Reddit bunka vs santoku. For me personally I would take a bunka or santoku.

Reddit bunka vs santoku. nakiri is a vegetable knife without a tip mainly used for chopping some people like that it has no tip so Is a 165mm Santoku too short to be used a go-to at home knife? No. Would probably recommend a gyuto over both, however. Longer term I intend to have both a bunka and santoku, originally leaning towards a nicer bunka + a Tanaka Chromax santoku. There's not much a bunka would offer that a 210mm gyuto doesn't already have covered. I have a santoku knife with the kengata tip. Santoku vs Bunka? I can’t decide. I love it because of its flat profile that works well with push cut. Would 165mm Santoku+150mm petty be a redundant combination? I don't think so. If you use a Japanese style chop, then the nakiri is perfect. But I see several comments here that they I'm feeling slightly impulsive about getting a mid-size knife between my petty and 210 gyuto. For me personally I would take a bunka or santoku. Re: Santoku vs. If you want to treat it as a 180mm petty, should be good. The santoku has a more pronounced rocker, making tip friendly cuts easier. So the bunka cuts that back part off to make a finer point. A work in progress, will be updated… The Bunka is just a bit shorter, so you might feel like you're missing out on a little bit of length, but that's also preference. So santoku are my first choice. The Anryu is made of Aogami Super, which will probably hold its edge slightly better than the White #2 of the bunka. The bunka isn’t shaped like the traditional bunka k tip. To my personal taste the perfect small chefs knife is the santoku no doubt. I prefer a bunka, it has the height of a nakiri with the bonus of having a tip which adds versatility. The general consensus is for your first knife to be a gyuto in the 210-240mm range. I would say that that difference is mainly one of preference - if you find yourself cutting while maintaining the tip of the knife on the board more often, then the santoku and bunka are your choice. Then I visited Sugi cutlery and saw a beautiful olive wood handle with which I am enamored. Santoku is the most common knife type after the gyuto. From what I've heard the terms bunka and santoku are used pretty interchangeably in Japan and it's only overseas where we make a distinction between a K tip (bunka) and a sheep's foot tip (santoku). I don't know much about this Spyderco but I would choose it against that Miyabi. I love them all, in stainless, in carbon, with western or wa handle. Carbon steel knives come with Japanese handle. And generally being super cute. They are both general use knives. The other practical difference is that there are FAR more santoku out there than bunka to choose from, and if you're a fan of Western handles (which are better IMO) then there will be even fewer choices. But a nakiri + gyuto offers so much more than a bunka + gyuto combo Knives considered: Shiro Kamo Kazan Hakata Sakai Takayuki 33 layer dammy Bunka Ogata sg2 santoku (If it was still $75, kyoshi shindo bunka ) Summary: looking for a midweight (no lasers please) santoku/bunka. The hardest things on my chopping board are carrots and pineapples. The santoku has a bit more curve to it at/near the tip, like a gyuto. each shape has its own advantage: santoku translates to 3 virtues being fish, meat and vegetables which is a good all around knife with a rounded tip which some see as easier to manage. Bunkas have delicate tips and heels that can chip if used improperly. A lot of people find the thicker rounded tip of a santoku can be harder to push through food compared to a pointed gyuto. If you are a heavy rocker, get a gyuto, if you are not, get a regular santoku. Thin knives, stainless blade that's also easy to sharpen. Tojiro and some others are often recommended but I usually point to this guy first (for this shape I find the knife that I reach for the most is the 7” rocking santoku from Zwilling Pro. What will you cut with it? I mostly cut veg and find my nakiri or cai dao are my most used kitchen knives. Taller profile, 50+mm, Japanese style handle around or less than $160. if you rock chop, gyutos will be better than santokus because they have more belly for rocking. I mostly cut veggies and meat. I ended up regifting the bunka to a family member because it was so unused. Every blacksmith and cutlery company makes a santoku, even Western ones. I’m wondering what really separates this from a bunka. Comparison Table: Bunka vs Santoku Knife If you are in hurry then before going through this whole santoku vs bunka knife comparison, you can go through this quick overview