How to Use a Bunka Knife: What is it best for?

Рет қаралды 33,838

Күн бұрын

Пікірлер: 50

@WilliamWee-h4d Ай бұрын

You're a Real Cut Master - Explained well about the technic and the types of cutting using the various size of Bunka - Well Done!

@cutleryandmore Ай бұрын

Thanks for watching!!

@natusaddeficiendum 2 күн бұрын

such a well made and well paced video

@cutleryandmore 2 күн бұрын

@@natusaddeficiendum thank you!!!

@natusaddeficiendum 2 күн бұрын

@@cutleryandmore You're welcome :) Do you guys ship to europe by the way? I wanted to try it out on the website, but I didn't get to the shipping details, since the shopping cart wasn't working for me somehow. Thanks

@rafasamurai 2 ай бұрын

excellent informations. I didn't realized how awesome this knife is, next blade I build will be a Bunka. I'll try to record and upload to KZbin the process to show you, and I think I'll have it hammer finished for non-sticking powers! Thanks for this video!

@cutleryandmore 2 ай бұрын

Sounds awesome. We would love to see your video! Let us know if you have any questions while shopping for a bunka knife.

@jks3190 3 күн бұрын

As a Japanese person, I can say It's 100% a Boon-ka and you nailed the pronunciation! I do want to mention though that you're saying Gyuto incorrectly😢 It's pronounced just the way it's spelled, which is Like the pronoun "You" with a very short "Ghee" sound before it (like Geese). For whatever reason, someone pronounced it "Gyo"to and it got perpetuated.

@cutleryandmore 3 күн бұрын

thank you for the feedback and the tip! So, you would say gyuto as "ghee-you-toe?

@jks3190 19 сағат бұрын

@@cutleryandmore Thanks for asking! To answer your question, I forgot to clarify a few things. Gyuto is pronounced in 2 syllables (Gyu-to) because the Ghee sound is very short. This is pretty much perfect but if you want to be really picky, the "toe" is a long sound but without puckering your lips that the end. As a reference, you can hear Eien Hunter-Ishikawa say every Japanese knife correctly in "Japanese Knives and How to Choose One" Have a nice day :)

@cutleryandmore 19 сағат бұрын

@@jks3190 great, thank you!!!🙏

@Tom_1956 4 ай бұрын

Great tutorial, knuckle clearance is key with a bunka I think. Thank you.

@NateNakao 5 ай бұрын

I just ordered my first bunka from your store, and I'm excited to put it to use!

@cutleryandmore 5 ай бұрын

Give us a week one update once you've put it to the test!

@ChefBrandonAllen 5 ай бұрын

Niceeee! Which one did you get?

@db8980 28 күн бұрын

Thanks for the really interesting video. Makes me think I have a weird hybrid knife. It was called a santoku when I bought it, but watching this video, it looks more like a bunka with a rounded cutting tip.

@cutleryandmore 28 күн бұрын

@@db8980 if the end of the spine going to the tip is rounded, it’s still a Santoku. All knife “varieties” have so many looks these days, so we always go by what the maker calls the blade. For example, look up our Zwilling Rocking Santoku (that’s only $49 right now) on our site - there is nothing Santoku about it lol

@WayWordWay Ай бұрын

That is very good information and it's impressive to see such knife skills. Thanks.

@cutleryandmore Ай бұрын

thanks so much! Any topics you'd like to see us cover next?

@MsJacobowski 5 ай бұрын

Thank you! You are a great teacher and I learned a lot! I have a curved edge bunka, which I do love very much. My knife skills are nearly non-exsistent, but I will practice some more following your tips.

@ChefBrandonAllen 5 ай бұрын

Thanks so much for the kind words. It's encouraging to hear. What kind of Bunka do you have? The more pronounced curved edge is excellent for rock chopping and mincing. It quickly becomes a Santoku with a pointy tip. I'll be doing more videos in the future regarding knife skills, so stay tuned!

@MsJacobowski 5 ай бұрын

@ChefBrandonAllen Thank you for asking! Nothing fancy, just a Zwilling Pro Rocking Santoku, which has the bunka nose. They sharpen these to a 10° angle, just like the Miyabis are. It is the nicest knife I ever bought and I delight in using it, hence the watching of knife skills videos and practicing. 😁 So, please, do more of your awesome teaching videos, I'm here to devour them 🤗

@ChefBrandonAllen 5 ай бұрын

@@MsJacobowski that’s a solid knife, you’ll use it forever even as you expand your collection. I’ll be uploading a solid 101 video next week. Not saying you’re 101 level but you may find a few gems in the video, especially regarding station setup and flow, and body position, which many people omit.

