How to Use a Bunka Knife

Рет қаралды 1,752

21 күн бұрын

The term "Bunka" translates to "culture" in Japanese, but it could also mean "modern," which is where the knife may have gotten its meaning since the Bunka knife is a relatively newer style in the history of Japanese knives. The Bunka knife is multifunctional and adaptable in any kitchen. It's like a hybrid of the traditional Japanese Gyuto Chef's knife and a utility blade. The all-purpose Bunka is excellent for meat, fish, fruit, vegetables, and herbs and can even be used for pasta or noodle cutting.
Featured Japanese Bunka Knives:
Yoshikane SKD Nashiji Stainless Clad 6.5" Bunka
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Enso Hand-Forged Aogami Super 7" Bunka with Saya:
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Enso HD 7" Bunka Knife:
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Senzo Black Damascus 6.5" Bunka Knife
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Enso HD 5.5" Prep Knife / Ko-Bunka
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Enso Hizashi 5.5" Prep Knife / Ko-Bunka
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Shop All Bunka Knives at www.cutleryandmore.com
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Пікірлер: 13

@NateNakao 6 күн бұрын

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

@cutleryandmore 3 күн бұрын

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

@ChefBrandonAllen 3 күн бұрын

Niceeee! Which one did you get?

@MsJacobowski 19 күн 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 18 күн 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 18 күн 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 14 күн 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 14 күн 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 13 күн 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!