I also like Japanese knife for my kitchen work. A: Santoku is a Japanese word meaning 'three uses.' Adding to the value of the knife, the smith uses a process called “Kuro-uchi” to create a finish that has a dark patina on the top side of the blade and that shows the impressions from the hand-forging process. Many people prefer the Gyuto style of knife, which (roughly speaking) combines features of both Santoku knifes and French knives. The Spyderco Bunka Bocho is a full-sized clip point chef's knife that is built for long days in the kitchen. It’s made with sturdy ZDP-189 steel and a traditional Japanese walnut handle with an octagon shape to fit nicely in the grip of both left and right-handed users. $165.00. The Gyutos, like the Santokus are fairly light. From shop VASVERBLADES. handmade bunka chef knife hand forged knife kitchen knife chef knife cooking knife Japanese knife custom knife D2 personalized knife VASVERBLADES. Which knife suits you depends on your preference and knife skills. Bunka Bōchō (文化包丁) The Bunka is very similar to the Santoku as a multi-purpose knife that can be used for slicing, dicing or mincing meats, fish, and vegetables. Manufactured at the Yoshida Hamono smithery in Japan, the Bunka Black Japanese Chef Knife is a work of art. The blades have a black kurouchi finish with distinct hammer marks (tsuchime). Nakiri vs. Usuba - The Usuba and Nakiri knife is a Japanese vegetable knife. Blade height: 47 mm. 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. The Gyuto knife, which loosely translates to “cow sword” is a general-purpose Japanese kitchen knife that is commonly used in the preparation of Western cuisine. The Best Inexpensive Santoku Knife: Victorinox Fibrox Pro. 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. Be it Serrated, Bunka, Deba, Nakiri, Sujihiki & Gyuto, we make them all. Thank you for dropping by.Authentic Made in Japan!Uses a stainless steel on both sides 3 layered knife.Core steel is SKS93 high carbon steel. The Spyderco Murray Carter collection of kitchen knives are beautiful and funcitonal kitchen tools for discerning chefs. Weight: 136 grams. This style is great for many uses in the kitchen from slicing meats to beets. The handle has the octagonal shape, and it is made of Rosewood. Size: 150–200 mm. An absolute ideal knife!Type : Bunka KnifeSteel : (Center) SKS93,(Sides)StainlessHRC : 61Edge : Double EdgedBlade Length: 180mm (7.1 inche Carbon steel is made through the process of adding carbon to steel made from iron ore. Harukaze G3 Nashiji Kiritsuke 210mm. We hope you enjoy playing with our Japanese knives with an Australian Wood like we do. Bunka: Bunka knives are general purpose knives tackling a wide range of common kitchen tasks. Sandra Ericson from Washington D.C, USA - 20007 on November 22, 2016: Jiro ono also use Japanese knife as he is a Japanese. Petty (ペティナイフ) – Japanese Utility Knife. $135.00. Sharp and easy maintenance. The japanese blacksmith Yu Kurosaki uses a hard carbon steel called aogami super. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese swords. Last items in stock. Sort of … Bunka knife with 165 mm long blade. The Santoku is the ideal universal knife for both the amateur and professional chef. Santoku Bōchō/Bunka Bōchō (文化包丁) KNIFE Cleaver is a general-purpose kitchen knife that originated in Japan. It is time to understand the true difference of the Santoku-vs-chef-knife. Open your eyes to the interesting information you have not known yet about these particular types of knives that will undoubtedly help you in choosing the right one for you. The word refers to the three cutting tasks which the knife performs well: slicing, dicing, and mincing. The Bunka. This knife is from the Itame series within the Murray Carter collection, characterized by burl G-10 handles with black G-10 bolsters. Carbon steel: Most Japanese knives will fall under this first category. An Example is Xinzuo I like their 440c Gyuto but their 440c Nakiri is not good (strange profile weird balance point for a Nakiri). The shape of the Santoku is in the in between a chef's knife (Gyuto) and a greeting knife (Nakiri). ¥16,980. Knivesandtools uses cookies and similar techniques to make sure we can help you even better. 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. Our knives are created for those that love knives likes we do. Like other western chef’s knives, Gyuto knives tend to have tall heels, a flatter profile towards the heels for chopping uses … Details View details . The blade of this knife is made of R2 steel, considered one of the best stainless steels in the market. Its gently curved bunka blade style makes the knife nimble and efficient, while the acute kiritsuke tip is especially fine and pointed. Their reverse tanto profile gives the knives a dexterous and delicate tip and a unique and eye-catching aesthetic. It’s particularly adept at making fine slices of smaller items such as herbs, garlic, celery, shallots, carrots, and the like. It maintains the same Hybrid profile as a Santoku, great for forwarding chopping and rocking on smaller things like herbs. Goko White #1 Kiritsuke 240mm. $150.00. A Bunka is a knife that