If you’re looking for flat for push cutting, you’re definitely on the right track with a bunka! The Enso HD or Hizashi is a great value pick. Made in Japan, 7” blade, has a bolster and Micarta or pakkawood handle. It’ll be pretty evenly balanced at the bolster. Nice looks too with the Damascus finish. If you’re into trying something with an octagonal Japanese handle, take a look at the Enso Ginsan or, for a step up, the Yoshikane SKD. The Enso will be very light compared to your Wusthofs, but thinner than the Enso HD/Hizashi. The Yoshikane is kind of the best of everything since it’s got some weight (hand forged thicker spine) but gets super thin behind the edge, but it does get into the $250+ range. SKD is a good semi-stainless steel, and does require a little extra care, but the Enso’s I mentioned are all stainless. All of these will feel sharper than your Wusthof knives and are thinner at the edge, so just be careful with your technique and be sure to cut on the right cutting board and you really can’t go wrong with any of them! Links below. Thanks for watching and happy cooking! Side note - if you’re into a longer blade, check out the brother of the bunka, the kiritsuke. Similarly flat profiles, with 8”+ blades and available in most of the series I mentioned. cutleryandmore.com/collections/bunka-knives cutleryandmore.com/collections/kiritsuke-knives

Thanks for watching! Most bunka knives will have a similar flat profile with the main differences then being in feel with the handle, bolster vs no bolster and then grind. Let us know if you have any other questions! Here’s our full bunka list: cutleryandmore.com/collections/bunka-knives

We definitely have them -- and there's a Bob Kramer sale running right now thru 10/1/24! cutleryandmore.com/pages/kramer

Great to hear! Thanks for sharing

We do too! Love that we are able to offer them in three handle choices too, the Blackwood, Classic Black and Ikon Creme.

@@claudelorey6505 Wetotally agree. Tojiro makes some great knives that won’t break the bank. Thanks for your comment!

@@carrdoug99 it hurt to do, but I’ve been keeping my calories down lol 😝

They are awesome! Usually single bevel and perfect for breaking down and filleting fish. They aren't very popular here in the States, but we can definitely make a video of them in the future.

@@almost1real1vids where are you from?

Thanks so much for the feedback and watching! We have a lot more video ideas in the works to help people navigate the big world of kitchen knives! I’d say the biggest category would be chef’s knives but I’m definitely expanding my bunka and utility collection quickly!

@@cutleryandmore Looking forward to more videos. I used my new Santoku tonight going from raw sweet potato, to thin slicing zucchini then trimming boneless chicken breasts. I enjoyed the precision over my chefs knife (both wusthof classic) but would like an even more "flatter" or "straight" cutting edge for vegetables. I cut them with a push cut on larger stuff and tap for smaller. Still may have to invest in a Nakiri, but now looking at the Bunda knife as it does have a bit more of a tip then a Nakiri. I am (obviously) a Wusthof fan, but if you have other brands to recommend, I would like to look at them

They do make the Zwilling Pro chef’s knife in a 10” blade: cutleryandmore.com/products/zwilling-pro-chefs-knife-26227 That’s the biggest that Zwilling makes. Unfortunately, most makers have stopped making chef’s knife blades longer than that.

Gotta love the Miyabi Nakiri!

@@cutleryandmore Usually after a few glasses of Bila Haut wine--- I try to get creative with vegetables.. moistly bad experiments, to be honest... but having a wonderful tool,... helps me focus on my technique--- NO fault of the knife. Slow learning process... but happy to be humbled

It’s quite stellar!

Thanks for your comment! We'll try to give our take on honing steels in a future video. Just checked out OUTDOORS55 and definitely some good information there on honing rods. We really only recommend using them for German steel knives and softer, and if you can confidently maintain a consistent angle, and have the expectation that they will not sharpen a knife that is already dull. If properly and frequently used, they'll only give a bit more logevity to a sharp edge. For harder steels, such as in Japanese knives, a ceramic sharpening rod can be good at honing and sharpens a bit. Leather strops are great and we're working on offering more in that category soon. For sharpening, we always recommend using a whetstone as the best method... a video on that is in the works!

Thank you. Hope this one helps out some people with the basics on knife care to get the most out of any knives they might own!

You’re very welcome. Thanks for watching!

@@elimullinix6489 thank you! Plenty more to come. Any requests?

That's awesome. We hope you love it and glad we could help you in your knife purchase!

You are so welcome! Enjoy your scoobies haha

These are 8" Chef's Knives and 3.5" Paring Knives in this video.

Enso SG2