What is a Bunka, and Why do I Need One?
Have you ever been using a Santoku and thinking to yourself “Man, this knife slaps. So good at chopping veggies. So nimble and easy to use. I love this knife. It’s amazing. But I wish it had a super rad pointy tip”? Well, you need a Bunka, aka my new favourite knife shape.
The name Bunka translates to “culture, and was created in the 1950s when Japanese culture was modernizing. “Bunka apartments” were highly popular in urban areas, and the name was eventually lifted for this knife shape. Functionally, I feel like this knife might actually have the best ratio of size to functionality out of any shape around.
Bunka: The cooler, more badass cousin to the Santoku.
It’s really common for many cooks to be intimidated or put-off by a big honkin’ 240mm chef’s knife. I respectfully disagree with those people, but I can understand! And a lot of these people end up gravitating towards a santoku. Now don’t get me wrong, santokus are all good and fine, but sometimes they can be a little bit inarticulate. The tip of a santoku is really rounded off, and kinda clunky. But the Bunka? Different story!
This li’l beauty can pull a TON of weight in any kitchen. In fact, I think it’s easily the most versatile “medium sized” knife on my magnet. Bunkas are usually in the 160mm-180mm size range, have a nice flat cutting edge, and an amazingly articulate dropped tip. Which Bunka do I own? Great question, thanks for asking…
My favourite bunka, the Hado Sakai Sumi!
Nice, right!?! I picked it up a couple of months ago and it has quickly risen the ranks to become perhaps my most reached-for knife. Just look at it, it’s simply BEGGING to cut some stuff! Just the other night, as I often do, I indulged in a plate of homemade nachos with homemade salsa. I don’t think it’s even remotely disputable that good Nachos are one of the best foods of all time. This little bunka was the perfect fit for everything I had to do - mincing garlic and onions with the flat part of the blade, coring tomatoes with the slender little tip, long slicing scallions on a bias, seeding and dicing jalapenos, cleaning excess fat off chicken thighs - all with a badass little knife that you can slip into a 200mm blade guard, pop in your bag, and easily trot into any home or professional kitchen.
My totally home-made nachos that I made last week.
While I favour the Hado Sakai, we've got a whole ton of sexy bunkas for you to choose from. Here are just a few of my favourites:
