Many traditional Japanese kitchens prefer our Bunka knife over a Western chef’s knife - and you should too! It has a shorter length, thinner & lighter profile and is forged from harder steel.
The Bunka measures between 120mm to 240mm, features a wide blade, a straight cutting edge and a sharp k-tip point. These factors make it practical for ‘tap chopping,’ ‘push cutting,’ and swift up and down motions.
The above profile and construct make the Bunka knife very similar to the Santoku knife, and you can use it to easily chop, mince and dice meat, vegetables, and seafood with the ideal pinch grip. The knife’s tip gets under thick meat’s fat so that you can apply your delicious recipes.
Take your pick from our online store of Japanese Bunka knives featuring various sizes and lengths.