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Bunka Japanese knives
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Hatsukokoro
18cm Hatsukokoro Ginsou Damascus bunka knife ebony handle japanese craftsmanship
In stock
Kashi Urushi
Sakai Takayuki Kashi Urushi VG10 19cm Japanese kiritsuke knife with blue handle
In stock
Ginsan Damas
Japanese Artisan Kiritsuke santoku knife Nakamura Kaishin Ginsan Damascus 17cm
Out of stock
Yoshimi Kato SG2 V-Tsuchime
13cm Yoshimi Kato SG2 V-Tsuchime Japanese handmade ko-bunka knife
Out of stock
Yu Kurosaki Fujin
Yu Kurosaki Fujin 16,5cm VG10 Damascus 33-layer handmade japanese bunka knife
Out of stock
The bunka: a versatile, easy-to-handle knife
The Japanese say that sharpness gives taste. A good knife is essential for good cooking. Bunka knives are multi-purpose knives that can be used to make cuts of all kinds and on all types of food. Bunka knives vary in size, but the blade generally measures between 15 and 21cm. It is characterized by a broken angle on the back of the blade, and its point is particularly sharp. It is often compared to the santoku, whose three main functions are chopping, mincing and slicing. You can perform all three tasks just as well with a bunka knife as with a santoku. Bunka knives are closer to the aesthetics of traditional Japanese knives. They are as efficient as they are elegant.
How to use a bunka knife
Less cumbersome than a Gyuto, the Bunka is easy to handle thanks to its smaller blade, and therefore requires less maintenance. A true all-purpose kitchen knife, its main use is for slicing vegetables. But it can also be used to slice meat, poultry and fish (without bones).
Originally, the bunka was just as popular as the santoku. The latter, more "Westernized", is better known to the general public. Yet the bunka knife has just as many advantages as the santoku knife.
Bunka knives need to be sharpened appropriately, paying careful attention to their properties. Choose your bunka knife according to your preferences: steel, blade length, thickness, handle...
