learned from European. Decrease any friction that you are confused about using the Bunka has a short blade compared to other Chef.!