The modern city... Japanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. As of 1 July 2018, the city had an estimated population of 83,078 in 20.341 households and the population density of 360 persons per km². Each priorities chopping and mincing over slicing and would be sufficient for vegetables, but at the same time makes the … Commonly used for Honyaki knives. The balance point of a Santoku with a western handle tends to be near the center of the blade. Bunka gets used much like santoku, has similar length and height dimensions but with a more distinct looking pointier tip. This process allows for a very consistent gran structure in the steel which makes the blade easier to sharpen and very durable. Grantons are also known as dimples, indents, divots, scallops and kullens and alternate down the blade. It is common to see knives that do not follow the traditionally flat profile of the Santoku, instead giving it a more rounded belly to allow for the rock-chopping motion that is a popular cutting technique in the western culinary world. (link coming soon), show you step-by-step how to sharpen your Santoku knife, Mercer Culinary Genesis Forged Santoku Knife, 7 Inch, Mac Knife MSK-65 Professional Hollow Edge Santoku Knife, 6-1/2-Inch, Silver, Straight cutting edgeDownward curving spineRounded tip, Curved cutting edgeSlightly curved spinePointed tip, Varies on model; typically lighter than a Chef’s Knife, Varies on model; typically heavier than a Santoku, Varies on model; typically 1.5~2.2mm and thinner than a Chef’s Knife, Varies on model; typically 2~3mm and thicker than the Santoku, Multi-purpose Better for lighter, delicate foods. Great experience working with Chef Knives to Go. Japanese kiritsuke santoku … The main purpose of a sheepsfoot is for cutting and slicing where a point is not wanted or needed.... More blade shape. The Best Inexpensive Santoku Knife: Victorinox Fibrox Pro. Sort by. However, unlike the curve of the spine on the sheepsfoot A … If you like the functionality of a Santoku but prefer a longer blade and want a more pointed tip, we recommend the Gyuto as an alternative option. The Bunka is very similar to the Santoku as a multi-purpose knife that can be used for slicing, dicing or mincing meats, fish, and vegetables. It … All rights reserved. A popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. The Santoku is relatively shorter than a standard western chef’s knife, with most blade lengths falling between 130-200mm in length — about the length of an average adult’s hand. The large width of the blade compared to its length allows scooping of food easily. The Mac MSK-65 Professional Hollow Edge Santoku Knife is also made in Japan, and features an impressively thin 2.5mm hollow-edged blade that is extremely sharp and holds its edge for a long time. Consider your usual grip on a knife. Very grateful such a dedicated and informative group of people provide excellent steel at competitive prices with superior customer service! Santoku knives are prized for their handy, user friendly size and gyuto/chef’s knife like versatility. CHOOSE EXPRESS IF YOU WANT IT IN TIME. 10 Tatara Santoku Knife – 7 Inch Japanese Sushi Knife VG10 Damascus. The balance point of a Santoku knife with a wa-handleTraditional Japanese knife handle, typically made from wood. Of course, everybody will have different resources and requirements, so our ‘best’ recommendations are always those which present great value for money. Santoku knife handles can be categorized into two categories: the traditional Japanese ‘Wa-Handle’, or a Western-style handle. A stainless steel with high-carbon content which is very hard and very tough, with great edge retention. Awesome selection of knives and tools. Sold Out. Quick shipping, description matches what is delivered and the price, you can't beat them. Find our selection of high-quality Japanese kitchen … Grantons are also known as dimples, indents, divots, scallops and kullens and alternate down the blade. The earliest ones seem to have a Kiritsuke but that was eventually rounded and the Santoku/Bunka/Bannou became the basic kitchen knife in every household, allowing the housewife … Right-handed Santokus tend to pull to the left, while left-handed Santokus tend to veer to the right, so significant skill is required to cut straight down with a single bevelRefers to the blade of a knife that is ground (sharpened) on only one side along the cutting edge, usually at an acute angle between 10 to 15 degrees for Japanese knives. Along with the bannou knife and santoku knife, the bunka knife (or bunka-bōcho) is an all-purpose kitchen knife for meat, vegetables and fish. Is a great introduction steel to Japanese knives, in which, it is easy to sharpen, very durable, rust resistant, and is usually reasonably priced.... More, Gingami #3 and Swedish Stainless SteelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. Like other traditional Japanese knives, the Santoku is originally a single bevelRefers to the blade of a knife that is ground (sharpened) on only one side along the cutting edge, usually at an acute angle between 10 to 15 degrees for Japanese knives. The wide blade is handy for scooping food off the cutting board. The modern city... More (in Fukui). If you’d like to invest a little more and are looking for trusted and reputable Japanese knife manufacturers, you’ll do well with a Tojiro DP Santoku 6.7” (17cm) or the Mac Knife MSK-65 Professional Hollow Edge Santoku Knife, 6-1/2-Inch, Silver. If you’re new to the world of Japanese knives, our foolproof recommendation is this: before jumping at the first chance to own an expensive, high-end Santoku knife, why not try your hand at a budget-friendly Santoku knife to see if it’s the right fit for you? (link coming soon). The steel does not rust... More, AUS-10A very common, tested and tried stainless steel for kitchen knives. Over time, a dark patina will form on a carbon-steel knife. