Bunka VS Nakiri - Which Is Best For You?

[@SharpKnifeShop]

Who won? Whos next?! Let us know down below!

[@IObitus]

Well you had maybe included the Osaka style Nakiri a single beveled version

[@jwalter75]

What brand knives where those? They're beautiful!

[@Prakriti_Senpai]

Bunka as coolness factor

[@jonathanniccolls1592]

I did this test about 9 years ago. When I first started using a Japanese knife, I bought the Santoku, the Nakiri, and a cheap Bunka. Although I loved the shape and tip of the Bunka and Santoku, I gravitated to the Nakiri for my go-to knife. My backup is my Santoku, and the rest of my knives other than my paring and steak knives, sit in my wood block gathering dust. I sometimes use my utility knife, but not as often as I thought I would. My "coolness factor" is which one is your "go-to" knife. For me, it's my Nakiri.

[@scottlanglois8139]

Gotta love the cool factor of the Nakiri

[@fightingusik4265]

Team Rectangle! Here's a thought to ponder for future videos, how's about different three-knife combos and your thoughts on them? We always hear chef knife, bread knife, and petty. Well, what about a nakiri, suji, and petty? Gyuto, nakiri, and petty? Home cook oriented. I know it will be highly subjective. Just an idea to kick around. I honestly think with the right nakiri, suji, and petty I could fair very well. They would need to be tailored a bit, particularly the petty but I don't know that I'd often feel lacking. Hell, I use a bread knife about three times a year!

[@tjay1305]

Home cook here. Current setup: 150mm petty 210mm gyuto Rarely: 170mm santoku 165mm deba It would be cool to know what other people use too (: I’m aiming to replace my petty with a 150mm funayuki soon, for added depth while still having a sharp tip and cutting down on weight.

[@fightingusik4265]

@@tjay1305 I have a decent selection to rotate through but I've found I have a fondness for 165-180mm, even with gyutos. But I use the hell out of a nakiri. From slicing a block of cheese in the morning to prep my lunch to full meal prep at night, my stainless nakiri gets the nod a lot. Petties tend to be more utility type knives for me. I also love my 240mm sujihiki and it's great for raw and cooked meats. My honesuki gets a good bit of work breaking down poultry and is one of my favorite "fun" knives.

[@lsamoa]

Such an excellent idea, I'd love to watch a video about this!

[@sonkekoster3105]

Hi Gage, I think it's hard to choose between Bunka, Nakiri and Santoku. It depends on the individual knive to say which I like most. You can get curved Nakiris and very flat Bunkas al in the 165mm to 180mm range. So the best way is to pick one and hold it in your own hands to make a decision.

[@etherdog]

To my (albeit naive) impression, the nakiri profile has more functionality with the flattish profile and it doesn't detract from tip work. The bunka has many more features associated with other knife shapes, like a gyuto or santoku or even a petty, so in terms of expanding from a minimal knife set, it seems that a nakiri is more different than other knives you are likely to have in your arsenal.

[@jacoklopper4772]

Why decide! If you love knives you need all of them!

[@bw7112]

some of the nakiri knives are not completely flat on the bottom (Shiro Kamo, for example). Chopping is not quite working well. What do you suggest?

[@carsonmarbry4565]

I’m getting a gyuto 240 and a petty 150 pretty soon any tips on more equipment I may need such as for care of knife and stones and the angles for certain types of edges there both double edged

[@paweel2494]

I got Yu Kurosaki Fujin AS Bunka and Yoshimi Kato SG2 Bunka - first is mine and second i bought for my wife ( but when she doesn't see it , I use her knife :D ) but.........tommorow will come to me Katsushige Anryu Tsuchime Super Aogami Nakiri 165

[@Vijay.shinde5833]

अतिशय अप्रतिम उपयुक्त माहिती.....❤❤❤❤

[@dingdingdingdiiiiing]

So far, I've only used a santoku for pretty much everything (not meat, because vegetarian household), except peeling and things that require a small knife. I tried the european style chefs knife, but just doesn't suit me. I just bought a nakiri, because I thought it suits my style of cutting perfectly. l'll use the nakiri exclusively from now on, see if I miss the little bit of the tip that santoku has, and, I'll report back a few weeks from now.

[@ekichacatemente]

Report back!

[@TerryManitoba]

SO?

[@dingdingdingdiiiiing]

Right! Turns out I do miss the tip. :( It's a lovely knife, very precise, can do long cuts just with up-down motion, so cutting and chopping are a little more efficient and easier than with a santoku, but when you need a tip you need to switch knives - you can still do some cutting with the end of the knife, mind you, but a tip is a tip. If I'd shop again, I'd probably just get the santoku. By the general feel of it, santoku feels more nimble than a nakiri.

[@TerryManitoba]

@@dingdingdingdiiiiing I do miss the tip as well (not a lot but a little bit) But I like a heavier knife. The Nakiri that I chose is 165mm * 60mm *2.5mm & it weights a hefty 275 grams. & I love it... If I need a pointy knife - there are several to choose from in the nearby knife block.

