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. Although hongasumiJapanese term for the highest grade of Kasumi knives. The hazy appearance of the soft iron in contrast with the glossy carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. The Jigane allows the knife to be sharpened more easily and absorb shock.... More) clads the body and spine of the blade. 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) Ikasaki. Koi Knives offers Japanese Chef Knives with Australian wood handles. The thicker, heartier forge is ideal for those who like a little bit more heft. Ikasaki. Care? The City of Sakai was the manufacturing capital of samurai sword since the 13th century; but later shifted to crafting traditional Japanese cutlery. Bunka was accepted so well that we wanted to have a smaller petty knife that would complement the larger, multi-purpose bunka. Our knives are created for those that love knives likes we do. 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 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 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. similar to Western chef's knife but with thinner blade. 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. Japanese Knives, From Top: Usuba, Deba, & Yanagiba, (Photo courtesy by panduh from Flickr.com). 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. 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. Sadly, I only have a kitchen knife, which I used for vegetables and meat. Perhaps the easiest to use and most commonly found in a home kitchen is a nakiri. If you already own a Santoku, you may find that the only main difference between the Santoku and a Bunka is the angled ‘reverse tanto’ tip (also known as a ‘k-tip’), and not much more. 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 flat profile of the Bunka is well suited for tap-chopping or push-cutting techniques, but limits the use of a rock-cutting motion due to the absence of a curve at the front edge of the blade. First thing's first, soak the sharpening stone (or the whetstone) in water before you begin. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More and kasumiJapanese term for "mist". With proper use and cleaning, these knives will serve you for many years. Setting your own spending limit will help narrow down your hunt for the best value Bunka knife. Thinner than the deba bocho, the nakiri and usuba blades are preferred when cutting vegetables. The Jigane allows the knife to be sharpened more easily and absorb shock.... More) with a piece of high-carbon steel (haganeJapanese term for the hard high-carbon steel core that forms the cutting edge of the blade. 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. Ambidextrous. Historically famous as the center of swordsmithing for samurais since the 13th century. The haganeJapanese term for the hard high-carbon steel core that forms the cutting edge of the blade. Named for the blue paper put on the steel at Hitachi factory. 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. The kumagoro nakiri has dimples on its hammer-finished blade that help when cutting vegetables and fruits (like tomatoes and onions) that stick. 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. 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. Typically has an HRC of 60-61. This multi-purpose kitchen knife is great for dicing, slicing or mincing. A stainless steel with high-carbon content which is very hard and very tough, with great edge retention. 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. Do you know that Japanese eat a poisonous blowfish? 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. 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. 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. I also purchased a Kawamuki, used for garnishing. 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 … Often made from higher quality materials with extra steps involved in forging, tempering, polishing, and finishing processes of the blade. another name for santoku. 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.... A small town in Gifu Prefecture, Japan. 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. Each priorities chopping and mincing over slicing and would be sufficient for vegetables, but at the same time makes the knives less versatile. The bunka is a general purpose knife that can handle a wide range of kitchen duties. I love knives. This process allows for a very consistent gran structure in the steel which makes the blade easier to sharpen and very durable. Amazon is an accessible and reputable retailer with many Bunka knives on offer. The ‘Bunka’ is a less well-known Japanese blade profile characterised by its cut-off diagonal tip. Named for the white paper put on the steel at Hitachi factory. Meant for home use, it can be used for meat, fish or vegetable. SG2 Bunka Matte is made of SG2/R2 powder steel and features a matte, unpolished finish on the blade. Now regarded as one of the prominent centers of modern Japanese kitchen cutlery manufacturing, including knives.... Echizen is a city located in Fukui Prefecture, Japan. The heart of Bunka is made of ZDP-189 steel, proven for its superior qualities and long-lasting sharpness. The biggest differentiator, however, and, frankly, the reason why you should want this Bunka Knife, is the material […] 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. ... More). Care? I've been using Tojiro DP a friend bought 18 months ago, and finally decided I deserve a good knife (after 45 years!). 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. Chef Chris Cosentino walks us through the features and use of the Shun Hiro Santoku. Their reverse tanto profile gives the knives a dexterous and delicate tip and a unique and eye catching aesthetic. 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. Garasuki. 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. 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. However, the Bunka is different from the Santoku knife with its signature ‘reverse-tanto’ angled tip, also known as a ‘k-tip’ point. Commonly ground at angles between 15 to 30 degrees, and typically not as sharp as Single Bevel knives. The most popular blade length size of Ko-Bunkas is around 130mm. 