The main difference between the Santoku and the Bunka Bocho lies in the shape of the … Their reverse tanto profile gives the knives a dexterous and delicate tip and a unique and eye catching aesthetic. 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. In … 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. Huckberry’s Bunka Knife is hand-forged in Japan and, aside from the traditional Japanese style handle (which is asymmetrical for right-handed use), has most everything in common with any other kitchen knife you might find on the market. They also have a very generous returns policy for extra peace of mind. Bunka Bocho. 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). The unagisaki hocho knife has a specially formed sharp tip that is used to cut the eel from near the head down to entire length. The Bunka is characterized by its predominantly straight cutting edge, wide blade and a straight, sloping spine that leads to its signature ‘reverse tanto’ angled tip, also known as a ‘k-tip’ point. Thinner than the deba bocho, the nakiri and usuba blades are preferred when cutting vegetables. Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... More. Literally translated, ‘Bunka’ in Japanese means ‘culture’ and ‘Bocho’ means ‘kitchen knife’, making the Bunka a ‘cultural knife’. Chuka Bocho. Because the Bunka knife is usually shorter in length compared to a western chef’s knife, it is considerably lighter and easier to handle — especially for those with small hands, or those with a smaller and limited workspace. Similar to the Santoku knife, the Bunka knife is best for chopping, dicing and mincing food such as meat, fish and vegetables. These knives are really expensive but worth their prices. The 7” Bunka Chef Knife may be your favorite knife ever! The performance is trusted and used by countless professional chefs worldwide. A common variation of the Bunka knife is the Ko-Bunka. 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 tends to have an overall lighter feel and blade-forward balance.... More 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. We love the history and craftsmanship that goes into making Japanese chef knives and the excitement and enjoyment you experience when using a truly sharp knife … Kumagoro Nakiri (Photo courtesy by isolatediguana from Flickr.com). Deba Bocho or Cleaver (Photo courtesy by clairebearbadcock from Flickr.com). The Bunka, along with the Gyuto and the Santoku, is often recommended as a stylish alternative to the classic western chef’s knife. 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. 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. The Daovua Bunka Style Knife is the most recent addition to a new line of knives from a young barefoot bladesmith we discovered working in Vietnam. Thanks to the added soft iron, KasumiJapanese term for "mist". 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. Also called Ryoba... More Bunka is also ambidextrous, allowing use for both left-handed and right-handed users. A Fugu Wiki is specially used for filleting the venom from the fish. used for bleeding fish to keep fresh. I would use it for veg prep and light meat use. 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. Originally made by Takefu Special Steel Company in Japan. Specifically designed to fillet, its blade damaged when used to chop large bones. The main difference between the Santoku and the Bunka Bocho lies in the shape of the blade tip, with the Bunka Bocho having a ‘reverse tanto’ tip / ‘clip point’, rather than a curved Kamagata (“Sickle-shaped”) tip. Handmade by Japanese knife maker Suncraft in the famous knife city Seki, the Bunka Chef Knife is beloved by folks around the world for its robust versatility that easily takes on pretty much any cutting job in the kitchen. Each priorities chopping and mincing over slicing and would be sufficient for vegetables, but at the same time makes the knives less versatile. 'Bunka' is the Japanese world for 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. It maintains the same Hybrid profile as a Santoku, great for forwarding chopping and rocking on smaller things like herbs. The modern city... More (in Fukui), although some Japanese manufacturers offer their own versions of the Bunka knife as well. 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. Here’s an easy to follow video on how to sharpen a Bunka knife: For more tips, insights and tricks, visit our page on how to sharpen Japanese knives. Its compact length combined with the thinness of the blade makes the Bunka smaller and lighter than a chef’s knife, making it an ideal choice for those with smaller hands or for minimizing fatigue and strain when using the knife for extended periods of time. Also called Hocho.... More. These knives are also called ‘menkiri bocho’. Santoku/Bunka Sort by Featured Best selling Alphabetically, A-Z Alphabetically, Z-A Price, low to high Price, high to low Date, old to new Date, new to old They are the most common knives used … There are countries that have sharp swords in their history but Japan has samurai, which is the sharpest of them all. Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... Also called V Gold 10. 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. (link coming soon). Unless it is a Honyaki knife, the Hagane is supported by an outer layer of Jigane.... More). Suncraft made this SG2 Bunka exclusively for SharpEdge. The sharp, thin blade combined with the Bunka’s straight cutting edge makes it the ideal tool for executing swift clean cuts in an up-and-down motion or using a tap-chop or a push-cut. 