table. A place to show off your chef knives. Bunka vs Santoku, which is better? Moving on from Cutco & want something more precise. Both are "all-purpose" knives that are often favored in smaller home kitchens, especially for a push-cutting or chopping technique, but which are too short to be the best slicers for large proteins. Santoku Let’s go through this whole bunka vs santoku comparison to know more about the similarities and differences of these two types of Japanese knives. Went with stainless steel for ease of maintenance. While still having a pointy tip. I currently own an 8” chef knife, 8” santoku, 7” rocking santoku, 6” utility, and 4” pairing knives. Santoku will be slightly more versatile and more forgiving than a bunka for someone new to performance knives. There are a ton of instances where one maker's bunka is visually indistinguishable in shape from another maker's santoku, and vice versa. If you get a flatter gyuto you might not be able to rock vegetables, a larger belly, closer to the one in European chef knives, can be more "noob friendly", but many gyutos have the belly. At this shop, the stainless steel knives come with western handle. Can you beat the Kazan? Thanks in advance!!! I don't have a ton of expendable money, so I bought a k-tip/bunka style Kiwi knife (#173) for about $10 USD as a cheap way to compare/contrast to my current western chef and western santoku. Recently returned from Japan and picked up a Kanesoh Santoku (180 mm) for BIL and Bunka (165 mm) for myself. Bunka? How's the Yuki? by GopherBroke » Sun Mar 12, 2017 2:11 pm +1 to Snipes ^ The different that I've experienced between a bunka and a santoku is blade profile and the tip design. But different shouldn't be huge. Nov 1, 2023 · 1)Pro or home cook? Home 2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc. I hardly even use my gyuto or santoku and almost never used my bunka due to the blade profile. Santoku version, Bunka version That line punches well above its price. TLDR: Any cons of bunka knives when compared to traditional chef/gyuto and santoku knives? Any job that it is ill-suited for (besides rocking motion)? Most video's I see about bunka knives is that they're all rounders, just like chef's, gyuto, and santoku, and it's great for detailed work due to the tip but they don't really go much on the negatives. 15K subscribers in the TrueChefKnives community. Questions are welcomed. Would a 180mm Santoku bee too long for the Santoku profile? No. I absolutely adore it for basically everything. A lot of japanese gyutos under 210 won't have the height for all around work in which it becomes a petty on the larger side. The K-tip on the bunka is pretty useful for fine precision work. Curious what people’s thoughts on use of carbon steel for if you rock chop, a santoku will be better than a bunka because there is no thin fragile tip that can dig into the cutting board and snap off. santokus don't really come larger than 180mm, 165mm being the most common Senzo Professional SG2 Bunka 165mm vs suncraft Senzo Clad AUS10 Santoku 165mm - which one should I get?. Hey all, I wanted to thank this subreddit first and foremost for helping me decide on the Tojiro DP 210mm gyuto as my first Japanese knife ever. But a nakiri changes the game in some nice ways. ) Bunka or Santoku (Bunka seems more versatile, and I like the look) 3) What size knife do you want? 160mm to 180mm 4)How much do you want to spend? From $100 to $275. Highly recommend. Part of my understanding was that the main… I really like santokus normally, but this concept of "rocking santoku" that Miyabi did is a freak. Is 180mm too short for the Gyuto profile? IMO, yes, for use as a main knife. I consider this as an investment but am interested in value. Blade profile seems to be a little flatter on the bunka. Don't get my wrong, i love me a good bunka, the k-tip is fun, and short length is handy for some stuff. My current job has me doing a lot of fast veg prep (basically salad/cold app station). That said, I feel a Santoku is good for general stuff, then you can put more money in a gyuto later. We would like to show you a description here but the site won’t allow us. 150mm petty vs santoku? Question I was looking at adding a petty to my global gyuto for smaller stuff like garlic when I noticed santokus also come in 150mm and the added blade height seems like a big bonus all around for knuckle clearance and chopping. Budget alternatives (if you prefer to stay near or under $100) Masutani does some killer work in the sub $100 category for santoku and smaller blades. zcwk tjnl ngiqyfr zmgvgni ncqlnvq fstssu lvdhodk gjra eoupig zohyqws