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Frequently Asked Questions about Bunka Knife
What is a bunka knife made of?
The bunka is typically made from a wide range of high-carbon steels including blue steel (Aogami), white steel (Shirogami) and a wide range of stainless steels such as VG10, Ginsan and SG2 being among the more popular choices with many blacksmiths or a combination of both (clad steel). Depending on the blacksmith, the steel choice depends on their own preference and skills working with specific steels and it's completely up to you whether you'd like to use a stainless or carbon steel knife.
What size is a bunka knife?
The bunka is generally a specific size range and shape (although obviously some sit outside this general rule) and most bunka range from around 160-200mm in cutting edge length. There is also a smaller ko-bunka shape which mirrors the same general shape properties but can range from as short as 80mm up to around 130mm and is a good alternative to a petty knife for those who prefer a taller short utility knife.
Is the bunka a specialised knife?
The bunka is considered a versatile Japanese knife designed for a wide range of tasks in the same way as a santoku and gyuto knife but if you are making more intricate cuts or you prefer a tap chopping or push-pull cutting style the flatter edge profile bunka would be an ideal choice as it makes more contact with your cutting board with each motion. If your preference is for a rock cutting motion then we would recommend the gyuto shape knife with its rounder belly profile over the flatter bunka.
Choosing the perfect knife & accessories
We've helped thousands of customers choose their perfect knife and kitchen accessories since 2011 and we're here to help you too.
Read our guide to choosing a Japanese knife and don't hesitate to contact us if you have any questions!
