A Bunka knife is a versatile Japanese kitchen knife with a distinctive K-tip (reverse tanto) and a compact, razor-sharp blade—ideal for slicing, chopping, and precise prep work. Ranging from 165mm to 180mm, it combines a flat edge with a slightly curved belly for effortless push cuts and control in tight spaces.
Bunka knives use premium steels like VG-10, Aogami (Blue Steel), and Shirogami (White Steel) to deliver exceptional sharpness and long-lasting edge retention. They often showcase elegant Damascus patterns that highlight traditional Japanese craftsmanship.
Use the Bunka knife for delicate tasks like trimming herbs, slicing meat, or filleting fish. Avoid cutting bones or frozen food to prevent damage. For long-lasting performance, always hand wash, dry immediately, and hone the edge at a 15–20° angle.
Whether you're a home cook or chef, the Bunka knife is a top choice for precision, beauty, and all-purpose performance.