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The Bunka knife: How to use it?
Bunka knife features 
The Bunka knife is a Japanese knife that originated at the end of the Edo period. During this period of Japanese history, the consumption of four-legged animals was forbidden. When the laws were changed in the late 1860s, a number of knives appeared to make it easier to work with food that was once again edible. In Japanese, "bunka" means culture. Literally, the Bunka knife is the cultural knife, in reference to its use in the preparation of the country's traditional cuisine.
Quite similar to the famous Santoku knife, whose use has spread to the four corners of the globe, the Bunka knife differs in that its tip is reminiscent of a katana. The blade length generally varies between 13 and 18 cm. It is of medium thickness, making it suitable for cutting both fish and vegetables. The Bunka knife 's weight distribution is perfectly balanced between its blade and handle, enabling you to use it for long periods without tiring your arm.
Bunka knife use 
The versatility of the Bunka knife makes it suitable for a wide range of kitchen uses. You can use it for :
Chop herbs with precision.
Slicing fruit and vegetables, thanks to its long blade.
Slice pâté or terrines.
Chop meat and fish effortlessly.
Crush a clove of garlic with the flat of the blade.
Like all knives, Bunka knives need to be sharpened to maintain their cutting edge. You can sharpen it regularly with a whetstone. In addition, you should always use a cutting board to preserve the edge of the blade for longer.