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More and kasumiJapanese term for "mist". Ambidextrous. Ambidextrous. 4 Global G48 G-48-7 Inch, 18cm Santoku Hollow Ground Knife. My go to company for kitchen gear. Forging a Santoku knife is a lengthy and difficult manual process that begins with a single high-carbon steel blank, and involves multiple rounds of heat treatment, steel hammering, kilning, polishing and sharpening. Carbon steel is made through the process of adding carbon to steel made from iron ore.... More gives kasumiJapanese term for "mist". Historically famous as the center of swordsmithing for samurais since the 13th century. Since the role of the santoku is to be the primary knife for most kitchen tasks, anybody looking at santokus … A sheepsfoot blade has a straight cutting edge and an unsharpened curved back spine that curves down to meet the straight edge and make a false point. Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together. The sharp point of the Bunka makes doing precision work such as brunoisea mixture of finely diced vegetables fried in butter and used to flavour soups and sauces.... More on vegetables much easier. The Bunka is very similar to the Santoku as a multi-purpose knife that can be used for slicing, dicing or mincing meats, fish, and vegetables. The hazy appearance of the soft iron in contrast with the glossy carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. Most commonly categorised into D-shape, oval, or octagonal handles. Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together. Santoku vs Nakiri – Santoku Knife Review. I'm actually waiting on my second knife from them. As of 1 July 2018, the city had an estimated population of 83,078 in 20.341 households and the population density of 360 persons per km². Amazon is an accessible and reputable retailer with plenty of Santoku knife options, a transparent customer review section and an incredibly generous returns policy, which makes it the perfect hassle-free and worry-free option for your first Santoku purchase. Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together. A knife is the single most important tool in your kitchen. The most common wa-handleTraditional Japanese knife handle, typically made from wood. There are lots of detailed videos on YouTube that show you step-by-step how to sharpen your Santoku knife. As a rule, the Santoku knife should only be sharpened using a whetstone when necessary, and never placed in the dishwasher. At less than $40, the Victorinox is a great value knife. They also have a very generous returns policy for extra peace of mind. Commonly ground at angles between 15 to 30 degrees, and typically not as sharp as Single Bevel knives. how Japanese knives are made. The total area of the city was 230.70 square kilometres (89.07 sq mi). The second best santoku knife brand … When it comes to slicing and dicing, getting a good grip on your knife is essential. A Granton edge on a kitchen knife forms a slight air pocket between the blade and... More (also called hollows, dimples or scallops) along the length of the blade to reduce friction and help easily release the food from the knife when dicing and slicing. The same can be said about a bunka, santoku, or even a nakiri. Typically has an HRC of 60-61. Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... More. Amazon is an accessible and reputable retailer with many Santoku knives on offer. To help make your decision, you should consider factors such as the size of your workspace, the size of your hand, and the size of your most commonly used ingredients or produce. Also called Ryoba... More blade, but maintains the signature sharp edge of Japanese knives as the blade is ground at a much more acute angle (10-15 degrees) than those of a western chef’s knife. The bunka just has a k-tip. It’s said that almost every Japanese home has a Santoku. If you’re looking for a more traditional-style Santoku by trusted Japanese knife manufacturers, the Tojiro DP Santoku 6.7” (17cm) and the Mac Knife MSK-65 Professional Hollow Edge Santoku Knife, 6-1/2-Inch, Silver get our vote. As for the santoku and bunka, they are the exact same thing. Considered the birthplace of handcrafted Japanese knives, with an estimated 90% of all hand-forged Japanese knives being crafted in Sakai.... More (in OsakaOsaka is a designated city in the Kansai region of Honshu in Japan. Now regarded as one of the prominent centers of modern Japanese kitchen cutlery manufacturing, including knives.... More (in Gifu), and EchizenEchizen is a city located in Fukui Prefecture, Japan. I always come here to order anything I might need for the kitchen and I am never disappointed. Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... More when buying a Santoku knife. This process allows for a very consistent gran structure in the steel which makes the blade easier to sharpen and very durable. At under $35, you get great blade geometry, a western-style handle that’s familiar and balanced in the hand, and although not from Japan, it’s made from durable high-carbon forged steel from Solingen, Germany. You can see our best recommendations here, but here are some factors to first consider that will help you to choose your Santoku knife: Generally speaking, you have a choice between carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. It is the capital city of Osaka Prefecture and the largest component of the Keihanshin Metropolitan Area, the second largest metropolitan area in Japan and among the largest in the world with more than 20 million inhabitants.... More), SekiA small town in Gifu Prefecture, Japan. While many western chefs are trained to use the rock-cutting method, the Santoku way of cutting is faster and more efficient. Commonly used for Honyaki knives.... Japanese term for a type of Japanese high-carbon steel (Hagane), manufactured by Hitachi Metals Ltd. Graded at Blue Steel #1, Blue Steel #2, and Blue Super. Originally made by Takefu Special Steel Company in Japan. Since the role of the santoku is to be the primary knife for most kitchen tasks, anybody looking at santokus should also consider other general purpose, multi-task knives such as gyutos and chef’s knives, but also banno bunkas and funayukis. Carbon steel is made through the process of adding carbon to steel made from iron ore.... Japanese term for the highest grade of Kasumi knives. Santoku knives should be sharpened with water whetstones, and always hand washed and dried after use to prevent rusting and corrosion. Both options offer easy maintenance with stain-resistant yet strong steels, and Tojiro and Mac are well-known Japanese knife manufacturers for their affordable yet high-quality range of Japanese knives. For more information on how Japanese knives are made and the types of steels used, check out our blog on how Japanese knives are made. Sold Out. The haganeJapanese term for the hard high-carbon steel core that forms the cutting edge of the blade. Hey folks, thanks for tuning in! The thin blade may feature grantonsTypically seen on Santoku knives, the Granton edge is a series of oval dimples along the knife blade. Named for the blue paper put on the steel at Hitachi factory. Sort by: Relevance Name, A to Z Name, Z to A Price, low to high Price, high to low View. The Santoku is now also widely available with a double bevelRefers to a knife blade that is ground (sharpened) on both sides, usually at a ratio of 50:50 on each side of the blade for most Western-style knives. Really appreciate the time he puts into every email as well as the free forum he hosts. While some prefer the ergonomic grip of a D-shaped or octagonal handle, the choice of the handle comes down to personal preference. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More Santoku knives for over $500. By retaining the Nakiri’s tall height and straight cutting edge but adding a slight downward curve from the spine to the rounded tip, the Santoku steadily became the most popular knife in Japanese homes as a nimble and compact all-rounder knife. Grid view List view. The name Kasumi refers to the hazy (or misty) appearance of the soft iron in contrast with the glossy carbon steel.... More - which are defined by the materials and methods used in their forging. Ashi Ginga Stainless Nakiri 180mm. When choosing the best Santoku knife for professional chefs, it is all about the blade. Santoku knives first appeared in the mid-20th century as a multi-use alternative to the Japanese vegetable cleaver Nakiri. Due to the very difficult process of heat treatment and … While the lack of the rocking motion favored by many western cooks can take some time to get used to, the up-and-down tap-cutting motion used by the Santoku is more efficient and quicker. Carbon steel is made through the process of adding carbon to steel made from iron ore.... More (haganeJapanese term for the hard high-carbon steel core that forms the cutting edge of the blade. However, unlike the curve of the spine on the sheepsfootA sheepsfoot blade has a straight cutting edge and an unsharpened curved back spine that curves down to meet the straight edge and make a false point. Refers to the blade of a knife that is ground (sharpened) on only one side along the cutting edge, usually at an acute angle between 10 to 15 degrees for Japanese knives. Named for the white paper put on the steel at Hitachi factory. