reddit bunka vs santoku

Tojiro R2, Santoku 170 mm. It’s sometimes called “Bunka Bocho.” Petty Knife (Utility Knife) I also want it just for fun, to change it up from the Santoku from time to time, and for the reasons pointed out by u/throwawayhurpdurp, [–]bineeconfident but wrong 1 point2 points3 points 2 days ago* (5 children). I bought a "Amcutco" 10 inch chef knife (stainless Japanese chef knife, maybe from the eighties) for 3 bucks (a steal!) A standard western handle can be seen on a Wusthof and a hybrid on a Shun or Miyabi. You can do that with anything I suppose but the biggest thing is, it's just very comfortable to use to me. I am thinking it will have to be a bunka or santoku to get the height I'm looking for, and I have a preference for a bunka just for the cool look. Please ensure you have filled out the Questionnaire and consider reviewing our Getting Started guide: [–]stickninjazerohome cook 3 points4 points5 points 2 days ago (4 children). We also specialise in … I wouldn't say that either of them have a flat profile though. I was going to put in my own 2 cents on the blade height you were looking for. This is because one side of a Santoku is flat, and the other side is beveled (like a chisel), so you only sharpen one side. give reddit gold to Katharsic to show your appreciation send message redditor for 3 years sorted by: hot new top controversial Model O Wireless has landed! Santoku has an appropriate size of the blade. [–]whiskydiq 0 points1 point2 points 2 days ago (1 child). The blade of the knife needs to be very sharp and durable. We supply a wide range of top quality Japanese Chef's knives at lower than Japanese Retail Prices direct from Seki City; the Japanese cutlery capital where fine knives are produced using over 800 years of Samurai sword-making tradition and history. And the steel used is in line with the price he charges. view_comfy view_list view_headline; Filter There are 112 products. Nůž santoku wiki. It'll be ok with home use for years. Most important to me for this knife is blade length (130mm to 150mm) and blade height (nothing less than ~40mm) as well as having a tip (so no nakiris). Santoku Bunka. [–]tomsonaut[S] 0 points1 point2 points 2 days ago (1 child). Link is in the comments along with giveaway info. It all depends on the maker and the particular line of knife. $160 isn't that bad, though there are sg2 knives 50% bigger than those that cost the same which puts a bad taste in my mouth. Also i was going to switch the petty for a Ko-Banno, as they are the same size and i like the Ko-Banno look better. THE SANTOKU (PREP KNIFE) ... BUNKA KNIFE. That’s how they came up with santoku knives aka “culture“ (bunka) knives allegedly. I wouldn't recommend the Ensos just because I don't like their handles that much and wish they had a flatter profile. Oct 31, 2004. Appreciate the response. Gyuto vs. Santoku Comparison. $399.95. Nože Santoku zastanou v kuchyni tři činnosti. Keemake Bunka knife. I've decided upon the Miyabi Artisan (or Mizu) series, but I am struggling to decide between the traditional 7" santoku or the 'rocking' version. 210mm for around $75, 180mm for around $65 is a good deal. Can't speak for the OP but I just prefer knives of that size with a good height for prepping just about anything for a quick meal for one. To clarify, this will be an alternate for my santoku. Also Bunkabocho. 165mm / 180mm / 210mm / 240 / 270mm, Use cases? Misono molybdenum santoku 140mm from Japanese Chefs Knife. These knives hold their edge for an extremely long time, are easy to … What kind of grip do you use? On my old knife set, I found myself reaching for the 5" santoku often when working smaller jobs, I want this knife to replace that. It sometimes can be annoying because you really can't tell how much more detail someone can give you when you respond to them, if they share the same vision as you, or if they're just being difficult. Sold Out. Firstly, Germany invents the Gyuto knife in the century of 19th. How's the clearance on it for board work? $140.00. 3.44% Organic Share of Voice. Find Wusthof Santoku knives at Williams Sonoma. A small bunka or tall petty of high-tech steel is very handy if you do a lot of fine slicing of smallish product like cellery, garlic, shallots, broccoli stalks, etc. New. I find the extra length of a gyutomakes it more versatile than a santoku. Just interviewed him for a podcast, fascinating person, and told this sub might appreciate it. The Enso HD prep 5.5" in VG10 ($80) or SG2 ($160) checks all my boxes while looking really nice but after some digging doesn't seem to come well recommend in this sub. I picked up a Miyabi sg2 kiritsuke (240mm/9.5in) for $180 a while ago. No worries, sorry I came off defensive - I got two back to back replies asking why I wanted a small bunka/saying it serves no purpose I don't already have covered and it rubbed me the wrong way. Nakiri vs bunka vs usuba. I know for