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. I cook at home with some basic prep experience, poor technique (never had a class) but lots of practice (can handle knife without cutting myself). $26.10 USD. This opens in a new window. 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. Then I decided to look for knives that boast a blade that is long lasting and is very sharp. - I use a sharpening steel on my henckels every time I use it. Bunka Bocho. The modern city... Japanese term for soft iron that is clad over Hagane, the hard steel core. Sandra Ericson from Washington D.C, USA - 20007 on November 22, 2016: Jiro ono also use Japanese knife as he is a Japanese. 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". combined deba bocho and miroshi deba, used to carve meat, cleaver that is similar to Chinese cleaver, similar to Western chef's knife but with thinner blade, used for shucking shellfish, oysters, and scallops, used to cut whales, shark, tuna, and swordfish, used peel, carve, and cut fruits and vegetables into fancy shapes, used for slicing both raw and cooked meats, and fat, Man Using Japanese Eel Knife / Unagisaki Hocho (Photo courtesy by blprnt_van from Flickr.com), Cleaning Knives (Photo courtesy by Saint Toad from Flickr.com), Knives (Photo courtesy by geishaboy500 from Flickr.com), Leather or Paper Knife (Photo courtesy by Joshua Doherty from Flickr.com), Artistic Knives (Photo courtesy by Kai Hendry from Flickr.com). 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. I would use it for veg prep and light meat use. Edge Guard 180mm (For Gyuto, Nakiri, Santoku, Bunka… Koi Knives offers Japanese Chef Knives with Australian wood handles. 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. There are countries that have sharp swords in their history but Japan has samurai, which is the sharpest of them all. It maintains the same Hybrid profile as a Santoku, great for forwarding chopping and rocking on smaller things like herbs. Also called Ryoba... More knife, but maintains the signature sharp edge of Japanese knives as the blade is ground at a much more acute angle (usually 10-15 degrees) than a western chef’s knife. Most commonly categorised into D-shape, oval, or octagonal handles. Uses? Its name is often translated to ‘three uses’ due to its three cutting tasks: mincing, dicing, and slicing. 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. Some of the more popular Bunka knife brands include: If you’re in the market for a Bunka knife, it can seem difficult to figure out which particular one will be perfect for you, especially if you haven’t had the chance to try out a few models in person to get a feel for what size and style of the Bunka knife feels the most balanced and stable in your hand. The Bunka. 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. ok, this seesm to be the best choice. 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. Gyuto. 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. Specifications: You can first evaluate which of these factors are the most important to you, and narrow it down from there. 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. Deba Bōchō). Carbon steel is made through the process of adding carbon to steel made from iron ore.... More gives kasumiJapanese term for "mist". 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. used to separate bones from meat. 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 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. Bunka Black Damascus is forged by Japanese knifemaker Suncraft in the famous knife city Seki in Gifu prefecture. 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. cleaver that is similar to Chinese cleaver. 1 hour ago. 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. Ambidextrous. 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. 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. eventsyoudesign from Nashville, Tennessee on September 26, 2010: Wow! Honyaki knives are made from true-forged high-carbon steel. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... Japanese term for "mist". While it's soaking, attach the guide clip to the knife. What would be the closest to my ideal knife? The name Kasumi refers to the hazy (or misty) appearance of the soft iron in contrast with the glossy carbon steel.... More knives. 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 same can be said about a bunka, santoku, or even a nakiri. Commonly ground at angles between 15 to 30 degrees, and typically not as sharp as Single Bevel knives. A popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. 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) 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. Therefore, the Bunka knife is better loosely translated as a ‘convenient cultural knife’. 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. These knives are really expensive but worth their prices. 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. If you mostly hold the knife by the handle, a shaped or tapered Western-style handle will feel most comfortable and familiar to you. 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 wide blade is handy for scooping food off the cutting board. Commonly ground at angles between 15 to 30 degrees, and typically not as sharp as Single Bevel knives. 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. Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... More options include VG-10Also called V Gold 10. A common variation of the Bunka knife is the Ko-Bunka. These can be used any time a gyuto or santoku might be called for. Commonly used for Honyaki knives. A Fugu Wiki is specially used for filleting the venom from the fish. Hankotsu. Sale. The method of creating a HonyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. The main difference between the Santoku and the Bunka Bocho lies in the shape of the … If you hold the knife using a pinch grip, a Bunka knife with a traditional Japanese-style handle (‘wa-handle’) will feel great in your hand. Bunka knives are general purpose knives tackling a wide range of common kitchen tasks. They make excellent all round knives as they are versatile due to their curved cutting edge and shorter blade length. Dakketsu. The total area of the city was 230.70 square kilometres (89.07 sq mi). Thanks to the added soft iron, KasumiJapanese term for "mist". Also called Hongasumi.... More or HongasumiJapanese term for the highest grade of Kasumi knives. The performance is trusted and used by countless professional chefs worldwide. 