@MsJacobowski 5 ай бұрын

@@ChefBrandonAllen Oh, I am really looking forward to it! The 'collection' right now consists of said Zwilling Pro Rocking Santoku and their Pro 5.5" prep knife. They call it a Compact Chefs knife here in Germany. The rest is just a stamped Fissler bread knife, a stampedfibrox handled Zwilling Chinese veggie cleaver and some Victorinox paring knives. I know how to cook, quite well actually, even if I say so myself, but have zero knife skills, which I am trying to change now. And your wonderful vidoes are a great help. Thank you for taking the time to answer me, this was very kind of you and made my day! 🤗

@ChefBrandonAllen 5 ай бұрын

@@MsJacobowski it’s amazing what you can do with a prep knife like your 5.5 inch Zwilling. I have a utility knife video coming out too (prep, utility, honesuki, ko-bunka) all kind of fall under the same category. I legit could prep a whole thanksgiving dinner with a utility knife. Seems like you have a solid kit. Glad you’re confident with your cooking too. Becoming more confident with your knives will significantly up your cooking game!

@eronavbj 4 ай бұрын

I just ordered a Bunka. BTW, I think you speak perfectly. Of course, I’m from South Jersey.

@cutleryandmore 3 ай бұрын

Thank you!

@kalqubbaj4853 26 күн бұрын

Thnx for sharing, well explained ❤... Are there any similarities between the Bunka and the Kirtuske?

@cutleryandmore 26 күн бұрын

@@kalqubbaj4853 the biggest difference is the length and height of the blade. Originally kiritsukes were single bevel, now you’ll rarely find one that’s not double. Kiritsuke these days just means a knife with a k tip for the most part. Some people call a bunka a Santoku or Nakiri with a k-tip haha. We go by how the makers describe their knives.

@kalqubbaj4853 20 күн бұрын

❤@@cutleryandmore

@AlanGreenberg-i8p Ай бұрын

Of the bunka knives you carry what do you recommend for a home cook. I have many Japanese knives that I got here and in Japan. I've never seen this knife and want to try one.

@cutleryandmore Ай бұрын

@@AlanGreenberg-i8p do you prefer the European style rock chop, or are you a bigger fan of tap and push chopping and faster paced techniques?

@AlanGreenberg-i8p Ай бұрын

@@cutleryandmore The tap and push. I'm not really a rocker

@cutleryandmore Ай бұрын

@@AlanGreenberg-i8p great, thanks! If that's the case I would check out the Yoshikane Bunka, the Enso Hand Forged (coming back in stock soon), or the Senzo Bunka. If you type Bunka on our site search, you'll see them all. The Enso HD, Hizashi, and SG2 are all great for tap and push, but they have a bit of a taller blade and curve, so they are also perfect for rock chopping, without digging the tip into the cutting board. Hope this helps!

@keithnewcomer2504 2 ай бұрын

Ok, I'm convinced. I use a push or tap cutting style depending in the size of the produce. Which brand, model should I consider. I did look on your site for the Enso brand, and did not note the one you recommended for that type of cut. Thanks for a great video.

@cutleryandmore 2 ай бұрын

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

@wiSemanul 2 ай бұрын

What's the difference between the bunka and the santoku from the perspective of the user

@cutleryandmore 2 ай бұрын

The main difference is the tip style - the bunka has a finer tip, but that also makes it a little more fragile at the tip. If your rocking more, then go santoku, for tap chop and finer tip work, go bunka!

@rikardskold8247 Ай бұрын

Where is the diffrence then between bunka and Kiritsuke? @@cutleryandmore

@cutleryandmore Ай бұрын

@@rikardskold8247 Great question - we will do a video on this. Kiritsuke or K-tip is now added to describe knives with that reverse tanto tip, it's become somewhat vague. Originally, it was a single bevel slicing knife, but now a more overall tip description for knives. A lot of "k-tip gyuto" knives are also called just a "kiritsuke".

@groverw7507 2 ай бұрын

Seems a bunka and santoku have a lot of overlap in functionality but for that reverse tip extra functionality.

@cutleryandmore 2 ай бұрын

True! You may not need both in your collection, but depending on your technique and needs, one can be more useful over the other. The reverse tanto tip is great for precision work but can get in the way if you are used to lifting the back of the your knife off the board while mincing or chopping. For that, a santoku or a 6” chef’s knife might be better.