I have been very struck by the work of Takeshi Saji. Press J to jump to the feed. As for the santoku and bunka, they are the exact same thing. Bunka also come in longer more “standard” sizes so are also a popular general-purpose knife type. Santoku Bunka. The full name for the knife is Santoku Bocho or Bunkabocho. Some of the stupidly flat knives on the market lack the delicate tips that are a mark of a gyuto, which definitely limits their ability to rock. What I find is that for the tasks a santoku is good at, other knives are just as good or better. Easier to find with a granton edge than gyuto, if that's your thing. I am thinking it will have to be a bunka or santoku to get the height I'm looking for, and I have a preference for a bunka just for the cool look. Santoku knives are dedicated cutters with limited ability for fine tip work compared to its more popular multipurpose cousins. Cookies help us deliver our Services. As for accidentally leaving veg skins connected, that's more of a function of your cutting technique than the blade itself. Yoshimi Kato R2/SG2 Damascus Bunka Japanese Chef Knife 165mm with Honduras Handle. I have also been struck by some k-tip Gyutos, but wonder if aesthetics is leading me astray there. I find the extra length of a gyutomakes it more versatile than a santoku. It can cut most things but aren't recommended to cut frozen thing and cut vegetables like squash. Bunka knives have a very santoku-like edge but I don't see much disdain for those. This is an impressive knife unit made with the highest quality steel from Japan. A small bunka or tall petty of high-tech steel is very handy if you do a lot of fine slicing of smallish product like cellery, garlic, shallots, broccoli stalks, etc. I use a bunka for all my cooking. I find you can go much faster with the small knife, and when you're chopping super-thin on the board your knife receives lots of wacks, so speed and edge-retention are key. But even in a pro kitchen, the santoku has a place. I get a lot of questions and interest on bunka knives but when I suggest that they try a santoku it's met with lukewarm response. Other then that it's generally a shorter knife then gyutos but does most thing a gyuto can do. Currently still using a russums chef knife from my college days and a io shen utility I got a month ago. Very much would appreciate recommendations! The Santoku bōchō (Japanese: 三徳包丁; "three virtues" or "three uses") or Bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. The Enso HD prep 5.5" in VG10 ($80) or SG2 ($160) checks all my boxes while looking really nice but after some digging doesn't seem to come well recommend in this sub. Japanese kiritsuke santoku Knife - Miura - HAP40 - Walnut Handle - Size:17cm. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! A nakiri is a lovely thin-bladed tool that will make short work of a wide variety of vegetables (and, though perhaps a heresy, it also works well on meat). I’d say that if you want a knife solely for chopping veggies, get a nakiri. But, the santoku has all but replaced this in design and … Like a santoku, it's a cross between the nakiri and a gyuto, just a little more badass loo For 100ish I'll suggest the Gesshin Gyuto from JKI or Suisin Western Inox from Korin. Santoku vs Bunka? We supply a wide range of top quality Japanese Chef's knives at lower than Japanese Retail Prices direct from Seki City; the Japanese cutlery capital where fine knives are produced using over 800 years of Samurai sword-making tradition and history. Its blade is typically between 13 and 20 cm (5 and 8 in) long, and has a flat edge and a sheepsfoot blade that curves down an angle approaching 60 degrees at the point. The Best Mid-Level Santoku Knife: Tojiro DP Santoku. I keep it there as a guest knife since its a cheap Tojiro DP which is of course stainless. The Japanese word Santoku means The knife of three virtues or knife to solve three problems. Even a Nakiri has SOME sort of curvature. Bunka Knives. Would a good Gyuto offer much more or something much different? This multi-purpose kitchen knife is great for dicing, slicing or mincing. But I worry about how curved the bunka might be as a veg tool. Santoku vs Nakiri – Santoku Knife Review. At this point I am really looking for excellent steel (R2/SG2), craftsmanship good enough to last a lifetime and true beauty and comfort. ... AKA: Cook’s knife, French knife Origin: Germany or France Composition: A chef’s knife can be made of a number of materials including carbon steel and ceramic, but stainless steel is the most common. New comments cannot be posted and votes cannot be cast. For the times when you don't need a point, nakiri beats bunka. It is made following the standard santoku knife construction which ensures its extended lifespan and efficiency. In all seriousness, while someone certainly could argue a long santoku is a gyuto with a particularly flat profile, calling them santoku does have at least a little merit. I like it a lot aesthetically, but it's not any better or worse than a shortish (6-7in) gyuto or santoku. A real cool customer… QUICK VIEW. view_comfy view_list view_headline; Filter There are 112 products. THE SANTOKU (PREP KNIFE) ... BUNKA KNIFE. It's actually not a great knife unless you're trained to use it. Hey folks, thanks for tuning in! What I've found is that I mess it up a bit if I can't do the horizontal cut in one clean pull. Well, at least by me. Sold Out. Personally, I’m looking at changing my bunka for a gyuto and nakiri in the long term. A small bunka or tall petty of high-tech steel is very handy if you do a lot of fine slicing of smallish product like cellery, garlic, shallots, broccoli stalks, etc. $269.10 USD. On the r/chefknives sub-Reddit, fans posted screenshots of the knife, hoping to identify it more precisely and buy one of their own. Cookies help us deliver our Services. If you mostly do vegetable prep a bunka is probably a good idea or even a santoku. A santoku knife is similar but can create air pockets with those groves. Prefer lighter weights that can work delicately. With the butchering of all things Japanese it somehow came to mean Kiritsuke tipped santoku, though. Tojiro's santoku knife held its own throughout the testing, butchering a chicken without trouble and filleting a fish perfectly, too. I can’t decide. Most of my prep time is spent chopping and dicing vegetables I am not satisfied with the chef’s knife or utility knife across all tasks. In todays video were going to compare the santoku and the bunka. New. Think of a nakiri as the first 5-6" of a gyuto with no tip. You probably don't want an usuba since they have very limited utility and different care concerns. Santoku and “standard” chefs or gyuto have various thicknesses. A very, very slight rocking motion will help with that. The blade of the knife needs to be very sharp and durable. The Dalstrong Santoku Knife is one of the best santoku knives in the market today. For a single knife though, the bunka was the right choice for me. 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. Is it capable of any delicate work? Or maybe I'm just bad at dicing onions. About Us. Another interesting Japanese kitchen knife is the bunka. However, it should also be slightly flexible to make it easy to produce very precise and thin cuts. Most of my prep time is spent chopping and dicing vegetables I am not satisfied with the chef’s knife or utility knife across all tasks. Don't usuba (well, maybe later, as a toy). Wonder what the difference between the two really is and what people would recommend. Knife construction which ensures its extended lifespan and efficiency clean pull use if you want a knife solely chopping... Other then that it 's not any better or worse than a santoku n't! Wusthof Classic Ikon 8 ” chef ’ s knife like versatility popular multipurpose cousins tip work to! 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