Looking to get a good Japanese knife for use at work. The Bunka... is generally just a santoku with a K-tip. Sold Out. Personally, I’m looking at changing my bunka for a gyuto and nakiri in the long term. 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. A usuba is not this. Press question mark to learn the rest of the keyboard shortcuts, send me pms until i review a ryky video while drunk, my knife is sharper than your honor student. I use a bunka for all my cooking. Think of a bunka like a short santoku with a fancy tip. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! If you're working on a small line crammed in a tiny kitchen and you're still breaking down produce with any frequency, a shorter santoku is going to be easier to use without damaging it or stabbing your coworkers and will still manage almost all vegetables well. Nothing to add. Last items in stock. A real cool customer… 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 would say the CCK 1303 or a Nakiri get pulled out when it's time to push through a lot of veg at home. I have also been struck by some k-tip Gyutos, but wonder if aesthetics is leading me astray there. Santoku and “standard” chefs or gyuto have various thicknesses. If you mostly do vegetable prep a bunka is probably a good idea or even a santoku. When choosing the best Santoku knife for professional chefs, it is all about the blade. Well I do need one for people who don't care to treat my knives as well as I do. In the rare case where I need a smaller blade I just pick up the petty. The Santoku is a knife used primarily for veggies but it is a multipurpose knife in the kitchen. It is made following the standard santoku knife construction which ensures its extended lifespan and efficiency. The blade of the knife needs to be very sharp and durable. You can use the back half of it as a stand-in for a nakiri and it will work OK, but not perfectly. What I've found is that I mess it up a bit if I can't do the horizontal cut in one clean pull. Generally I'll want to have one knife out that I use for 95% of my prep, and I'll break into other specialized knives only if necessary. 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. Size: Eight inches (most used by home cooks) or 10 inches (popular with pros) are the most common lengths, but it can range from six to 14 inches. Yusaku Blue #2 Bunka 170mm Custom ; Karaku Blue #1 Gyuto 210mm Custom; Karaku Blue #1 Gyuto 210mm Custom; Sukenari Aogami Super Kiritsuke 210mm Custom; Tsunehisa SRS15 Gyuto 240mm; Takayuki VG-10 Hammered Damascus Cleaver 195mm; Takayuki Kurokage VG10 Hammered Teflon Coated Santoku 170mm; Shop All New Arrivals JapaneseChefsKnife.Com (JCK, Established in 2003) is the direct internet sales division of The Kencrest Corporation. Discover nakiri, bunka, and usubo knives from top Japanese knife makers in our collection above. In todays video were going to compare the santoku and the bunka. Their reverse tanto profile gives the knives a dexterous and delicate tip and a unique and eye catching aesthetic. Either way my advice would be to not sacrifice quality for price. However, it should also be slightly flexible to make it easy to produce very precise and thin cuts. Gyuto is going to be the most versatile knife for restaurant work. Press J to jump to the feed. You don't provide a price range you're looking at, if you'll include that you'll get recommendations that meet your requirements. This is maybe a weird example, but when dicing an onion I do the whole slice towards the root, horizontal cut, cross cut method like how Gordon Ramsay demonstrates here. I can understand why you might think all santokus have them because manufacturers like Wusthof and Zwilling have been selling their santokus with them for years. The nakiri powers through vegetables better than a santoku and at the same time the gyuto is better for a lot of other things mostly because of the length. Find our … I can see the Nakiri being a good pickup for exactly what you're describing. Once you know what you like about it and where you might need another knife then go for the nakiri / bunka / other as knife #2. I think it depends on what you'll use it for. Cookies help us deliver our Services. The primary thing to consider is differences in length. “Bunka” translates to “culture". (Note that if you don't know you need a usuba, you don't need a usuba.). In todays video were going to compare the santoku and the bunka. 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. Sold Out. But I worry about how curved the bunka might be as a veg tool. Why santoku translates to "three virtues." At less than $40, the Victorinox is a great value knife. ... 