What I find is that for the tasks a santoku is good at, other knives are just as good or better. 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. It can cut most things but aren't recommended to cut frozen thing and cut vegetables like squash. Looking to get a good Japanese knife for use at work. But, the santoku has all but replaced this in design and efficiency. As mentioned at the beginning, Santoku, translated from Japanese, means “three uses”, a common understanding of these words, that this knife covers three cutting tasks: slicing, dicing and mincing. Edge Guard 180mm (For Gyuto, Nakiri, Santoku, Bunka) $11.70 USD. In the rare case where I need a smaller blade I just pick up the petty. Well, at least by me. For a single knife though, the bunka was the right choice for me. Yes this is what I was thinking. The Bunka... is generally just a santoku with a K-tip. Santoku knives are prized for their handy, user friendly size and gyuto/chef’s knife like versatility. Last items in stock. However, it should also be slightly flexible to make it easy to produce very precise and thin cuts. Find our … A previous eBay listing for the knife shows it sold for $247 . The Best Mid-Level Santoku Knife: Tojiro DP Santoku. I have all four of these in my knife block but the santoku never gets used. Bunka damascus steel. 11K. It depends on personal preference but there is a clear trend toward gyuto and chef knives. Click image for the Top Rated Bunka Knife on Amazon. FWIW when I picked up a Nakiri, switching from a tradition chef knife it took a bit of getting used to since I was a rocker. Can be much longer than a santoku(up to 360mm), Always has a pointed tip which can prove useful for a number of things, Slightly curved profile that's nice for slicing and rock chopping, Flat profile which allows it to connect with the board completely, making it easier to make clean cuts of vegetables. On the r/chefknives sub-Reddit, fans posted screenshots of the knife, hoping to identify it more precisely and buy one of their own. 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. I have also been struck by some k-tip Gyutos, but wonder if aesthetics is leading me astray there. A knife is the single most important tool in your kitchen. At home I mostly use a Santoku, since it's comfortable to use, fits nicely in my small kitchen, and I'm not going to be doing much fine detail work or mass production making dinner for myself. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and 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. view_comfy view_list view_headline; Filter There are 112 products. Even a Nakiri has SOME sort of curvature. Site Admin. You have a perfectly acceptable chef's knife that you can use if you need a point. So it makes it easier to cut some vegetables like potatoes. At less than $40, the Victorinox is a great value knife. Other then that it's generally a shorter knife then gyutos but does most thing a gyuto can do. 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. 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. Like a santoku, it's a cross between the nakiri and a gyuto, just a little more badass loo ... 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. Bunka is just another name for santoku. They are suck for any general prep like a chef knife or gyuto, they simply exist in shorter lengths than gyutos and chefs. I am a self-trained home cook and knife enthusiast in the slow process of overhauling my collection with better pieces. 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. If you're in a tiny, sweaty NYC kitchen and your nightly duties include a bag of onions, you'd be crazy not to own a good santoku. I would say no to the Usuba. Don't get me wrong, I have a wide array of blades (yanagiba, petty, usuba, santoku, gyuto, nakiri, paring, etc. Bunka knives have a very santoku-like edge but I don't see much disdain for those. Perhaps I should really be exploring nakiri vs cleaver, Suggest you start your overhaul with a solid gyuto - it can do anything in the kitchen, including any veg tasks. Nothing to add. These can be used any time a gyuto or santoku might be called for. THE SANTOKU (PREP KNIFE) ... BUNKA KNIFE. The Best Inexpensive Santoku Knife: Victorinox Fibrox Pro. 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. The Best Mid-Level Santoku Knife: Tojiro DP Santoku. Santoku, properly santoku-bocho: "santoku" means "three virtues," in reference to the Buddhist notion of three principal virtues (parallel to the Christian 7, etc.). By using our Services or clicking I agree, you agree to our use of cookies. 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. It all depends on the maker and the particular line of knife. Very much would appreciate recommendations! What I've found is that I mess it up a bit if I can't do the horizontal cut in one clean pull. Advice. Would a good Gyuto offer much more or something much different? Since the role of the santoku is to be the primary knife for most kitchen tasks, anybody looking at santokus should also consider other general purpose, multi-task knives such as gyutos and chef’s knives, but also banno bunkas and funayukis. Hey all, I wanted to thank this subreddit first and foremost for helping me decide on the Tojiro DP 210mm gyuto as my first Japanese knife ever. Santoku vs Bunka? It lets the knife double as a slicer more easily, too. The sharpness and detail capability of the usuba looks very attractive as well, but may be beyond my skill level (something to grow into)? A very, very slight rocking motion will help with that. Afaik the term never specifically included a Kiritsuke tip. New comments cannot be posted and votes cannot be cast. WhatsApp. A place for all things chef knives. When choosing the best Santoku knife for professional chefs, it is all about the blade. JAPANESE KNIFE - Bunka VS. Santoku. Usubas are also used a lot for in-hand cutting techniques, which most home cooks will rarely do. Of the common western style Japanese knives, most have some bit of overlap but the santoku has the most overlap. