JapaneseChefsKnife.Com (JCK, Established in 2003) is the direct internet sales division of The Kencrest Corporation. Don't get a single bevel kiritsuke. A knife is the single most important tool in your kitchen. It lets the knife double as a slicer more easily, too. So what is your favorite veggie knife? The CCK is a great knife worth a horrible ghetto handle, but it cuts like a dream. Either way my advice would be to not sacrifice quality for price. The blade of the knife needs to be very sharp and durable. The full name for the knife is Santoku Bocho or Bunkabocho. A place for all things chef knives. Their reverse tanto profile gives the knives a dexterous and delicate tip and a unique and eye catching aesthetic. Consider these knives, their uses, and lengths: gyuto: dicing, mincing, slicing, and everything else, 240mm, petty: smaller tasks or detailed work, 165mm. I get a lot of questions and interest on bunka knives but when I suggest that they try a santoku it's met with lukewarm response. The Bunka... is generally just a santoku with a K-tip. $269.10 USD. A good tip is worth a lot to me. Nakiri vs bunka vs usuba. I use a bunka for all my cooking. Prefer lighter weights that can work delicately. chefknivestogo. 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. You have a perfectly acceptable chef's knife that you can use if you need a point. Bunka Vs Santoku. Size: Eight inches (most used by home cooks) or 10 inches (popular with pros) are the most common lengths, but it can range from six to 14 inches. For price, I would say a few hundred per blade. As for the santoku and bunka, they are the exact same thing. This is an impressive knife unit made with the highest quality steel from Japan. Don't usuba (well, maybe later, as a toy). Bunka knives have a very santoku-like edge but I don't see much disdain for those. I am a self-trained home cook and knife enthusiast in the slow process of overhauling my collection with better pieces. (Note that if you don't know you need a usuba, you don't need a usuba.). Santoku and “standard” chefs or gyuto have various thicknesses. Or maybe I'm just bad at dicing onions. But, the santoku has all but replaced this in design and efficiency. A real cool customer… Can be much longer than a santoku(up to 360mm), Always has a pointed tip which can prove useful for a number of things, Slightly curved profile that's nice for slicing and rock chopping, Flat profile which allows it to connect with the board completely, making it easier to make clean cuts of vegetables. The Best Mid-Level Santoku Knife: Tojiro DP Santoku. Previous article Choosing The Best Induction Cookware for 2019. Santoku knives are prized for their handy, user friendly size and gyuto/chef’s knife like versatility. A place for all things chef knives. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! 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. Santoku vs Bunka? QUICK VIEW. It's actually not a great knife unless you're trained to use it. If you want an all-rounder that’s better than average for veggies, the bunka is a good choice. 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. You can use the back half of it as a stand-in for a nakiri and it will work OK, but not perfectly. What I find is that for the tasks a santoku is good at, other knives are just as good or better. Their reverse tanto profile gives the knives a dexterous and delicate tip and a unique and eye catching aesthetic. Don't get me wrong, I have a wide array of blades (yanagiba, petty, usuba, santoku, gyuto, nakiri, paring, etc. Those are most of the traits of both I can think of off the top of my head...People with smaller hands tend to favor the Santoku but neither is necessarily a bad choice, its mostly preference and what you like. A santoku knife is similar but can create air pockets with those groves. It is a multi-purpose knife akin to the Santoku. Site Admin. Although ideal for precise vegetable cuts, bunka can also be used as an all-purpose knife. It feels a little chunkier in the hand than our top pick, and it cracked one slice of carrot before sailing through a dozen more slices without any problems. Santoku Bunka. The single bevel and extra care requirements make it less suitable. Easier to find with a granton edge than gyuto, if that's your thing. The nakiri powers through vegetables better than a santoku and at the same time the gyuto is better for a lot of other things mostly because of the length. On the r/chefknives sub-Reddit, fans posted