Bunka

We’ve already got used to Japanese names being described. This one is no exception.

The literal translation of the word ‘Bunka’ is ‘culture’. At first glance, it is a rather unusual name. It stems from the fact that this knife is extremely versatile and, thanks to its specific characteristics, is often used to prepare traditional Japanese dishes that form part of the nation’s cultural heritage. A similar knife is called ‘Kengata’, which translates as ‘sword’. This is because the shape of its blade resembles that of a short tanto sword. The difference lies in the position of the tip. The tanto has its tip at the top of the blade, whilst the Kengata has it at the bottom. The Kengata has a sharper tip than the Bunka; it is more precise, but requires greater skill to use. 

This knife is most similar to a Santoku knife. It is therefore a versatile knife for preparing fish, meat and vegetables. The sharp tip is useful for slicing vegetables or for cutting through cartilage and tendons. The Bunka usually has a blade length of between 16 and 18 cm and a symmetrical double-sided grind.

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