the gyutos his direct price is on par if not slightly cheaper than most retail. Its blade is typically between 13 and 20 cm (5 and 8 in) long, and has a flat edge and a sheepsfoot blade that curves down an angle approaching 60 degrees at the point. Just get the Enzo or a miyabi birch wood, [–]tomsonaut[S] -1 points0 points1 point 2 days ago (3 children). Ko-bunka are kind of rare, and it does look like all of the usual suspects are out. It is made following the standard santoku knife construction which ensures its extended lifespan and efficiency. It feels a little chunkier in the hand than our top pick, and it cracked one slice of carrot before sailing through a dozen more slices without any problems. [–]tomsonaut[S] 0 points1 point2 points 2 days ago (5 children). Edit: I take it back, Knifewear has some in stock, all over your budget though Ko-Bunka | Knifewear - Handcrafted Japanese Kitchen Knives, [–]whiskydiq 2 points3 points4 points 2 days ago (3 children). That thing is seriously drool worthy, but if I were gonna lay out that much cash I'd probably opt for a much bigger gyuto. SG2 is worth it when the price is right, too, I think. Why santoku translates to "three virtues." So, what would you suggest between bunkas and santokus, and what are some brands/knives to look into. Katsushige Anryu Kurouchi Damascus White #2 Santoku 165mm. Thanks! Yusaku Blue #2 Bunka 170mm Custom ; Karaku Blue #1 Gyuto 210mm Custom; Karaku Blue #1 Gyuto 210mm Custom; Sukenari Aogami Super Kiritsuke 210mm Custom; Tsunehisa SRS15 Gyuto 240mm; Takayuki VG-10 Hammered Damascus Cleaver 195mm; Takayuki Kurokage VG10 Hammered Teflon Coated Santoku 170mm; Shop All New Arrivals [–]tomsonaut[S] 1 point2 points3 points 2 days ago (0 children). At 35mm it is just a little bit shorter than I was thinking. Masakage Knives was founded in 2007 by Takayuki Shibata, one of Japan’s best knife sharpeners. Oh hey.. $255.00. Don't get me wrong, I have a wide array of blades (yanagiba, petty, usuba, santoku, gyuto, nakiri, paring, etc. Many Santoku knives used by professional chefs are single bevel. After a recent recommendation for a Takamura Migaki R2 Santoku 170mm by folks in this sub, I immediately fell in love with it and want to add another, even smaller Japanese knife to my collection that will fill the role of a crappy commodity 5" santoku I had in my previous knife set. Looks like you already have Ko bunka recommendations fun little knives should be solid, [–]rotivator 0 points1 point2 points 2 days ago (0 children). The handles and larger curve than I prefer are honestly bigger factors putting me off of Ensos, personally. Beautiful to hold and behold, our Japanese knives put precision in the palm of your hands. Another key difference between the Santoku and Chef’s Knife is the bevel. use the following search parameters to narrow your results: Got a question? I am a self-trained home cook and knife enthusiast in the slow process of overhauling my collection with better pieces. Since then, the excellent workmanship and technology that create these knives remain unchanged. Gyuto Santoku Nakiri Usuba Yanagi Sujihiki Kiritsuke Honesuki Takobiki Deba Kenmuki Mioroshi Saya Cutting Boards Whetstone Moribashi Chopsticks Blue Steel White Steel Stainless Steel VG-10 Ginsan Suminagashi Damascus Honyaki 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. 9 Search Popularity. It fits most of your preferences and is of amazing quality. I am thinking it will have to be a bunka or santoku to get the height I'm looking for, and I have a preference for a bunka just for the cool look. As Chris L. pointed out, Santoku is more versatile compared to Nakiri, the only real competition to it, in the home kitchen. A previous eBay listing for the knife shows it sold for $247 . The fit and finish is desirable to me, and worth the money. - and herbs/garnishes as well as trimming fat from/slicing smaller cuts of meat. We supply a wide range of top quality Japanese Chef's knives at lower than Japanese Retail Prices direct from Seki City; the Japanese cutlery capital where fine knives are produced using over 800 years of Samurai sword-making tradition and history. Before we start, I’m going to cover what a Bunka knife is. Sold Out. Thanks, that's the impression I've been getting. Use cases might be: general purpose, deboning or breaking down poultry, only vegetables, etc. 10 Tatara Santoku Knife – 7 Inch Japanese Sushi Knife VG10 Damascus. Evolution 400FC. 1.86% Organic Share of Voice. Fu-Rin-Ka-Zan Aogami Super Kurouchi Series FAB-6 Bunka 185mm (7.2 inch, Octagon Shaped Red-Sandal Wood Handle) 4 $190.00 $200.00 Takeshi Saji Aogami Super Custom Series Paring 90mm (3.5 inch, Ironwood Handle) 4 reviews The Dalstrong Santoku Knife is one of the best santoku knives in the market today. I think shipping inclusive will be right at the top of the budget if not slightly more. 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