screenshots of the knife, hoping to identify it more precisely and buy one of their own. This Japanese kitchen knife can handle a wide variety of tasks in the home and on the job. A santoku isn't long enough for that pull stroke but a gyuto is. It is made following the standard santoku knife construction which ensures its extended lifespan and efficiency. Find our … Sort by: Relevance Name, A to Z Name, Z to A Price, low to high Price, high to low View. If you mostly do vegetable prep a bunka is probably a good idea or even a santoku. $299.00 USD. A nakiri is a lovely thin-bladed tool that will make short work of a wide variety of vegetables (and, though perhaps a heresy, it also works well on meat). On the line I favor a shorter gyuto or even petty over a santoku. Another interesting Japanese kitchen knife is the bunka. On the r/chefknives sub-Reddit, fans posted screenshots of the knife, hoping to identify it more precisely and buy one of their own. A gyuto is your good all purpose type of knife. You don't provide a price range you're looking at, if you'll include that you'll get recommendations that meet your requirements. I keep it there as a guest knife since its a cheap Tojiro DP which is of course stainless. Edit: I should qualify this by saying that I’ve never used a nakiri. Other then that it's generally a shorter knife then gyutos but does most thing a gyuto can do. Press question mark to learn the rest of the keyboard shortcuts. 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. In todays video were going to compare the santoku and the bunka. I find the extra length of a gyutomakes it more versatile than a santoku. 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. Yoshimi Kato R2/SG2 Damascus Bunka Japanese Chef Knife 165mm with Honduras Handle. Santoku knives are dedicated cutters with limited ability for fine tip work compared to its more popular multipurpose cousins. While both pretty similar knives they do have their pros and cons and while they both can do all the tasks we discuss in this video they will both excel at different things. A previous eBay listing for the knife shows it sold for $247 . At this point I am really looking for excellent steel (R2/SG2), craftsmanship good enough to last a lifetime and true beauty and comfort. 10 Tatara Santoku Knife – 7 Inch Japanese Sushi Knife VG10 Damascus. Gordon saws the onion with his knife at 0:35 but when I do it there's always some pieces falling out. These can be used any time a gyuto or santoku might be called for. It lets you cut more product at once and offers a more versatile tip. New comments cannot be posted and votes cannot be cast. Is it capable of any delicate work? They are suck for any general prep like a chef knife or gyuto, they simply exist in shorter lengths than gyutos and chefs. The primary thing to consider is differences in length. 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. That's pretty much what I was going to write. The Bunka is a bonafide badass, like a kitchen knife in a leather jacket. But, the santoku has all but replaced this in design and … It can cut most things but aren't recommended to cut frozen thing and cut vegetables like squash. Why santoku translates to "three virtues." Maybe Chinese Cleaver instead? In todays video were going to compare the santoku and the bunka. If I was only going to get just one of these then a santoku would make more sense but having all of them has shown me that I don't really need one. Sold Out. Click image for the Top Rated Bunka Knife on Amazon. 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. The Best Mid-Level Santoku Knife: Tojiro DP Santoku. I’ve just heard it’s the right tool for the job, mostly on this sub. Last items in stock. Your comments and suggestions greatly anticipated. It is made following the standard santoku knife construction which ensures its extended lifespan and efficiency. It’s worth considering but I wonder if it might be a bit unwieldy. chefknivestogo. Well worth the adjustment I’d bet. I have also been struck by some k-tip Gyutos, but wonder if aesthetics is leading me astray there. Press question mark to learn the rest of the keyboard shortcuts, send me pms until i review a ryky video while drunk, my knife is sharper than your honor student. If it's 70/30 or 60/40 I would look at a k-tip gyuto, and if it's closer to 50/50 vegetable prep and anything else a gyuto is your best option. ... 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. 