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. Better than American kitchen nife. I like the more aggressive tip on the Bunka for detail work. The Ko-Bunka is a smaller version of the classic Bunka knife. Both the nakiri bocho and the usuba bocho are kitchen knives used for cutting greens and vegetables. Its form and use has evolved to become the versatile Japanese cleaver. used to separate bones from meat. Shape like Kotetsu R2 Bunka 180mm Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together. A stainless steel with high-carbon content which is very hard and very tough, with great edge retention. 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. 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. It is amazing how much goes into the making of a knife. 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. This process allows for a very consistent gran structure in the steel which makes the blade easier to sharpen and very durable. Much care must be used as it is delicate and can chip and dull easily. Often made from higher quality materials with extra steps involved in forging, tempering, polishing, and finishing processes of the blade.. Also called Hon Kasumi.... More knives are made in the same way as kasumiJapanese term for "mist". 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. With our own design, it connects fine Japanese blacksmiths skills with the needs of the Western-type cuisine. Ambidextrous. Care? Fugu or venomous blowfish is a Japanese delicacy. The … 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. While it's soaking, attach the guide clip to the knife. I've been using Tojiro DP a friend bought 18 months ago, and finally decided I deserve a good knife (after 45 years!). So I bought a Santoku (for mincing, dicing and slicing) and a Soba Kiri (for udon and soba noodles). Typically has an HRC of 60-61. ZDP-189 Petty Black follows a similar shape than its bigger relative, but it is more nimble and designed for all those tasks where bunka feels too big and clumsy. Most commonly categorised into D-shape, oval, or octagonal handles. Experts can open, clean, and fillet the eel in just few precise moves. You can view it here at: https://www.chefknivestogo.com/dasastkn.html Saya Sheath for Bunka Knife with Plywood Pin 180mm. The modern city... More (in Fukui). ‘Ko’ means ‘small’ in Japanese. First thing's first, soak the sharpening stone (or the whetstone) in water before you begin. I have a collection for culinary purposes. 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. Typically has an HRC of 60-61. 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. The heel of the knife is usually used for chopping tougher ingredients.... More, and are as sharp as they come with the blade sharpened at an acute 12 degrees to the edge. Be it Serrated, Bunka, Deba, Nakiri, Sujihiki & Gyuto, we make them all. It is a multi-purpose knife akin to the Santoku. This is done manually in the hands of skilled blacksmiths in Japanese cities famous for their knife production, such as SakaiAn old industrial town south of Osaka city, in Osaka Prefecture, Japan. The Bunka typically shares the same features as a Santoku knife, such as a predominantly straight cutting edge and a wide blade. Named for the white paper put on the steel at Hitachi factory. There are many specialized smaller retailers out there, but you’ll be hard-pressed to find one that can provide as much peace of mind with the same level of service and returns policy as Amazon. 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. Japanese Knives, From Top: Usuba, Deba, & Yanagiba, (Photo courtesy by panduh from Flickr.com). The flat profile of the Bunka makes it great for a swift downward chop and well suited for tap-chopping, push-cutting and pull-cutting techniques, however the absence of a curve on its straight-edged front blade does not allow for a rock-cutting motion. No bones. used for squids. The method of creating a HonyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. He uses car and truck leaf springs as his steel of choice. 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 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. This is not quite as crazy as it sounds because these car parts are made with some rather good high carbon steels. Named for the blue paper put on the steel at Hitachi factory. Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together. If you mostly hold the knife by the handle, a shaped or tapered Western-style handle will feel most comfortable and familiar to you. Also called Hongasumi.... Japanese term for the highest grade of Kasumi knives. Traditionally, the funayuki knife was used as a lightweight filet knife for cleaning and prepping on fishing boats. 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. Be it Serrated, Bunka, Deba, Nakiri, Sujihiki & Gyuto, we make them all. Its blade is also difficult to sharpen and maintain. Bunka. SG2 Bunka Matte is made of SG2/R2 powder steel and features a matte, unpolished finish on the blade. Uses? 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. However, they are challenging to resharpen and prone to chipping, cracking, or breaking if used improperly. QUICK VIEW. 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. 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. Because a honyaki knife is forged from high-carbon steel, the blade has the longest lasting sharpness of all knives. 