Home / Japanese knives / Bunka
Knife shape
Bunka文化 · culture
A flat-edged all-rounder with an angled, reverse-tanto tip. It cuts like a Santoku along the edge, while the point handles fine work: scoring, julienne, lifting the skin from fish.
The shape
What makes a Bunka a Bunka.
- 1Octagonal handleFor either hand
- 2Straight spineFor a steady push stroke
- 3Angled tipPrecise point work
- 4Tall heelRoom for your knuckles
- 5Flat edgeLong contact with the board
18–21 cm blade
One shape, three lines
Choose your Bunka.
The shape stays the same. What changes is the steel, the layers and the finish.
Every Bunka is sharpened on both sides and comes in three handle finishes: Mediterranean Blue, Natural Brown and Olive Green.
Building a kitchen?
The Bunka set.
A Bunka with a Nakiri for vegetables and a Petty for the small work, from one line, in one wooden box.
Is it for you?
Who a Bunka suits.
A Bunka suits you if
- You chop more than you rock. The flat edge suits a push cut.
- You like fine work at the tip. The angled point scores, cuts julienne and lifts skin from fish.
- You want a Santoku with more reach. Bunkas run a little longer, 18 to 21 cm.
- You prep a lot of fish and vegetables. It handles both with one blade.
Side by side
Bunka, Santoku, Kiritsuke or Nakiri?
| BunkaThis page | Santoku | Kiritsuke | Nakiri | |
|---|---|---|---|---|
| Length | 18–21 cm | 16.5–18 cm | 21–24 cm | 16–18 cm |
| Profile | Flat edge, reverse-tanto tip | Flat edge, rounded tip | Long flat edge, angled tip | Straight edge, squared tip |
| Main cut | Push cut and tip work | Push cut | Long push and pull strokes | Straight down |
| Best for | Fine cuts, fish | Everyday prep, herbs, fish | Fish, boneless meat, vegetables | Vegetables |
| Feels | Nimble at the point | Forgiving, easy to control | Long and precise | Precise and steady |
| See Santokus | See Kiritsukes | See Nakiris |
Questions
Choosing your Bunka.
Bunka or Santoku?
They share a flat edge and both suit a push cut. The Bunka adds an angled tip for fine work and runs a little longer. If you want one forgiving all-rounder, choose the Santoku; if you like working with the point, choose the Bunka.
Which length?
KATA makes an 18 cm Bunka, NIJI 20 cm and RYU 21 cm. Shorter is nimbler; longer gives you more edge for big vegetables.
Is the tip fragile?
The angled tip is fine and precise, so use it for scoring and fine cuts, and avoid twisting or prising with it. Used that way, it lasts.
Is a Bunka good for left-handed cooks?
Yes. Every Bunka we make is sharpened on both sides and has a symmetrical octagonal handle, so it works the same in either hand.
How do I keep it sharp?
Hand wash and dry straight away, use a wooden board, and sharpen on a 1000/6000 whetstone three or four times a year. Every Oishya knife also comes with lifetime sharpening: send it to us, and you cover the postage both ways.
Not sure which line?
Answer a few questions and we’ll suggest a knife and a line.