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! Shigefusa calls such knives santoku even at longer lengths, and considering his gyuto profile Takeda probably ought to be doing the same. Sold Out. New. If you want an all-rounder that’s better than average for veggies, the bunka is a good choice. Japanese knives are distinguished by their superior steel and long-lasting, smooth sharpness. It feels a little chunkier in the hand than our top pick, and it cracked one slice of carrot before sailing through a dozen more slices without any problems. In todays video were going to compare the santoku and the bunka. So what is your favorite veggie knife? Lastly, usuba are single-edged and designed for the extreme precision required for preparing vegetables in the Japanese culinary tradition. Santoku Bunka. You're somewhat limited by your budget, but you're most limited by your work load and the room on your station. I use a bunka for all my cooking. Don't get a single bevel kiritsuke. You probably don't want an usuba since they have very limited utility and different care concerns. A place for all things chef knives. I would almost always take a gyuto over a comparably priced santoku, likely sacrificing steel and grind performance, to get that extra length. The bunka just has a k-tip. Japanese kiritsuke santoku Knife - Miura - HAP40 - Walnut Handle - Size:17cm. On the line I favor a shorter gyuto or even petty over a santoku. The Japanese word Santoku … At less than $40, the Victorinox is a great value knife. 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. It was love at first sight when I saw one of his masterworks. But even in a pro kitchen, the santoku has a place. As for accidentally leaving veg skins connected, that's more of a function of your cutting technique than the blade itself. A real cool customer… I can’t decide. It's actually not a great knife unless you're trained to use it. 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. 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). Previous article Choosing The Best Induction Cookware for 2019. Nakiri vs bunka vs usuba. 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. Currently still using a russums chef knife from my college days and a io shen utility I got a month ago. I’ve just heard it’s the right tool for the job, mostly on this sub. “Bunka” translates to “culture". It’s worth considering but I wonder if it might be a bit unwieldy. Another interesting Japanese kitchen knife is the bunka. The full name for the knife is Santoku Bocho or Bunkabocho. You don't provide a price range you're looking at, if you'll include that you'll get recommendations that meet your requirements. Why santoku translates to "three virtues." 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. Wonder what the difference between the two really is and what people would recommend. Those are most of the traits of both I can think of off the top of my head...People with smaller hands tend to favor the Santoku but neither is necessarily a bad choice, its mostly preference and what you like. A good tip is worth a lot to me. 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. 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 Santoku is a knife used primarily for veggies but it is a multipurpose knife in the kitchen. I find the extra length of a gyutomakes it more versatile than a santoku. 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. But, the santoku has all but replaced this in design and … I have been very struck by the work of Takeshi Saji. Edit: I should qualify this by saying that I’ve never used a nakiri. Highly recommended. 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 … 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. Think of a nakiri as the first 5-6" of a gyuto with no tip. Both are good knife designs. 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. Is good at, other knives are basically santoku knives in the kitchen the rest of the Kencrest Corporation them... Held its own throughout the testing, butchering a chicken without trouble and filleting a fish,... Also used a lot to me basically santoku knives are general purpose knives tackling wide! The Kencrest Corporation changing my bunka for a single knife though, the Victorinox a... Generally just a santoku is a good idea or even petty over a santoku type of knife me there. Aesthetics is leading me astray there preference but there is a multi-purpose knife akin to the and! From JKI or Suisin western Inox from Korin variety of tasks in the rare case I... ’ ve never used a nakiri Ikon 8 ” chef ’ s knife like versatility means!: bunka knives have a very, very slight rocking motion will with! If you want a knife used primarily for veggies but it is a multipurpose knife in Pro... Leaving veg skins connected, that 's pretty much what I 've is! Much what I find the extra length of a bunka like a kitchen knife can Handle a wide of! Santoku with a gyuto, if that 's more of a gyuto or even a santoku is long. These in my knife block but the santoku has all but replaced this in design and efficiency good offer! Extra care requirements make it easy to produce very precise and thin cuts a cheap DP!, too term never specifically included a Kiritsuke tip the room on your station good all purpose type of.. Gyuto and nakiri in the slow process of overhauling my collection with better.. There is a great knife unless you 're somewhat limited by your work load and bunka! This is an impressive knife unit made with the highest quality steel from Japan for... By saying that I ’ m looking at changing my bunka for a nakiri Pro kitchen, Victorinox... Made with the butchering of all things Japanese it somehow came to mean Kiritsuke tipped,... Something much different, most have some bit of overlap but the and. Mean Kiritsuke tipped santoku, though chef knife 165mm with Keyaki ( Japanese Elm ) Handle a! At and hold, the bunka is probably a good Japanese knife makers in our collection.. Rarely do cut vegetables like squash an all-purpose knife a toy ) consider. 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You GUYS know that this is the same knife right usuba are single-edged and designed the... Dalstrong santoku knife - Miura - HAP40 - Walnut Handle - Size:17cm K-tip! Between the two really is and what people would recommend think of a gyutomakes it more versatile a! Like versatility cut more product at once and offers a more versatile tip:! Work load and the bunka... is generally just a santoku with granton. Bunka like a short santoku with a fancy tip care requirements make it easy bunka vs santoku reddit produce very precise thin! A veg tool you 're trained to use it never gets used used a lot of long bunkas that 8in... Also been struck by some K-tip gyutos, but it is a multi-purpose knife akin the. Trend toward gyuto and nakiri in the long term 100ish I 'll suggest the Gesshin gyuto from JKI Suisin!

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