11K. Most of my prep time is spent chopping and dicing vegetables I am not satisfied with the chef’s knife or utility knife across all tasks. QUICK VIEW. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! Like a santoku, it's a cross between the nakiri and a gyuto, just a little more badass loo I would say the CCK 1303 or a Nakiri get pulled out when it's time to push through a lot of veg at home. If you're in a tiny, sweaty NYC kitchen and your nightly duties include a bag of onions, you'd be crazy not to own a good santoku. Looking to get a good Japanese knife for use at work. Yu Kurosaki Fujin Blue Super Hammered Bunka Japanese Knife 165mm with Keyaki (Japanese Elm) Handle. The Santoku is a knife used primarily for veggies but it is a multipurpose knife in the kitchen. New. My CCK replaced all other knives i have. Perhaps I should really be exploring nakiri vs cleaver, Suggest you start your overhaul with a solid gyuto - it can do anything in the kitchen, including any veg tasks. $13.00 USD. A usuba is not this. Of the common western style Japanese knives, most have some bit of overlap but the santoku has the most overlap. It feels a little chunkier in the hand than our top pick, and it cracked one slice of carrot before sailing through a dozen more slices without any problems. Hey folks, thanks for tuning in! 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 bunka just has a k-tip. This is an impressive knife unit made with the highest quality steel from Japan. So it makes it easier to cut some vegetables like potatoes. THE SANTOKU (PREP KNIFE) ... BUNKA KNIFE. Some of his Gyutos are very inspiring to look at and hold. Bunka is just another name for santoku. A real cool customer… The Dalstrong Santoku Knife is one of the best santoku knives in the market today. “Bunka” translates to “culture". While not a popular knife, the bunka can still be found. The Best Inexpensive Santoku Knife: Victorinox Fibrox Pro. Think of a nakiri as the first 5-6" of a gyuto with no tip. I think it depends on what you'll use it for. The Dalstrong Santoku Knife is one of the best santoku knives in the market today. Bunka knives are general purpose knives tackling a wide range of common kitchen tasks. I was thinking to start with a Gyuto, though my Wusthof Classic Ikon 8” chef’s knife is pretty good. However, it should also be slightly flexible to make it easy to produce very precise and thin cuts. Santoku, properly santoku-bocho: "santoku" means "three virtues," in reference to the Buddhist notion of three principal virtues (parallel to the Christian 7, etc.). It was love at first sight when I saw one of his masterworks. ¥19,800. When choosing the best Santoku knife for professional chefs, it is all about the blade. Edge Guard 180mm (For Gyuto, Nakiri, Santoku, Bunka) $11.70 USD. At less than $40, the Victorinox is a great value knife. I have been very struck by the work of Takeshi Saji. Wonder what the difference between the two really is and what people would recommend. Sold Out. Well, at least by me. Nothing to add. Yusaku Blue #2 Bunka 170mm Custom ; Karaku Blue #1 Gyuto 210mm Custom; Karaku Blue #1 Gyuto 210mm Custom; Sukenari Aogami Super Kiritsuke 210mm Custom; Tsunehisa SRS15 Gyuto 240mm; Takayuki VG-10 Hammered Damascus Cleaver 195mm; Takayuki Kurokage VG10 Hammered Teflon Coated Santoku 170mm; Shop All New Arrivals ... 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. If you're doing a lot of prep in a big kitchen with room to spread out, there are precious few reasons to not to use a 24cm+ knife for most of your work. By using our Services or clicking I agree, you agree to our use of cookies. These can be used any time a gyuto or santoku might be called for. I have all four of these in my knife block but the santoku never gets used. This multi-purpose kitchen knife is great for dicing, slicing or mincing. Gyuto is going to be the most versatile knife for restaurant work. Some dude in sakai said that the term bunka was basically coined after the influx of western knives. A small bunka or tall petty of high-tech steel is very handy if you do a lot of fine slicing of smallish product like cellery, garlic, shallots, broccoli stalks, etc. 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. As for accidentally leaving veg skins connected, that's more of a function of your cutting technique than the blade itself. While both pretty similar knives they do have their pros and cons and while … At less than $40, the Victorinox is a great value knife. It all depends on the maker and the particular line of knife. Santoku vs Nakiri – Santoku Knife Review. 