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 first deba bocho knives were manufactured in the late 16th century. Kasumi knives are made through forging high-carbon steel and soft iron 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. Originally made by Takefu Special Steel Company in Japan. “Bunka” translates to “culture". Now regarded as one of the prominent centers of modern Japanese kitchen cutlery manufacturing, including knives.... More (in Gifu) and EchizenEchizen is a city located in Fukui Prefecture, Japan. similar to Western chef's knife but with thinner blade. The same can be said about a bunka, santoku, or even a nakiri. The City of Sakai was the manufacturing capital of samurai sword since the 13th century; but later shifted to crafting traditional Japanese cutlery. I use it for almost everything. Also called Ryoba... More blade. A kasumi knife has a blade called ‘san mai.’ Like the samurai sword, the kasumi blade is made from two materials: high-carbon steel and soft iron. Typically has an HRC of 60-61. 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 name derives from its traditional use of making cultural cuisine in Japanese homes. 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. Teresa, Japanese Knives - Wikipedia, the free encyclopedia. (link coming soon). 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. Gyuto. The sharp ‘reverse tanto’ tip also makes the Bunka an ideal tool to perform 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. Bunka knives are originally from Japan. Gyuto. Bunka Black Damascus is a multi-purpose knife, suitable for cutting veggies, meat and fish. Carbon steel is made through the process of adding carbon to steel made from iron ore.... Japanese term for the highest grade of Kasumi knives. Bunka Kitchen Knife Details. Kiritsuke Bunka Series [Chef's Knife] 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. 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. The wooden knife sheath Bunka Saya, made of beech wood, was custom-made for the Bunka. 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. The handle of your Bunka knife will determine how comfortable it feels to use in your hand. Utility Knife. 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. The funayuki knife measures 6 to 9 inches and around 2 inches in height. Bunka knives are general purpose knives tackling a wide range of common kitchen tasks. Because HonyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. They have a lasting performance. 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. In expensive san mai blades, lamination is added to resist corrosion. The Bunka point makes it ideal for piercing and scoring food like the Chef’s knife or Gyuto. Nakiri are generally 50/50 balanced and are the perfect tool to cut hard vegetables like squash, pumpkins and potatoes. Honyaki knives are made from true-forged high-carbon steel. These days, the Bunka is often referred to as ‘Banno’ Bunka BochoJapanese term for "knife". A Bunka Bocho knife is a Japanese all-purpose kitchen knife with a pointed, somewhat triangular-shaped, blocky tip and a medium-thick blade. Historically famous as the center of swordsmithing for samurais since the 13th century. Amazon is an accessible and reputable retailer with many Bunka knives on offer. The wide blade is handy for scooping food off the cutting board. Historically famous as the center of swordsmithing for samurais since the 13th century. Now regarded as one of the prominent centers of modern Japanese kitchen cutlery manufacturing, including knives.... More (in Gifu), and EchizenEchizen is a city located in Fukui Prefecture, Japan. 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. I would use it for veg prep and light meat use. The hammered side of the blade also reduces stickiness from starchy vegetables like potato and pumpkin making it the perfect knife … Commonly ground at angles between 15 to 30 degrees, and typically not as sharp as Single Bevel knives. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More and kasumiJapanese term for "mist". However, forging the honyaki knife requires superior skill and extensive experience; thus, it is often high-priced. I also purchased a Kawamuki, used for garnishing. I use it for almost everything. I would love to have some or all of the knives you have pictured. The steel does not rust... A very common, tested and tried stainless steel for kitchen knives. Unless it is a Honyaki knife, the Hagane is supported by an outer layer of Jigane.... Japanese 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. Carbon steel is made through the process of adding carbon to steel made from iron ore.... More gives kasumiJapanese term for "mist". Primarily designed for use in home kitchens, although we are sure it will be wielded by many professional chefs that want to have a shorter, more agile multi-purpose knife at hand. The heel of the knife is usually used for chopping tougher ingredients.... show you step-by-step how to sharpen your Bunka knife, Enso HD Hammered Damascus 8-inch Kiritsuke Knife, Enso HD 5.5" Prep Knife - Made in Japan - VG10 Hammered Damascus Stainless Steel Utility Knife. until now i always used a meet cleaver,but yes using the tip for garlic and onions seems easier. Carbon steel is made through the process of adding carbon to steel made from iron ore.... More and stainless steelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. The name Kasumi refers to the hazy (or misty) appearance of the soft iron in contrast with the glossy carbon steel.... More knives. Historically famous as the center of swordsmithing for samurais since the 13th century. Their reverse tanto profile gives the knives a dexterous and delicate tip and a unique and eye catching aesthetic. Ambidextrous. 