Are you looking for a Bunka knife vs Kiritsuke comparison? If your answer is yes then you are in the right place. We will compare the two Japanese knives and help you choose the best option for your needs.
A Bunka Japanese knife
The Bunka Japanese knife is a general-purpose knife and a common variation of the Santoku knife. The Bunka kitchen knife is regarded as a multi-use Japanese knife that is adept at chopping, cutting, dicing, slicing and mincing foods such as fish, meat, herbs and vegetables. The Bunka kitchen knife along with the Santoku and Gyuto are often recommended as stylish alternatives to classic western chef’s knives. Compared to western chef’s knives, the Bunka kitchen knife is lighter, shorter, thinner and uses hard steel to retain its sharp edge for a long time.
The Bunka kitchen knife shares the same features as the Santoku knife, such as a wide blade and a predominantly straight edge for cutting. However, the Bunka kitchen knife is different from the Santoku with its signature tip that is reverse-tanto angled. This is also referred to as a k-tip point. The Bunka kitchen knife’s pointed tip is superior when it comes to doing intricate precision work such as scoring vegetables and brunoise cuts. It is also great when it comes to getting under the sinew and fat of meat when doing light butchering work in the kitchen. The flat profile of the Bunka knife is well-suited for push-cutting and tap-chopping techniques but limits the use of a rock-cutting motion because of the absence of a curve at the front edge of the knife’s blade.
The Kiritsuke knife is a knife, whose meaning has changed in recent years. The original or traditional Kiritsuke knife is a single-bevel knife with a sharp-pointed tip and the knife is meant to combine the functions of the Yanagiba and Usuba knife. The Usuba knife is dedicated to cutting vegetables while the Yanagiba knife is used to cut raw fish. In short, the Kiritsuke is intended to do both functions and it is preferred by most chefs when preparing traditional Japanese cuisine.
It can be used for slicing fish, peeling vegetables and other uses. Because it represents a compromise between two knife shapes, it is harder to achieve a clean implementation of classic Japanese food cutting techniques using a Kiritsuke knife than with a Yanagiba or Usuba. Therefore, the Kiritsuke Japanese knife is reserved for veteran chefs and thus it is something of a status symbol. Most professional chefs prefer using the Kiritsuke knife.
What is a Bunka kitchen knife best for?
Now that we have seen the difference between Bunka knife Australia vs Kiritsuke knife, we will give some of the common uses for the Bunka kitchen knife. The Bunka kitchen knife is best for dicing, chopping and mincing foods such as fish, vegetables and meat. The knife has a thin and sharp blade and when combined with the straight cutting edge of the Bunka kitchen knife, it makes an ideal tool for executing clean cuts.