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. While both pretty similar knives they do have their pros and cons and while they both can do all the tasks we discuss in this video they will both excel at different things. WhatsApp. A good tip is worth a lot to me. Well worth the adjustment I’d bet. These can be used any time a gyuto or santoku might be called for. Sometimes it doesn’t cut all the way through because of the slight bevel at the back, you kinda have to rock it a bit as you chop through. Some dude in sakai said that the term bunka was basically coined after the influx of western knives. The Best Inexpensive Santoku Knife: Victorinox Fibrox Pro. $269.10 USD. Very much would appreciate recommendations! By using our Services or clicking I agree, you agree to our use of cookies. 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. Japanese kiritsuke santoku Knife - Miura - HAP40 - Walnut Handle - Size:17cm. Hey folks, thanks for tuning in! Press J to jump to the feed. If you want an all-rounder that’s better than average for veggies, the bunka is a good choice. Prefer lighter weights that can work delicately. Don't get a single bevel kiritsuke. A santoku isn't long enough for that pull stroke but a gyuto is. If you're doing a lot of prep in a big kitchen with room to spread out, there are precious few reasons to not to use a 24cm+ knife for most of your work. A real cool customer… 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. A place for all things chef knives. Although ideal for precise vegetable cuts, bunka can also be used as an all-purpose knife. As for the santoku and bunka, they are the exact same thing. 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. Why santoku translates to "three virtues." 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. As for accidentally leaving veg skins connected, that's more of a function of your cutting technique than the blade itself. New. On the r/chefknives sub-Reddit, fans posted screenshots of the knife, hoping to identify it more precisely and buy one of their own. This is maybe a weird example, but when dicing an onion I do the whole slice towards the root, horizontal cut, cross cut method like how Gordon Ramsay demonstrates here.What I've found is that I mess it up a bit if I can't do the horizontal cut in one clean … 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. Bunka Knives. Is it capable of any delicate work? 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. Don't get me wrong, I have a wide array of blades (yanagiba, petty, usuba, santoku, gyuto, nakiri, paring, etc. I was thinking to start with a Gyuto, though my Wusthof Classic Ikon 8” chef’s knife is pretty good. For the times when you don't need a point, nakiri beats bunka. I am a self-trained home cook and knife enthusiast in the slow process of overhauling my collection with better pieces. Bunka Knives. If it's 70/30 or 60/40 I would look at a k-tip gyuto, and if it's closer to 50/50 vegetable prep and anything else a gyuto is your best option. I had been thinking Nakiri due to its flat blade profile (won’t accidentally leave veg skins connected), but I am very attracted to the look and versatility of the bunka. Like a santoku, it's a cross between the nakiri and a gyuto, just a little more badass loo ¥19,800. Santoku vs Nakiri – Santoku Knife Review. The Best Mid-Level Santoku Knife: Tojiro DP Santoku. Lastly, usuba are single-edged and designed for the extreme precision required for preparing vegetables in the Japanese culinary tradition. A previous eBay listing for the knife shows it sold for $247 . I’d say that if you want a knife solely for chopping veggies, get a nakiri. I find the extra length of a gyutomakes it more versatile than a santoku. This multi-purpose kitchen knife is great for dicing, slicing or mincing. Yes this is what I was thinking. On the r/chefknives sub-Reddit, fans posted screenshots of the knife, hoping to identify it more precisely and buy one of their own. 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). Easier to find with a granton edge than gyuto, if that's your thing. While both pretty similar knives they do have their pros and cons and while … A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! Their reverse tanto profile gives the knives a dexterous and delicate tip and a unique and eye catching aesthetic. 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. Shigefusa calls such knives santoku even at longer lengths, and considering his gyuto profile Takeda probably ought to be doing the same. By using our Services or clicking I agree, you agree to our use of cookies. Not suitable for rock chopping, Can have a slight point or completely rounded tip(usually found in more western made Santoku), Often much cheaper than an equivalent gyuto. Bunka is just another name for santoku. 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