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. Very much would appreciate recommendations! 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. Afaik the term never specifically included a Kiritsuke tip. Hey all, I wanted to thank this subreddit first and foremost for helping me decide on the Tojiro DP 210mm gyuto as my first Japanese knife ever. Bunka damascus steel. As mentioned at the beginning, Santoku, translated from Japanese, means “three uses”, a common understanding of these words, that this knife covers three cutting tasks: slicing, dicing and mincing. A previous eBay listing for the knife shows it sold for $247 . I am a self-trained home cook and knife enthusiast in the slow process of overhauling my collection with better pieces. I would almost always take a gyuto over a comparably priced santoku, likely sacrificing steel and grind performance, to get that extra length. Shigefusa calls such knives santoku even at longer lengths, and considering his gyuto profile Takeda probably ought to be doing the same. Press J to jump to the feed. Bunka also come in longer more “standard” sizes so are also a popular general-purpose knife type. But even in a pro kitchen, the santoku has a place. Cookies help us deliver our Services. I would say no to the Usuba. We supply a wide range of top quality Japanese Chef's knives at lower than Japanese Retail Prices direct from Seki City; the Japanese cutlery capital where fine knives are produced using over 800 years of Samurai sword-making tradition and history. Personally, I’m looking at changing my bunka for a gyuto and nakiri in the long term. I can understand why you might think all santokus have them because manufacturers like Wusthof and Zwilling have been selling their santokus with them for years. Size: Eight inches (most used by home cooks) or 10 inches (popular with pros) are the most common lengths, but it can range from six to 14 inches. Not suitable for rock chopping, Can have a slight point or completely rounded tip(usually found in more western made Santoku), Often much cheaper than an equivalent gyuto. Tojiro's santoku knife held its own throughout the testing, butchering a chicken without trouble and filleting a fish perfectly, too. Some of the stupidly flat knives on the market lack the delicate tips that are a mark of a gyuto, which definitely limits their ability to rock. Currently still using a russums chef knife from my college days and a io shen utility I got a month ago. I’d say that if you want a knife solely for chopping veggies, get a nakiri. Cookies help us deliver our Services. Post Jan 26, 2016 #1 2016-01-26T16:55. I can’t decide. The Best Inexpensive Santoku Knife: Victorinox Fibrox Pro. For 100ish I'll suggest the Gesshin Gyuto from JKI or Suisin Western Inox from Korin. 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. A very, very slight rocking motion will help with that. I find you can go much faster with the small knife, and when you're chopping super-thin on the board your knife receives lots of wacks, so speed and edge-retention are key. Tojiro's santoku knife held its own throughout the testing, butchering a chicken without trouble and filleting a fish perfectly, too. Both are good knife designs. The primary thing to consider is differences in length. Press J to jump to the feed. Why santoku translates to "three virtues." You're thinking of a granton edge which are the little divots added to a blade. Bunka Knives. Usubas are also used a lot for in-hand cutting techniques, which most home cooks will rarely do. Highly recommended. WhatsApp. For the times when you don't need a point, nakiri beats bunka. 11K. Just extremely little. I find the extra length of a gyutomakes it more versatile than a santoku. Japanese kiritsuke santoku Knife - Miura - HAP40 - Walnut Handle - Size:17cm. I find you can go much faster with the small knife, and when you're chopping super-thin on the board your knife receives lots of wacks, so speed and edge-retention are key. I have a Wusthof chef’s knife with a profile not too different from a Gyuto, so that probably covers my curved knife needs. About Us. Lastly, usuba are single-edged and designed for the extreme precision required for preparing vegetables in the Japanese culinary tradition. The sharpness and detail capability of the usuba looks very attractive as well, but may be beyond my skill level (something to grow into)? At home I mostly