[@marcelperez537]

What would you say is the best of these (or different ones) to choose as your main -1st knife? Also, could you please pitch me some brands? Thank you very much

[@rajmallya3632]

can you please do a comparison between Bunka amd Kiritsuke knife.

[@Reza-nz2re]

There is no comparison because they both have the same type of look and feel, Kiritsuke tip Gyuto of course is more longer blade. Traditional Kiritsuke is a single bevel knife like Yanagiba but wider blade and thicker for multi purpose

[@rajmallya3632]

@@Reza-nz2re Thank You!!

[@mikeh9949]

What about a Santoku vs. Bunka next? I have both by Yu Kurosaki, the Senko Nakiri and a Raijin Bunka

[@chefgiovanni]

They are almost the same. Master Chefs share recipes.

[@edro3838]

Up and down 2 points for nakiri? Bunka clearly wins 3 out of the 5 and maybe 4 out of 5. I will contend the nakiri is a plus in transferring from the board to container.

[@phillipmargrave]

The ninja looks similar to an English Seax with the “broken back” design.

[@chefgarrin]

Not fair to the Nakiri as not all made the same, I have three of them and 2 out ofvthe three havecan excellent gradual curve for rocking/slicing.... so to categorize it as a "up and down" chopping knive is absolutely wrong..... sorry great video but this is a sensitive subject 😢

[@SharpKnifeShop]

haha! It certainly is, trust me, we're used to a difference in opinion from what is stated in our videos. There are so many knives out there that it can be tough to make general comparisons but it does give one a basic idea of the differences.

[@grantorino9049]

#Team Nakiri ❤

[@jonny9884]

Oodles of respect for the Nakiri, but Bunka for the win. At least for me, anyway.

[@Anis-m7i]

thxs

[@chrishevia]

agree 100%

[@NavarreOnline]

If you're buying one knife, get the bunka - it does everything. If you're buying another knife get a nakiri, because they're a joy to use, they're just not useable for everything.

[@jwalter75]

See this is exactly the answer to the question I've had. I found out I had $450 in Amazon credit (long story) and I've been waiting for the opportunity to get into a good set of knives. Unfortunately I don't have enough for all the knives I want so I have to compromise. I want a nakiri and bunka but was leaning for the bunka first in this purchase.

[@NavarreOnline]

@@jwalter75 if you got a bunka and a petty knife, you'd be set for most of your home cooking needs.

[@jwalter75]

@@NavarreOnline thanks! I've gotten into BBQ and cajun cooking since moving to southeast Texas. I think with the bunka and petty you've mentioned, I'll add a slicer to that. Brisket is a pain to cut with a small knife.

[@NavarreOnline]

@@jwalter75 yeah I have been smoking and grilling, and I am looking forward to another #hotgrillsummer Honestly, you may just want a gyuto and a petty. A 210mm gyuto is an all purpose chefs knife, it slices it dices it does it all, that and a petty for smaller tasks. That is what i first bought and it was great. Since then i have expanded my knife collection to a nakiri for veggies, and a honesuki for breaking down chickens and deboning meat. Sharp has a bunch of videos on different knife shapes so you may want to check out Gyutos to see if that is where you want to start.

[@jwalter75]

@@NavarreOnline thanks! I'll check out his video on them! So many choices, so little money! 🤣😭

[@fartingfoxmaster7852]

my winner is the Nakiri because it is so special.

[@thierrylaurencey8371]

salut j adore la video est j aime le Nakiri super

[@duratoke]

If only the knives had blue ferrules.

[@gregorybupp]

Nakiri is cooler!

[@TerryManitoba]

I Kind of disagree. If I would not have so many pointed tipped western style knives I would have bought a Bunka - as I liked the look of the Bunka way more. But since I had all those knives I had to "mix it up" a bit & just bought a Nakiri-:)

[@ssdemon8]

Your supposed to push forward with the Nakiri to slice makes it easier

[@Televiggen]

If I were to buy a knife, can it be delivered to Sweden? Also! Video idea ;) butcher knifes?

[@protopigeon]

Santoku :)

[@wvman2374]

Yup you butchered the Coolness Factor choice. I'll cut right to it, the Bunka is much cooler. Think about it...the day finally arrives that we've all been dreaming about...a full on rapist runs through your kitchen and tries to attack the cute server, and you finally get to carve up a real bad guy in your kitchen with your razor sharp knife...well you are definitely grabbing the Bunka over the Nakiri. And with your mighty Bunka you will save the cute server and she or he will fall in love with you and you will get married and make babies, and everybody will clap for you and your Bunka.

[@lsamoa]

I'm not sure we all dream about running into rapists. In fact I reckon most of us don't. Smh.

[@graciouscompetentdwarfrabbit]

Now do Nakiri vs Usuba. Add a "quantity" factor and give the edge to the Nakiri, just so I (or someone else) can say "Actually, the Usuba's the better knife when you're working with this quantity" Then you can reply to that comment with "Eh, I don't know. Still think Nakiri's better", and then some rando (preferably a middle aged white woman named Karen) can reply with a "I think he'd know". And then, a few minutes later, when someone tries to describe how to correctly butcher a goose, do remind them to have a bucket there for the blood,, and the innards,,, and the feathers.