is a cross between the Santoku, Nakiri, and the Chef’s knife or Gyuto. This expertly crafted, high performance bunka is a traditional Japanese kitchen knife. What follows is our simple guide on the most common knife types and their specific uses. Sakai Takayuki bunka 33-Layer Damascus Hammered WA 20 cm: Blade length: 19.9 cm; Blade height: 4.8 cm; Weight: 150 grams. Koi Knives offers Japanese Chef Knives with Australian wood handles. These knives are often used by fishermen to clean, fillet and quality test small or medium-sized fish. The blade of Nakiri or Usuba knife is as thin as a chef's knife. Specifications Knife 18cm Blade Length 180mm (7.08") Overall Length 332mm (13") Blade Height at Base 51mm Blade Thickness 2mm Weight 140g Steel Type: R2 Stainless Steel A santoku knife by definition is a cutting tool which can be used for three major cutting tasks, typically listed as mincing, dicing and slicing. The most commonly used types in the kitchen are the deba bocho (kitchen cleaver), the santoku hocho (all-purpose utility knife), and the nakiri bocho and usuba hocho. In essence the knife was marketed as simultaneously excitingly new (read Western) and reassuringly traditional. Huckberry works with a Master Japanese Blacksmith to produce the Bunka Knife. Harukaze AS Morado Kiritsuke 210mm. The bunka has a flatter edge profile more suited to push/pull cuts. They are made of a hardened steel, are sharpened on both sides, but maintain edges around 22-26 degrees. Bunkabocho means "cultural knife," except that it doesn't: in that period (Meiji-Taisho), bunka can mean "culture/al" but it can also mean modern, efficient, clever, chic, Western, etc. Japanese Santoku Bunka Knife - MIURA - Aogami Super Serie - Kurouchi - Carbon Aogami Super- Rosewood handle - Sizes: 16.5cm. Users who like the aesthetics of the kiritsuke might also consider a banno bunka, a smaller knife with a similar profile. $275.00. Still, personal preference dictates which knife to use. A Japanese kitchen knife is a type of a knife used for food preparation.These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. The bunka is a general purpose knife that can handle a wide range of kitchen duties. Each priorities chopping and mincing over slicing and would be sufficient for vegetables, but at the same time makes the knives less versatile. Sharp Edge Bunka Black Japanese Chef Knife. Japanese version of a paring or utility knife. While I like the Bunka there are other brands I like too but keep in mind that each knife style is different. This knife is designed to slice fruits and vegetables like tomatoes and cucumbers and section citrus like grapefruit and oranges. It shares the same width for better knuckle guidance and easier food transferring as the Nakiri. The Funayuki (舟行) is a traditional Japanese knife that is used by fisherman aboard their boats; indeed, Funayuki literally translates in to English as "going on boat". Comments. This bunka is a one-off custom level piece created with exotic materials and precision built to last lifetimes. Santoku means "three uses" and refers to the possibility of using this knife for meat, fish and vegetables. The same can be said about a bunka, santoku, or even a nakiri. An Usuba and a Nakiri are the same type of knife Kiritsuke knives are becoming much more commonplace and popular amongst culinary professionals and Chefs because, similar to a multi-purpose Santoku or Bunka knife, they have a very capable blade shape that can perform a wide variety of cutting tasks. Both of them are made for chopping vegetables with an up & down motion and no horizontal pulling or pushing. 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. New. At less than $40, the Victorinox is a great value knife. Stainless steel: Stainless steel is created much the same way as carbon steel, however chrome is added to the mix. We slightly changed the design to perform well outdoors, it fits perfectly in the hand. Alternatively, a Japanese variant of the traditional Santoku knife is the Bunka, also called the Bunka Bōchō. Sometimes also known as “bunka-bochou”, which literally means “culture knife”. Japanese Chef Knife｜Musashi 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. Harukaze AS Wa Kiritsuke 210mm. With these cookies we and third parties will be able to follow your behaviour on our website. Call us … Yu Kurosaki is part of the new gereration of blacksmith and he has already made quite a name for himself. Good for peeling and slicing fruit, smaller vegetables, and chopping herbs. Japanese santoku bunka knife - SAKAI TAKAYUKI - TAll BUNKA series - Kurouchi Shirogami 2 - Size:18cm. 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. Knife Types and Uses People that are new to Japanese knives and even some more experienced users often have questions about what makes Japanese different and how the various knife shapes can be used. The Uraku is the ultimate beginner knife: decent steel, good fit and finish, good construction, nice saya, well under $200. Knowledge is the key to the best use in the cutlery world. Santoku Knife FAQ Q: What is a santoku knife? 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