excellent informations. I didn't realized how awesome this knife is, next blade I build will be a Bunka. I'll try to record and upload to RUclips the process to show you, and I think I'll have it hammer finished for non-sticking powers! Thanks for this video!
Thank you! You are a great teacher and I learned a lot! I have a curved edge bunka, which I do love very much. My knife skills are nearly non-exsistent, but I will practice some more following your tips.
Thanks so much for the kind words. It's encouraging to hear. What kind of Bunka do you have? The more pronounced curved edge is excellent for rock chopping and mincing. It quickly becomes a Santoku with a pointy tip. I'll be doing more videos in the future regarding knife skills, so stay tuned!
@ChefBrandonAllen Thank you for asking! Nothing fancy, just a Zwilling Pro Rocking Santoku, which has the bunka nose. They sharpen these to a 10° angle, just like the Miyabis are. It is the nicest knife I ever bought and I delight in using it, hence the watching of knife skills videos and practicing. 😁 So, please, do more of your awesome teaching videos, I'm here to devour them 🤗
@@MsJacobowski that’s a solid knife, you’ll use it forever even as you expand your collection. I’ll be uploading a solid 101 video next week. Not saying you’re 101 level but you may find a few gems in the video, especially regarding station setup and flow, and body position, which many people omit.
@@ChefBrandonAllen Oh, I am really looking forward to it! The 'collection' right now consists of said Zwilling Pro Rocking Santoku and their Pro 5.5" prep knife. They call it a Compact Chefs knife here in Germany. The rest is just a stamped Fissler bread knife, a stampedfibrox handled Zwilling Chinese veggie cleaver and some Victorinox paring knives. I know how to cook, quite well actually, even if I say so myself, but have zero knife skills, which I am trying to change now. And your wonderful vidoes are a great help. Thank you for taking the time to answer me, this was very kind of you and made my day! 🤗
@@MsJacobowski it’s amazing what you can do with a prep knife like your 5.5 inch Zwilling. I have a utility knife video coming out too (prep, utility, honesuki, ko-bunka) all kind of fall under the same category. I legit could prep a whole thanksgiving dinner with a utility knife. Seems like you have a solid kit. Glad you’re confident with your cooking too. Becoming more confident with your knives will significantly up your cooking game!
Ok, I'm convinced. I use a push or tap cutting style depending in the size of the produce. Which brand, model should I consider. I did look on your site for the Enso brand, and did not note the one you recommended for that type of cut. Thanks for a great video.
Thanks for watching! Most bunka knives will have a similar flat profile with the main differences then being in feel with the handle, bolster vs no bolster and then grind. Let us know if you have any other questions! Here’s our full bunka list: cutleryandmore.com/collections/bunka-knives
True! You may not need both in your collection, but depending on your technique and needs, one can be more useful over the other. The reverse tanto tip is great for precision work but can get in the way if you are used to lifting the back of the your knife off the board while mincing or chopping. For that, a santoku or a 6” chef’s knife might be better.
The main difference is the tip style - the bunka has a finer tip, but that also makes it a little more fragile at the tip. If your rocking more, then go santoku, for tap chop and finer tip work, go bunka!
excellent informations. I didn't realized how awesome this knife is, next blade I build will be a Bunka. I'll try to record and upload to RUclips the process to show you, and I think I'll have it hammer finished for non-sticking powers! Thanks for this video!
Sounds awesome. We would love to see your video! Let us know if you have any questions while shopping for a bunka knife.
Great tutorial, knuckle clearance is key with a bunka I think. Thank you.
I just ordered my first bunka from your store, and I'm excited to put it to use!
Give us a week one update once you've put it to the test!
Niceeee! Which one did you get?
I just ordered a Bunka. BTW, I think you speak perfectly. Of course, I’m from South Jersey.
Thank you!
Thank you! You are a great teacher and I learned a lot! I have a curved edge bunka, which I do love very much. My knife skills are nearly non-exsistent, but I will practice some more following your tips.
Thanks so much for the kind words. It's encouraging to hear. What kind of Bunka do you have? The more pronounced curved edge is excellent for rock chopping and mincing. It quickly becomes a Santoku with a pointy tip. I'll be doing more videos in the future regarding knife skills, so stay tuned!
@ChefBrandonAllen
Thank you for asking! Nothing fancy, just a Zwilling Pro Rocking Santoku, which has the bunka nose. They sharpen these to a 10° angle, just like the Miyabis are. It is the nicest knife I ever bought and I delight in using it, hence the watching of knife skills videos and practicing. 😁 So, please, do more of your awesome teaching videos, I'm here to devour them 🤗
@@MsJacobowski that’s a solid knife, you’ll use it forever even as you expand your collection. I’ll be uploading a solid 101 video next week. Not saying you’re 101 level but you may find a few gems in the video, especially regarding station setup and flow, and body position, which many people omit.
@@ChefBrandonAllen Oh, I am really looking forward to it! The 'collection' right now consists of said Zwilling Pro Rocking Santoku and their Pro 5.5" prep knife. They call it a Compact Chefs knife here in Germany. The rest is just a stamped Fissler bread knife, a stampedfibrox handled Zwilling Chinese veggie cleaver and some Victorinox paring knives. I know how to cook, quite well actually, even if I say so myself, but have zero knife skills, which I am trying to change now. And your wonderful vidoes are a great help. Thank you for taking the time to answer me, this was very kind of you and made my day! 🤗
@@MsJacobowski it’s amazing what you can do with a prep knife like your 5.5 inch Zwilling. I have a utility knife video coming out too (prep, utility, honesuki, ko-bunka) all kind of fall under the same category. I legit could prep a whole thanksgiving dinner with a utility knife. Seems like you have a solid kit. Glad you’re confident with your cooking too. Becoming more confident with your knives will significantly up your cooking game!
Ok, I'm convinced. I use a push or tap cutting style depending in the size of the produce. Which brand, model should I consider. I did look on your site for the Enso brand, and did not note the one you recommended for that type of cut. Thanks for a great video.
Thanks for watching! Most bunka knives will have a similar flat profile with the main differences then being in feel with the handle, bolster vs no bolster and then grind. Let us know if you have any other questions!
Here’s our full bunka list:
cutleryandmore.com/collections/bunka-knives
Seems a bunka and santoku have a lot of overlap in functionality but for that reverse tip extra functionality.
True! You may not need both in your collection, but depending on your technique and needs, one can be more useful over the other. The reverse tanto tip is great for precision work but can get in the way if you are used to lifting the back of the your knife off the board while mincing or chopping. For that, a santoku or a 6” chef’s knife might be better.
What's the difference between the bunka and the santoku from the perspective of the user
The main difference is the tip style - the bunka has a finer tip, but that also makes it a little more fragile at the tip. If your rocking more, then go santoku, for tap chop and finer tip work, go bunka!
I just learned so much! :)
Thanks for watching! The bunka is a great all-purpose knife for sure.
you is the boss
Kiritsuke^^