New. The CCK is a great knife worth a horrible ghetto handle, but it cuts like a dream. If you want an all-rounder that’s better than average for veggies, the bunka is a good choice. 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 just another name for santoku. Highly recommended. I like it a lot aesthetically, but it's not any better or worse than a shortish (6-7in) gyuto or santoku. Nothing to add. Don't get me wrong, I have a wide array of blades (yanagiba, petty, usuba, santoku, gyuto, nakiri, paring, etc. 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. When choosing the best Santoku knife for professional chefs, it is all about the blade. There generally aren't a lot of long bunkas that are 8in or longer. I am a self-trained home cook and knife enthusiast in the slow process of overhauling my collection with better pieces. Santoku Bunka. ... 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. You have a perfectly acceptable chef's knife that you can use if you need a point. 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. Santoku vs Bunka? For the times when you don't need a point, nakiri beats bunka. Don't usuba (well, maybe later, as a toy). 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. HAHAHAHAH This is an impressive knife unit made with the highest quality steel from Japan. chefknivestogo. JapaneseChefsKnife.Com (JCK, Established in 2003) is the direct internet sales division of The Kencrest Corporation. But, the santoku has all but replaced this in design and … WhatsApp. The Best Inexpensive Santoku Knife: Victorinox Fibrox Pro. Bunka knives have a very santoku-like edge but I don't see much disdain for those. About Us. Edge Guard 180mm (For Gyuto, Nakiri, Santoku, Bunka) $11.70 USD. You're thinking of a granton edge which are the little divots added to a blade. 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. Well I do need one for people who don't care to treat my knives as well as I do. I have also been struck by some k-tip Gyutos, but wonder if aesthetics is leading me astray there. Cookies help us deliver our Services. I wouldn't say that either of them have a flat profile though. Yes I expect it will be. 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. In todays video were going to compare the santoku and the bunka. Lastly, usuba are single-edged and designed for the extreme precision required for preparing vegetables in the Japanese culinary tradition. Other then that it's generally a shorter knife then gyutos but does most thing a gyuto can do. In todays video were going to compare the santoku and the bunka. For price, I would say a few hundred per blade. 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. 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. 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