Bunka - Multipurpose

Bunka Bōchō is typically synonymous with Santoku in Japan which can be confusing as some knife manufactures in recent decades have produced "Bunka" knives and "Santoku" knives though historically there hasn't been a distinction.

In the U.S., Bunka often refers to a Kengata Santoku, which is the angular, triangle tip rather than the standard hoof tip of most Santoku's.

A Bunka Knife is an all-purpose kitchen knife, ideal for chopping, dicing, mincing and slicing whatever is placed in front of it. Additionally, due to the relatively thin blade shape, a Bunka Knife can also be used for precision cutting. Finer slicing can be achieved through its use, without the concerns about inadvertent crushing or damage to the vegetables or meat that can occur with thicker blades.

Caring for a Bunka Knife properly is crucial to guarantee its performance for many years. We recommend that you hand wash your blade with warm water and then dry with a soft tea towel. It should never be placed in a dishwasher, and it should be stored in a dry environment, away from moisture. Periodic applications of Tsubaki Camellia Oil will also help prevent rust and corrosion. 

If the knife you are purchasing is high carbon steel, then we recommend wiping off excess moisture immediately after use as they are more prone to corrosion. High carbon knives will have the tendency to form a patina, this is not bad and actually can help protect the blade from rust.

Your blade should also be periodically sharpened with a whetstone; this will provide better quality edge and last longer than an electric sharpener or honing rod. 

At Hasu-Seizo, we stock an extensive range of Bunka Knives and other Japanese blades, including Gyuto Knives, Shobu, Takohiki, Yanagiba, Sujihiki and more. If you’re looking for a Japanese Bunka Knife, Hasu-Seizo offers quality and craftsmanship at a reasonable price.