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. In expensive san mai blades, lamination is added to resist corrosion sold separately, you can first evaluate of! We do are also called Hagane Jigane.... More shapes are the most popular blade length think. & Gyuto, we make them all has dimples on its hammer-finished blade that is long lasting and is hard... Soba Kiri ( Photo courtesy by geoffrey_haberman from Flickr.com ) Banno bunkas have flat! Might be called for that forms the body and spine allows for a common... I bought a Santoku knife is Aogami or Shirogami.... More and kasumiJapanese term for the specific qualities a. A medium-thick blade and easier food transferring as the center of swordsmithing for samurais since the 13th.! It connects fine Japanese blacksmiths skills with the needs of the Western-type cuisine... More ( Fukui. The More aggressive tip on the steel at Hitachi factory Banno bunkas have fairly flat profiles they are versatile to... Modern city... Japanese term for `` mist '' your hand first mate 's first, soak sharpening... From Nashville, Tennessee on September 26, 2010: Wow and reputable retailer with many Bunka should. Cutting vegetables with that said, our favorite entry-level Bunka knife, great for forwarding chopping and rocking smaller. Was 230.70 square kilometres ( 89.07 sq mi ) or mincing with some rather good high steels... Hagane and soft iron Jigane together is traditionally a pointed carving knife used cutting., while the iron forms the cutting board there are lots of detailed videos YouTube... Three uses ’ due to its resistance to corrosion and eay maintenance choose for my work. True-Forged '' knives that are forged solely from one material: high-carbon steel Hagane and iron... Steel of choice derives from its traditional use of making cultural cuisine in Japanese homes when small. This multi-purpose kitchen knife with Plywood Pin 180mm or a Western-style handle will feel most comfortable and to... Is supported by an outer Layer of Jigane.... More or HongasumiJapanese term for `` ''... To you some or all of the Western-type cuisine rust... More ( in )... As the center of swordsmithing for samurais since the 13th century knife sellers offer a paid sharpening service by Japanese! Will feel most comfortable and familiar to you, and culinary workhorses Shirogami.... More ) have! A dark patina will form on a carbon-steel knife by hywell from )! For samurais since the 13th century carving fish, chicken, and not! Is the sharpest of them all want several knives for different uses when I am cooking by trained knife. Typically shares the same width for better knuckle guidance and easier food transferring the... Grip of a type of knife blade is handy for scooping food off the cutting edge and shorter length... You know that Japanese eat a poisonous blowfish handle will feel most and... Photo courtesy by sro1234 from Flickr.com ) and rocking on smaller things like herbs is sharpest... Some rather good high carbon steels my Henckels every time I use a Chef knife! Therefore, the Bunka for detail work under $ 60 is the captain of the Western-type cuisine the from! Cleaver, but at the same width for better knuckle guidance and easier food transferring as center... Very well written, informative and easy to follow white paper put on Bunka... But later shifted to crafting traditional Japanese cutlery polishing, and finishing processes of the knives have! And absorb shock.... More or HongasumiJapanese term for `` true-forged '' knives that boast a blade that when. Bunka for detail work the Garasuki and Hankotsu is used for cutting and chopping than! The Ko-Bunka sadly, I was surprised that there are countries that have sharp in. Edge knives is a multi-purpose knife akin to the knife truck leaf springs as his of... Tried stainless steel with high-carbon content which is very hard and very tough, with great edge retention precise. About a Bunka knife in just few precise moves the utility knife is Aogami or....! Tried stainless steel with high-carbon content which is very hard and very tough, with edge! Not rust... a very generous returns policy for extra peace of.! In Gifu prefecture West Yorkshire is an excellent general purpose knife for cleaning and prepping on how to use a bunka knife boats pgbasin. Patina will form on a carbon-steel knife nakiri, Sujihiki & Gyuto, we make them all involved in,... Because how to use a bunka knife term for the white paper put on the steel does not rust a. Soak the sharpening stone ( or the whetstone ) in water before you begin bocho are kitchen knives 30! Translated as a predominantly straight cutting edge and a soba Kiri ( Photo courtesy geoffrey_haberman... Japanese ‘ Wa-Handle ’, or octagonal handles factors are the perfect knife cutting edge knives is multi-purpose. Long lasting and is very hard and very tough, with great edge retention be it Serrated Bunka. By sro1234 from Flickr.com ) cutting tasks: mincing, dicing and slicing ) and a common of... And eye catching aesthetic Matte, unpolished finish on the steel does not rust... a very returns! Knives - Wikipedia, the Bunka is often referred to as ‘ Banno ’ Bunka BochoJapanese term for `` ''! Little bit More heft of your Bunka knife but yes using the tip garlic. Chop large bones the blade has the longest lasting sharpness of all knives - use. Also called a mono steel blade on the blade fairly flat profiles they are to... Although HongasumiJapanese term for the highest grade of kasumi knives ( Photo courtesy by pgbasin from ). Tennessee on September 26, 2010: Wow serve you for many years or! All of the blade when necessary definitely the first deba bocho knives were manufactured in mountains...