Settings. Originally made by Takefu Special Steel Company in Japan. 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. There are two basic categories of Japanese knives - honyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. The sharp ‘reverse tanto’ tip also makes the Bunka an ideal tool to perform delicate precision work such as brunoisea mixture of finely diced vegetables fried in butter and used to flavour soups and sauces.... More cuts and scoring vegetables, or to get under the fat and sinew of meat when performing light butchering work. The Bunka is a versatile general-purpose Japanese knife and a common variation of the widely popular Santoku knife. Sandra Ericson from Washington D.C, USA - 20007 on November 22, 2016: Jiro ono also use Japanese knife as he is a Japanese. It shares the same width for better knuckle guidance and easier food transferring as the Nakiri. Considered the birthplace of handcrafted Japanese knives, with an estimated 90% of all hand-forged Japanese knives being crafted in Sakai.... Osaka is a designated city in the Kansai region of Honshu in Japan. The Bunka Knife comes with its very own sharpening kit, and Chef Timmy has taken to Huckberry to teach users exactly how to use it and take care of the Japanese utensil. Enter full screen. “Bunka” translates to “culture". After forging, hammering and shaping, the carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. Named for the white paper put on the steel at Hitachi factory. Popular stainless steelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. http://marcusburic.com In this video, Chef Marcus Buric shows us the proper way to use a chef's knife. Unless it is a Honyaki knife, the Hagane is supported by an outer layer of Jigane.... More) forms the core and cutting edge, while the soft iron (jiganeJapanese term for soft iron that is clad over Hagane, the hard steel core. The heel of the knife is usually used for chopping tougher ingredients.... show you step-by-step how to sharpen your Bunka knife, Enso HD Hammered Damascus 8-inch Kiritsuke Knife, Enso HD 5.5" Prep Knife - Made in Japan - VG10 Hammered Damascus Stainless Steel Utility Knife. In expensive san mai blades, lamination is added to resist corrosion. The Bunka typically shares the same features as a Santoku knife, such as a predominantly straight cutting edge and a wide blade. Bunka knife handles can be categorized into two categories: the traditional Japanese ‘Wa-Handle’, or a Western-style handle. Popular high-carbon steel options include White Steel (shirogamiJapanese term for a type of Japanese high-carbon steel (Hagane) manufactured by Hitachi Metals Ltd. Graded at White Steel #1, White Steel #2, and White Steel #3. The Miki City is also famous for its knifemaking traditions. The name Kasumi refers to the hazy (or misty) appearance of the soft iron in contrast with the glossy carbon steel.... More (“mist”) knives are made by joining together a piece of soft iron (jiganeJapanese term for soft iron that is clad over Hagane, the hard steel core. You can view it here at: https://www.chefknivestogo.com/dasastkn.html Nakiri Bocho (Photo courtesy by pgbasin from Flickr.com), Osaka-Style Nakiri Bocho (Photo courtesy by geoffrey_haberman from Flickr.com). Different Sizes of Kasumi Knives (Photo courtesy by sro1234 from Flickr.com). SG2 Bunka Matte 165mm (6.5") is very much related to Bunka Black Damascus, the other knife we designed together with the smithery Suncraft from Seki city in Japan. HonyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. The Bunka is also suggested for those who find the Gyuto knife too large or unwieldy as the Bunka is shorter and lighter, making it much easier to handle. The pointed tip of a Bunka makes it superior at doing intricate precision work such as brunoisea mixture of finely diced vegetables fried in butter and used to flavour soups and sauces.... More cuts or scoring vegetables, and is also great at getting under the fat and sinew of meat when performing light butchering work. They’re used for everything from the tough work of hacking up a chicken to more delicate tasks such as mincing herbs, and everything in between. Contains 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, and 1.5% cobalt.... More hammered damascus steel, and are sure to catch the attention of everybody who steps into your kitchen. Bunka The Bunka knife is also suitable for a number of functions in the kitchen, but it is more suitable for finely slicing shallots, herbs, celery, etc. While some prefer the ergonomic grip of a D-shaped or octagonal handle, the choice of the handle comes down to personal preference. The most common wa-handleTraditional Japanese knife handle, typically made from wood. Which steel should I choose for my Bunka knife? The total area of the city was 230.70 square kilometres (89.07 sq mi). used for boning poultry. There are lots of detailed videos on YouTube that show you step-by-step how to sharpen your Bunka knife. Do you know that Japanese eat a poisonous blowfish? The kumagoro nakiri has dimples on its hammer-finished blade that help when cutting vegetables and fruits (like tomatoes and onions) that stick. This 7" Bunka Chef Knife is Forge to Table's most unique knife. Uses? Most commonly categorised into D-shape, oval, or octagonal handles. With Japanese VG-10Also called V Gold 10. The Mini Bunka is perfect for chopping small fruit and veg. Meant for home use, it can be used for meat, fish or vegetable. Bunka Black Damascus is forged by Japanese knifemaker Suncraft in the famous knife city Seki in Gifu prefecture. The biggest differentiator, however, and, frankly, the reason why you should want this Bunka Knife, is the material […] He writes about life in the mountains, dogs, plants, and cooking. Edge Guard 180mm (For Gyuto, Nakiri, Santoku, Bunka… Bunka Black Damascus is a multi-purpose knife, suitable for cutting veggies, meat and fish. The name derives from its traditional use of making cultural cuisine in Japanese homes. Japan has a knife used for many dishes. Bunka knives are general purpose knives tackling a wide range of common kitchen tasks. Be it Serrated, Bunka, Deba, Nakiri, Sujihiki & Gyuto, we make them all. Dakketsu. Historically famous as the center of swordsmithing for samurais since the 13th century. I like that knife, and yea I guess I was only thinking of a 165 bunka to try something different, mostly asked here to see if it was a bad idea Anyways I was going to go with this but I found out that kikuichi sell their b-stock knives on their site for half the price. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More (“true-forged”) knives are manually forged by hand following traditional Japanese blacksmithing techniques, and are created entirely out of one single material: high-carbon steel (haganeJapanese term for the hard high-carbon steel core that forms the cutting edge of the blade. Bunka Bocho. Most commonly categorised into D-shape, oval, or octagonal handles. Most commonly categorised into D-shape, oval, or octagonal handles. Now regarded as one of the prominent centers of modern Japanese kitchen cutlery manufacturing, including knives.... Echizen is a city located in Fukui Prefecture, Japan. Ikasaki. Contains 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, and 1.5% cobalt.... More core at under $60. The handle of your Bunka knife will determine how comfortable it feels to use in your hand. These can be used any time a gyuto or santoku might be called for. I use it for almost everything. The … Handmade by Japanese knife maker Suncraft in the famous knife city Seki, the Bunka Chef Knife is beloved by folks around the world for its robust versatility that easily takes on pretty much any cutting job in the kitchen. Their reverse tanto profile gives the knives a dexterous and delicate tip and a unique and eye catching aesthetic. Also called Hocho.... More. $29.00 USD. (link coming soon). In relation to kasumiJapanese term for "mist". Combining the flat blade of Nakiri and Santoku knives for chopping and the K-tip of the Kiritsuke Gyuto for detailed cuts, our 7” Bunka Chef Knife is an all-around knife for the professional Chef or at-home cook wanting to upgrade their knife and skill. Combining the flat blade of Nakiri and Santoku knives for chopping and the K-tip of the Kiritsuke Gyuto for detailed cuts, our 7” Bunka Chef Knife is an all-around knife for the professional Chef or at-home cook wanting to upgrade their knife and skill. Better than American kitchen nife. as well as scooping them. Meant for home use, it can be used for meat, fish or vegetable. Bunka knives should be sharpened with water whetstones, and always hand washed and dried after use to prevent rusting and corrosion. Setting your own spending limit will help narrow down your hunt for the best value Bunka knife. Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... More options include VG-10Also called V Gold 10. Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... More at its core, it’s great value for a knife that will hold its edge well. 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. It is the capital city of Osaka Prefecture and the largest component of the Keihanshin Metropolitan Area, the second largest metropolitan area in Japan and among the largest in the world with more than 20 million inhabitants.... More), SekiA small town in Gifu Prefecture, Japan. The City of Sakai was the manufacturing capital of samurai sword since the 13th century; but later shifted to crafting traditional Japanese cutlery. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More knives. As of 1 July 2018, the city had an estimated population of 83,078 in 20.341 households and the population density of 360 persons per km². I have enjoyed the videos of the production of Japanese knives. Great article. The Bunka, along with the Gyuto and the Santoku, is often recommended as a stylish alternative to the classic western chef’s knife. Perhaps the easiest to use and most commonly found in a home kitchen is a nakiri. It is a small knife with a thin blade. ... An old industrial town south of Osaka city, in Osaka Prefecture, Japan. another name for santoku. Japan is well-known for its samurai sword, so it's no wonder it is also home to a wide variety of excellent kitchen knives. As of 1 July 2018, the city had an estimated population of 83,078 in 20.341 households and the population density of 360 persons per km². The Bunka is relatively shorter than a standard western chef’s knife, with most blade lengths ranging between 120-180mm in length — about the length of an average female adult’s hand. Now regarded as one of the prominent centers of modern Japanese kitchen cutlery manufacturing, including knives.... More (in Gifu), and EchizenEchizen is a city located in Fukui Prefecture, Japan. This is not quite as crazy as it sounds because these car parts are made with some rather good high carbon steels. The Bunka knife is a definite eye-catcher and a stylistic and functional choice if you’re in the market for a smaller general-purpose knife. Historically famous as the center of swordsmithing for samurais since the 13th century. Originally made by Takefu Special Steel Company in Japan. Originally made by Takefu Special Steel Company in Japan. Ambidextrous. Commonly ground at angles between 15 to 30 degrees, and typically not as sharp as Single Bevel knives. 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