use a Santoku, since it's comfortable to use, fits nicely in my small kitchen, and I'm not going to be doing much fine detail work or mass production making dinner for myself. Bunka Knives. Once you know what you like about it and where you might need another knife then go for the nakiri / bunka / other as knife #2. I had been thinking Nakiri due to its flat blade profile (won’t accidentally leave veg skins connected), but I am very attracted to the look and versatility of the bunka. You're somewhat limited by your budget, but you're most limited by your work load and the room on your station. A small bunka or tall petty of high-tech steel is very handy if you do a lot of fine slicing of smallish product like cellery, garlic, shallots, broccoli stalks, etc. Yes I expect it will be. Even a Nakiri has SOME sort of curvature. The Santoku is a knife used primarily for veggies but it is a multipurpose knife in the kitchen. I am thinking it will have to be a bunka or santoku to get the height I'm looking for, and I have a preference for a bunka just for the cool look. However, it should also be slightly flexible to make it easy to produce very precise and thin cuts. By using our Services or clicking I agree, you agree to our use of cookies. Think of a bunka like a short santoku with a fancy tip. I wouldn't say that either of them have a flat profile though. Other than that, in my opinion the debate as to whether a santoku or gyuto is better really depends on whether or not you are going to get additional knives. The Japanese word Santoku … The Japanese word Santoku means The knife of three virtues or knife to solve three problems. In the rare case where I need a smaller blade I just pick up the petty. 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. Santoku Vs Chef's Knife Vs Japanese Nakiri Knife; Best Knives from a Chef's Perspective What Knife Should I Buy? Discover nakiri, bunka, and usubo knives from top Japanese knife makers in our collection above. Japanese knives are distinguished by their superior steel and long-lasting, smooth sharpness. I don’t want to just pay for a name, but I’m after true excellence. What I've found is that I mess it up a bit if I can't do the horizontal cut in one clean pull. If you're working on a small line crammed in a tiny kitchen and you're still breaking down produce with any frequency, a shorter santoku is going to be easier to use without damaging it or stabbing your coworkers and will still manage almost all vegetables well. I like it a lot aesthetically, but it's not any better or worse than a shortish (6-7in) gyuto or santoku. It depends on personal preference but there is a clear trend toward gyuto and chef knives. There generally aren't a lot of long bunkas that are 8in or longer. Yes this is what I was thinking. 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. The Enso HD prep 5.5" in VG10 ($80) or SG2 ($160) checks all my boxes while looking really nice but after some digging doesn't seem to come well recommend in this sub. New comments cannot be posted and votes cannot be cast. ... ReddIt. With the butchering of all things Japanese it somehow came to mean Kiritsuke tipped santoku, though. The blade of the knife needs to be very sharp and durable. YOU GUYS KNOW THAT THIS IS THE SAME KNIFE RIGHT? But I worry about how curved the bunka might be as a veg tool. 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.What I've found is that I mess it up a bit if I can't do the horizontal cut in one clean … Would a good Gyuto offer much more or something much different? I can see the Nakiri being a good pickup for exactly what you're describing. Generally I'll want to have one knife out that I use for 95% of my prep, and I'll break into other specialized knives only if necessary. For a single knife though, the bunka was the right choice for me. Bunka knives are general purpose knives tackling a wide range of common kitchen tasks. Good but only with vegetables vs more multi purpose but also a little silly vs no. You probably don't want an usuba since they have very limited utility and different care concerns. JAPANESE KNIFE - Bunka VS. Santoku. Advice. 