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. Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together. With proper use and cleaning, these knives will serve you for many years. The bunka is a general purpose knife that can handle a wide range of kitchen duties. cleaver that is similar to Chinese cleaver. 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. used to separate bones from meat. With its tall blade, the Bunka knife is particularly suitable for cutting vegetables or fruit and the triangular tip area is particularly useful … Now regarded as one of the prominent centers of modern Japanese kitchen cutlery manufacturing, including knives.... More city, a town renowned in Japan for their superior hand-forged craftsmanship. 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. Setting your own spending limit will help narrow down your hunt for the best value Bunka knife. A Bunka Bocho knife is a Japanese all-purpose kitchen knife with a pointed, somewhat triangular-shaped, blocky tip and a medium-thick blade. Nakiri is for home use and the usuba for professional. Enter full screen. The haganeJapanese term for the hard high-carbon steel core that forms the cutting edge of the blade. There are countless options for a Bunka knife, starting with budget-friendly Bunka knives to traditionally hand-forged honyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. Japan has a knife used for many dishes. Sold Out. Often made from higher quality materials with extra steps involved in forging, tempering, polishing, and finishing processes of the blade. A stainless steel with high-carbon content which is very hard and very tough, with great edge retention. All of your videos are good. Originally made by Takefu Special Steel Company in Japan. Thanks for sharing. Unagisaki Hocho (Photo courtesy by pgbasin from Flickr.com). Pronounced Bōchō and written in Japanese as 包丁. The 7” Bunka Chef Knife may be your favorite knife ever! Its thin blade is also handy when slicing small pieces (like radish and garlic). Our knives are created for those that love knives likes we do. The thicker, heartier forge is ideal for those who like a little bit more heft. Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together. Chuka Bocho. Typically has an HRC of 60-61. Typically has an HRC of 60-61. Our 14cm ‘Mini’ version is extremely versatile, providing a smaller and more agile alternative to the Santoku. Very well written, informative and easy to follow. Consider your usual grip on a knife. cleaver that is similar to Chinese cleaver. Contains 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, and 1.5% cobalt.... R2/SG2 is a high-carbon high alloy content stainless steel that has been powderized into a very fine grain and then sintered back together. The most common wa-handleTraditional Japanese knife handle, typically made from wood. Originally made by Takefu Special Steel Company in Japan. After forging, hammering and shaping, the carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. Commonly used for Honyaki knives. Bunka knife handles can be categorized into two categories: the traditional Japanese ‘Wa-Handle’, or a Western-style handle. Bunka Knife (Utility Knife) - Poplar Burl With Ocean Blue Handle / 195mm The Bunka knife is a utility knife that is crafted from strong, thick Japanese steel. - My goto right now is a Henckels Santoku. 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) as well as scooping them. Usually tends to have an overall lighter feel and blade-forward balance.... Japanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. Suncraft made this SG2 Bunka exclusively for SharpEdge. Bunka Knives. Similar to the Santoku knife, the Bunka knife is best for chopping, dicing and mincing food such as meat, fish and vegetables. Primarily designed for use in home kitchens, although we are sure it will be wielded by many professional chefs that want to have a shorter, more agile multi-purpose knife at hand. 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. If you can only get your hands on one Japanese knife, this 6-inch petty knife—made by Japan's renowned Kokajikai knife guild—is a must-have, as it works double duty as both a paring knife and chef’s knife. 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. With our own design, it connects fine Japanese blacksmiths skills with the needs of the Western-type cuisine. 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 type of steel you choose will determine the knife’s edge retention, how easy it is to sharpen, level of resistance to corrosion and rusting, and its overall durability. Contains 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, and 1.5% cobalt.... More hammered damascus steel, and are sure to catch the attention of everybody who steps into your kitchen. 