The art of cooking depends on the quality of the tools you use, and Japanese knives have long earned a reputation for excellence in the culinary world. Among these knives, the Santoku and Bunka stand out as versatile all-purpose Japanese knives. Learn more about the characteristics and history of these two iconic knives, as well as their advantages in the modern kitchen.
Japanese utility knives, such as the Santoku and Bunka, embody the art and tradition of Japanese cuisine while meeting the modern needs of cooks around the world. The Santoku is synonymous with versatility, while the Bunka shines with precision. Choosing between these two knives will depend on your personal preference and the tasks you perform most often in the kitchen. Either way, investing in a quality Japanese knife is a wise choice to enhance your culinary skills and enhance your enjoyment of meal preparation.
The Santoku, whose name means "three virtues" or "three uses," gets its name from its versatility. It was developed in Japan in the 20th century as a response to the growing popularity of Western chef's knives. Designed to meet the needs of Japanese cooks while adopting elements of Western cuisine, the Santoku quickly became a staple in kitchens around the world. The Santoku features a wide, rectangular blade tapering to a "Kamagata" point, similar to the shape of a bird's beak. Typically 15 to 18 cm in length, the double-beveled blade is ideal for a multitude of kitchen tasks. The tip of the blade is slightly curved, allowing for smooth swinging movements when cutting, and the width of the blade makes it easy to collect cut food. Versatility in the Kitchen The Santoku excels at preparing meats, fish, vegetables, and even fruits. It's ideal for chopping, slicing, mincing, and finely dicing. Its versatility makes it a favorite among amateur and professional chefs worldwide.
You can find our selection of Santoku knives here.
In terms of an all-purpose knife, this type of Japanese blade is versatile and has its roots in tradition. Unlike the Santoku, the Bunka is newer and less well-known outside of Japan, but it is quickly gaining popularity thanks to its exceptional kitchen capabilities. The Bunka is distinguished by its elegant, pointed, and slightly curved blade. The blade size generally varies between 150 mm and 180 mm, making it as handy as the Santoku. The Bunka is a true Japanese all-purpose knife. Its shape allows for great precision, making it ideal for cutting fine vegetables, herbs, as well as for light butchering tasks or preparing sushi. The point of the blade is also useful for making detailed and artistic cuts.
You can find our selection of Bunka here.
