• Shipping within EU 7€. Germany and Austria with free shipping for oders over 200€
  • Shipping within EU 7€. Germany and Austria with free shipping for oders over 200€

The Bunka Knife. Original Japanese versatility

The Bunka knife type is a classic of Japanese knives. Bunka knives are designed primarily for versatility and are used in the kitchen for coarser cuts, but also for finer cutting work and even ornamentation. Classic Bunka knives are still popular with Japanese fishermen today due to their light weight and great versatility, as they rely on a knife that is versatile yet easy to use and lightweight for everyday use. The typical blade length of bunkas is around 170mm. Basically, a Bunka knife can be used for meat, fish and vegetables. Removing skins and tendons can even be done very well with a bunka due to the elaborated tip. The blade shape of bunka knives has never been changed, so the Bunka is a very authentic Japanese knife type.

Original Japanese Bunka Knives. Authentic and rarely offered

The Bunka is also a general purpose knife like the Santoku knife and Gyuto knife. In the past, Bunkas were at least on par with Gyutos and Santokus in terms of popularity. Today, you can usually find the Santoku and Gyuto in stores, which is something we at Silverback Knives want to change again. The Bunka is perfect for cutting vegetables, fish and meat. Especially because of the sharp tip in triangle shape, also called K-tip, fish and meat can be prepared precisely.

Hand-forged Japanese bunka knives are very precise

Compared to a Santoku, the difference lies in the K-tip. While the Santoku has a crescent "kamagata tip, the Bunka has a tanto tip in the opposite direction. Tanto tips are found on samurai knives, for example, and are a classic component in Japanese blacksmithing. The Bunka is very similar to the santoku except for the geometry of the tip and thus also has the same advantages and disadvantages. The high blade allows a precise and targeted guidance of the knife with the knife hand by gripping the back of the knife. The finger bones of the other hand on the material to be cut can be placed against the blade of the knife during cutting. This protects the fingers from injury and allows the material to be cut with precision. Comparing the Bunka with the Santoku and Gyuto, the Bunka may be the best alternative for fish.