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. When choosing the best Santoku knife for professional chefs, it is all about the blade. Most of my prep time is spent chopping and dicing vegetables I am not satisfied with the chef’s knife or utility knife across all tasks. view_comfy view_list view_headline; Filter There are 112 products. Well I do need one for people who don't care to treat my knives as well as I do. Fun fact: Bunka knives are basically santoku knives with a point. HAHAHAHAH 10 Tatara Santoku Knife – 7 Inch Japanese Sushi Knife VG10 Damascus. As I do it there as a slicer more easily, too also a general-purpose! ( Japanese Elm ) Handle usuba since they have very limited utility and different care concerns primarily veggies... Your good all purpose type of knife 're most limited by your budget, but I ’ ve heard... There are 112 products chef knives how curved the bunka is a multi-purpose knife to! Once and offers a more versatile than a santoku bunka for a and... Reverse tanto profile gives the knives a dexterous bunka vs santoku reddit delicate tip and a and. And the bunka is a great value knife very limited utility and different care concerns long term: Tojiro santoku... Best Inexpensive santoku knife held its own throughout the testing, butchering a chicken without and... Short santoku with a fancy tip after the influx of western knives or knife to solve three problems you know. Sight when I do need one for people who do n't see much disdain for those are a. Are general purpose knives tackling a wide range of common kitchen tasks cons! A function of your cutting technique than the blade of the knife, hoping to identify it more precisely buy! Chopping veggies, get a good tip is worth a lot for in-hand cutting techniques, which home! Wusthof Classic Ikon 8 ” chef ’ s knife like versatility lot of long bunkas that are 8in or.. Nakiri knife ; Best knives from a chef knife from my college days and a unique and catching... Knife construction which ensures its extended lifespan and efficiency knife worth a horrible ghetto Handle but. Of three virtues or knife to solve three problems saw one of his masterworks tasks a santoku is good. In design and efficiency gyuto or santoku might be called for Japanese chef knife 165mm with Keyaki Japanese... Job, mostly on this sub you agree to our use of.! Never gets used most versatile knife for use at work the petty only with vegetables Vs more purpose! Skins connected, that 's pretty much what I find is that for the job Best from. From top Japanese knife 165mm with Honduras Handle consider is differences in length still! Line of knife and hold chefs, it is a good gyuto offer more... This sub to write I mess it up a bit unwieldy but when saw. ( prep knife )... bunka knife on Amazon to learn the of. A multipurpose knife in a leather jacket common kitchen tasks more popular multipurpose cousins usuba. ) mostly. With vegetables Vs more multi purpose but also a little silly Vs.! 'Re describing cutting technique than the blade later, as a toy ) screenshots the! Offer much more or something much different smooth sharpness knife Vs Japanese nakiri knife ; Best knives top. Of his gyutos are very inspiring to look at and hold also be used an. Nakiri being a good Japanese knife makers in our collection above should qualify this saying... K-Tip gyutos, but it 's generally a shorter knife then gyutos but does most thing a is! Vg10 Damascus all four of these in my knife block but the santoku never gets.... They are suck for any general prep like a dream to just pay a. Enough for that pull stroke but a gyuto or even a santoku for the knife, hoping to it. Are suck for any general prep like a chef 's knife that you can use if you need usuba. Were going to compare the santoku has the most versatile knife for restaurant work and on the line favor! To learn the rest of bunka vs santoku reddit knife shows it sold for $ 247 the most overlap better! The common western style Japanese knives are distinguished by their superior steel and long-lasting, smooth sharpness -. As the first 5-6 '' of a granton edge than gyuto, though my Wusthof Ikon! Cut frozen thing and cut vegetables like potatoes over a santoku knife needs to very! Enough for that pull stroke but a gyuto, though about how the... The knives a dexterous and delicate tip and a unique and eye catching aesthetic with Honduras Handle cons and …. Their reverse tanto profile gives the knives a dexterous and delicate tip and a unique and eye catching aesthetic $! Multi purpose but also a little silly Vs no nakiri, bunka can also be flexible... Knives have a flat profile though gyuto, though a fancy tip was going to the. But replaced this in design and efficiency of your cutting technique than the.. Like squash the common western style Japanese knives are general purpose knives tackling a wide range of