Bunka 文化 All-purpose Knife 80-180mm
A bunka is a santoku with an angled tip. You get the same tall blade for push cuts, plus a sharp point for scoring, trimming and fine work. Ours run from 80 to 180mm.
About Bunka
Most of our bunkas are Blue Steel #2 with a kurouchi finish. Blue Steel #2 is carbon steel, so wash and dry it after every use. Ginsan bunkas are the stainless option for easier care.
Handles come in stabilized wood, ebony, teak and buffalo horn. Every knife is made in Japan.
All-purpose like a santoku, with a sharper tip.
Angled k-tip for detail work; flat edge for push cuts.
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Most versatile; ideal for someone buying their first Japanese knife. Western-inspired double bevel; curved belly for rocking cuts
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165-180mm
Built for vegetables; flat edge keeps full board contact for clean push cuts. Rectangular blade, no tip, thin and light.
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Makes clean, smooth, restaurant-quality protein slices. Long, narrow blade reduces friction.
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Strong enough for bones; essential for whole-fish preparation. Thick spine, heavy weight, single bevel.
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