JAPANESE KNIFE - Bunka VS. Santoku

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Hey folks, thanks for tuning in! In todays video were going to compare the santoku and the bunka. 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.

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Your discussion of the intricate tip work was with in favour of the Bunka but the knife in the video was the Santoku.

timgray

I have both a santoku and a bunka. When my gyuto, or my kiritsuke gyuto are too chunky of an option, I reach for my bunka. It's really rare for me to use the santoku. I find the bunka far more versatile. Even my wife who unlike me, isn't a trained cook reaches for the bunka as her first option. The santoku is kind of relegated to slicing mushrooms and green onions/scallions. The K-tip on the bunka, adds so much to the knife's functionality. For a professional cook/chef working in a small space, a quality bunka is an indispensable tool.

AndyinMokum

Hi Gage. Thanks for your hard work again. Ibdont want to sound like a byatch but you deserve a dedicated or upgraded mic. When listening on a mobile device its really bad, yet you've done a great job and spent a lot of time on it. Like the pop ups. Thumbs up Bunka!

TheSkippydude

Love their videos! The only thing that i don’t like about their vid is the sound quality. Hoping that they’ll use mic in the future for clearer sound.

kenjirangel

Beautiful channel!
Just what I've been looking for for the past couple months.
Will totally rummage through all of the videos.

mmspost

Thank you for this information. I've been thinking of upgrading to a Japanese knife and are interested in both of these styles but didn't really know much about them👍👍 Really want to get a Bunka!!

marcimontes

Bunka is looks way more cooler than Santoku, great for tip work, but the tip is chip prone. Santoku is more robust, pretty good for tip work, and the tip area is more "beefy" so it won't chip easily. So overall i prefer Santoku.

olan

I think that there is info missing here. Bunka is more like a Wa-Santoku (Japanese version of the Santoku). So there is both a Santoku and the Wa-Santoku. "Today, Wa-Santoku is often categorized as Bunka knives which are similar shape but the spine tip is cut off at an angle and has more of a pointer tip" from the book (Handbook on Japanese Knives and Sharpening Techniques). What you are showing in this video should be referred to as a "Wa-Santoku" and Wa-Bunka because they both have the traditional Japanese handle and tang.

GlennInLaguna

Yoshida hamono ZDP-189 black bunka is the best bunka for me Sukenari ZDP-189 best santoku for me.😃

hobbyman

Great video! As mentioned by others, please consider getting a better microphone. Thanks!

CrayTheZ

Love these videos. Keep them coming!!!

annatan

Normally bunka size is 165mm and santoku 180mm so santoku have longer blade. Like 160mm of santoku knife from heel to the middle is flat which you can use for push down motion and you can use the front part for rocking motion

Reza-nzre

Nice video. I recently acquired a rather nice kiritsuke. At least it was labeled such but I'm turn on whether it's actually a bunka. Length seems to be the main dividing line but I've read some confusing descriptions. Don't claim a bunka has a more flat belly but I've read the same about a kiritsuke. I gather it's more about who you're getting your info from. Sad we're dealing with this even with cooking knives 🙄🙄 If I read one person cry fake news, they better sleep with their eyes open💀🔪🔪

HyperactiveNeuron