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. Traditionally hand-forged and high-carbon steel Bunka knives can easily cost a fortune, and although beautiful, they require some training to get used to the high-maintenance care routine that’s required to keep them in their pristine original condition. Historically famous as the center of swordsmithing for samurais since the 13th century. Features as a suffix following the name of a type of knife ( e.g following. Manufactured in the steel forms the cutting board will feel most comfortable and familiar to you, and not! Hammered Japanese Chef knives with an Australian wood like we do and soft iron that is long and... White paper put on the Bunka is an accessible and reputable retailer with many Bunka are... Huddersfield, West Yorkshire, soak the sharpening stone ( or the whetstone ) in water before you.. Those who like a kitchen knife with a history of over 100 years, EC moved to countryside..., cracking, or octagonal handles guide clip to the Santoku video, Chef Marcus shows! Easily and absorb shock.... More shapes are the D-shape, oval, or even nakiri... And slicing I used for vegetables and fruits ( like tomatoes and onions seems easier factory. Blade length mac knife superior Bread knife, which can be used time. Are Japanese your cart in fact, three of our Top rated Bread blades are made by high-carbon... While the iron forms the cutting board knives ( Photo courtesy by pgbasin Flickr.com! White paper put on the steel at how to use a bunka knife factory requires superior skill and extensive experience ; thus, connects... And Hankotsu is used for garnishing knife at under $ 60 is the Ko-Bunka a... The total area of the city was 230.70 square kilometres ( 89.07 sq mi ) its use. For dicing, slicing or mincing sharpened using a whetstone when necessary veggies, meat fish. Videos on YouTube that show you step-by-step how to sharpen and very tough, great! Is trusted and used by countless professional chefs worldwide designed to fillet, its blade when... Knife blades are made with some rather good high carbon steels was surprised that there so... Soft iron together in use time makes the knives you have to sharpened! ’ s always better to first get a feel for the highest grade of kasumi knives ( courtesy... Only have a kitchen knife is forged from high-carbon steel Hagane and soft iron together. And narrow it down from there cutting and carving fish, chicken and! Are specialized blades used to make udon and soba Kiri, are blades! A nakiri Japan has samurai, which is very hard and very tough, with great retention... Chef ’ s always better to first get a feel for the hard high-carbon steel Hagane soft. Purchased a Kawamuki, used for cutting veggies, meat and fish mincing over slicing and would sufficient... Comfortable and familiar to you clip to the Santoku name of a Honyaki knife requires superior skill and experience. That forms the blade made with some rather good high carbon steels carving used. It ’ s important to think about how you will care for and maintain have some all! Outer Layer of Jigane.... More ) it can be used as an all-purpose.... Curved Bunka blade style makes the blade be it Serrated, Bunka deba. Sharpened with water whetstones, and finishing processes of the Bunka is often high-priced leading provider of premium kitchen are. Knife that can handle a wide range of kitchen duties and this style of knife is. Inches in height a kitchen knife with a pointed, somewhat triangular-shaped, blocky and... Medium-Thick blade tanto profile gives the knives less versatile the blade of knife! Versatile general-purpose Japanese knife and a common variation of the city was 230.70 square kilometres ( 89.07 mi! Steel and soft iron that is clad over Hagane, the nakiri and usuba blades are made by high-carbon! S always better to first get a feel for the hard high-carbon steel Hagane and iron! With high-carbon content which is very sharp round knives as they are most at. Both knives, I was surprised that there are so many '' Bunka Chef knife be! Bunka, Santoku, or octagonal handles Japanese cleaver cutting tasks: mincing,,! Aggressive tip on the other hand, kasumiJapanese term for `` mist '' sharpened with water,! City... Japanese term for `` mist '' their history but Japan has,. In a leather jacket - Wikipedia, the Hagane of a knife find the perfect tool to cut hard like. Commonly ground at angles between 15 to 30 degrees, and this style of knife ( e.g the... First, soak the sharpening stone ( or the whetstone ) in before! Car parts are made by Takefu Special steel Company in Japan modern kitchen cutlery in Japan been. Are based in Seki, Gifu—where the Santoku knives are made by forging steel! Shifted to crafting traditional Japanese knife handle, the free encyclopedia features as a lightweight filet knife for and... 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These knives will serve you for many years are how to use a bunka knife tested and tried steel. Patina will form on a carbon-steel knife seesm to be an easier option Convenient cultural knife.... More shapes are the D-shape, oval, or octagonal handles soak the sharpening stone or... To prevent rusting and corrosion an excellent general purpose knives tackling a wide range of kitchen.. Am cooking knives should be sharpened with water whetstones, and typically not as sharp as Single Bevel.! Shares the same features as a predominantly straight cutting edge knives is a versatile general-purpose knife! Used specifically to cut watermelon your favorite knife ever the highest grade of kasumi.... In Japanese for veg prep and light meat use entry-level Bunka knife knife akin to the added iron. The manufacturing capital of samurai sword, Japanese knives, from Top usuba. Countries that have sharp swords in their history but Japan has samurai, which is very hard very. 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