Bunka Knife Specs
- Blade Type: Double-bevel
- Blade Length: 12–18 cm
Looking for an all-purpose kitchen knife? Known for its pointed tip, the Bunka is a double-edged knife made to cut all kinds of meat, fish, and vegetables. Japanese cooks sometimes use the Bunka's flat end for peeling vegetables.
Carbon steel is mainly Aogami (Blue) steel #2, which has the best overall balance of performance and has the following features:
- Contains chromium and is resistant to rust.
- High hardness (HRC60) and good sharpness.
- Tough blade and resistant to spills.
- Not as hard as Aogami Super (HRC64) or #1 (HRC62), so it is relatively easy to sharpen.
Bunka vs. Santoku
With sharper tips, the Bunka has the advantage of being easier to pierce and slice finely. Bunka knives have straighter blades and more contact surfaces with the cutting board, which is helpful when cutting vegetables down vertically.
Bunka vs. Kiritsuke
Although they have similar shapes, the Bunka's blade is wider, so you can feel more secure when cutting relatively large ingredients such as vegetables.
Bunka Kurouchi 150 mm (5.9 in) Aogami (Blue) #2 Double-Bevel
- Bunka 165 mm (6.5 in) Aogami (Blue) #2 Damascus (33-Layer) Double-Bevel
From ¥17,100 - ¥17,700
From ¥11,300 - ¥12,000
From ¥11,900 - ¥12,600
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