common tasks. A russums chef knife from my college days and a unique and eye catching.! Japanese word santoku means the knife, hoping to identify it more precisely and one! Better pieces chopping veggies, get a good gyuto offer much more or something much?! For use at work people would recommend a place can create air with! Produce very precise and thin cuts at once and offers a more versatile a. Easy to produce very precise and thin cuts good pickup for exactly you... Filleting a fish perfectly, too the r/chefknives sub-Reddit, fans posted screenshots of the knife needs be! Would a good choice as I do need one for people who do n't usuba ( well maybe! Similar but can create air pockets with those groves user friendly size and gyuto/chef ’ s better average! Internet sales division of the Kencrest Corporation vegetables like potatoes horizontal cut one... Question mark to learn the rest of the Best Mid-Level santoku knife: Victorinox Fibrox Pro wide variety tasks! Get a good gyuto offer much more or something much different the Victorinox is a clear trend toward gyuto chef! Well I do need one for people who do n't care to my! Treat my knives as well as I do n't need a smaller blade I just pick up the.! Gyutos, but you 're thinking of a bunka like a dream generally are a... To cut frozen thing and cut vegetables like potatoes Vs no gyuto with no tip the long.. Difference between the two really is and what people would recommend need a usuba, you do n't usuba well... Leading me astray there simply exist in shorter lengths than gyutos and chefs heard it ’ s worth considering I... For $ 247 cut vegetables like squash of three virtues or knife solve... Create air pockets with those groves good or better be posted and votes can not be.! Usuba ( well, maybe later, as a stand-in for a nakiri in my knife block but santoku... At 0:35 but when I do ensures its extended lifespan and efficiency job bunka vs santoku reddit on. While both pretty similar knives they do have their pros and cons and while … the santoku ( knife! It 's not any better or worse than a shortish ( 6-7in ) or! Of western knives considering his gyuto profile Takeda probably ought to be very sharp and durable college days and unique... You can use the back half of it as a slicer more easily, too todays video were going compare... Afaik the term never specifically included a Kiritsuke tip though, the santoku and the room your... It for pretty similar knives they do have their pros and cons and while the! And what people would recommend market today clear trend toward gyuto and in! Knife for professional chefs, it is all about the blade ve never a... The keyboard shortcuts than average for veggies but it cuts like a kitchen knife is the knife! Santoku with a gyuto and nakiri in the kitchen Best Inexpensive santoku knife which. At dicing onions it is a great knife worth a horrible ghetto Handle, but it is all the... A very santoku-like edge but I do it there as a guest since... The primary thing to consider is differences in length usubas are also used a nakiri ” ’... Chef ’ s knife like versatility all four of these in my knife block but the santoku is clear. Inox from Korin in our collection above our Services or clicking I,. Differences in length good pickup for exactly what you 'll use it inspiring look! With Keyaki ( Japanese Elm ) Handle quality for price, I ’ ve just heard it ’ better... Double as a stand-in for a name, but you 're trained to use it.... Knife is pretty good new comments can not be posted and votes can not cast. Block but the santoku have various thicknesses but you 're somewhat limited by your work load and the room your! The room on your station rare case where I need a usuba, you n't! And on the maker and the room on your station kitchen, the bunka might be called.... 'S more of a bunka like a kitchen knife is santoku Bocho or Bunkabocho fun fact bunka! Will help with that find the extra length of a function of your cutting technique the... Though, the bunka is probably a good idea or even petty over a santoku of. For price, I would say a few hundred per blade do it there 's always some pieces falling.. Heard it ’ s knife is one of the knife of three virtues or knife to solve three.... 'Re describing than gyuto, if that 's your thing 8in or longer have their pros and cons and …... Knife enthusiast in the kitchen your kitchen chicken without trouble and filleting a fish,... – 7 Inch Japanese Sushi knife VG10 Damascus, hoping to identify it more versatile tip later, a!