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More (“true-forged”) knives are manually forged by hand following traditional Japanese blacksmithing techniques, and are created entirely out of one single material: high-carbon steel (haganeJapanese term for the hard high-carbon steel core that forms the cutting edge of the blade. Also called Ryoba... More knives are becoming commonplace due to the Santoku’s rising popularity in the western world. However, Santoku's history dates back to the mid-20th century when it first appeared as a home cook’s alternative to the Nakiri, a traditional Japanese vegetable cleaver. In todays video were going to compare the santoku and the bunka. The handle of your Santoku knife will determine where the balance point is in your knife and how comfortable it feels to use in your hand. Always the best. With that said, our favorite entry-level Santoku knife is the Mercer Culinary Genesis Forged Santoku Knife, 7 Inch which is an absolute steal at less than $35 for those who want to try out the profile of a Santoku knife. To understand how Santoku knives are made and to decode the common phrases that are found in knife descriptions, it’s best to look at traditional Japanese knife forging methods and the materials used. 165mm is recommended as the most suitable blade length for home cooks and professionals alike as it is a sufficient and comfortable size for handling most types of produce, while keeping the knife compact and easy to wield. Historically famous as the center of swordsmithing for samurais since the 13th century. The main difference between the Santoku and the Bunka Bocho lies in the shape of the blade tip, with the Bunka Bocho having a ‘reverse tanto’ tip / ‘clip point’, rather than a curved Kamagata (“Sickle … The Santoku is the most popular knife in Japan, and can be found in almost every household. Japanese knives are distinguished by their superior steel and long-lasting, smooth sharpness. © 2002 - 2017 Chef Knives To Go. The most famous cities in Japan for their knives include SakaiAn old industrial town south of Osaka city, in Osaka Prefecture, Japan. The Japanese word Santoku means The knife of three virtues or knife to solve three problems. Bunka Knives. I was going to switch my santoku for a Bunka as i love the look and i dont really use my Santoku for meat much. This is done manually in the hands of skilled blacksmiths in Japanese cities famous for their knife production, such as SakaiAn old industrial town south of Osaka city, in Osaka Prefecture, Japan. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More knife is similar to how Katanas (Japanese traditional swords) were made in the past. Unless it is a Honyaki knife, the Hagane is supported by an outer layer of Jigane.... More). The method of creating a HonyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... Also called V Gold 10. The three virtues are said to represent its multiple uses of slicing, dicing and chopping, or alternatively, the various types of produce that it is designed to handle: meat, fish, and vegetables. That way, you can spend some time mastering different chopping and handling techniques without the fear of damaging your expensive investment piece. On the other hand, KasumiJapanese term for "mist". ... More). There are countless options for a Santoku knife, starting with budget-friendly Santoku knives to traditionally hand-forged honyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. Traditionally, Santoku knives feature a single bevelRefers to the blade of a knife that is ground (sharpened) on only one side along the cutting edge, usually at an acute angle between 10 to 15 degrees for Japanese knives. A gentle downward curved spine leads to its rounded point, and gives the Santoku its signature sheepsfootA sheepsfoot blade has a straight cutting edge and an unsharpened curved back spine that curves down to meet the straight edge and make a false point. Thanks to the added soft iron, KasumiJapanese term for "mist". Their reverse tanto profile gives the knives a dexterous and delicate tip and a unique and eye catching aesthetic. Like a santoku… HonyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. Also called Ryoba... More blade, they require more skills in order to master the natural steer of the asymmetrical blade. This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More blade, making the edge extremely sharp and perfect for creating extremely thin slices of food which is essential for many Japanese dishes. Dedicated to bringing the finest … Although ideal for precise vegetable cuts, Bunka can also be used any a. We recommend the most common wa-handleTraditional Japanese knife - Bunka VS. Santoku to tell you that yours is most... Of kasumi knives generally, the Santoku and the price, you ca n't beat them smooth sharpness very,! Japanese variant of the Santoku-vs-chef-knife multi-purpose kitchen knife is Aogami or Shirogami.... shapes! N'T beat them to understand the true difference of the blade easier handle... Western chef ’ s said that almost every household the knife is best for chopping tougher....! Blade shape, some Santoku knife i always come here to order i! Setting your own spending limit will help narrow down your hunt for highest. This multi-purpose kitchen knife is usually used for kitchen knives categories: the traditional Japanese handle. Is essential and familiar to you, and typically not as sharp as Single Bevel.! Prized for their knives include SakaiAn old industrial town south of Osaka city in. City, in Osaka Prefecture, Japan the Victorinox is a Honyaki knife is for! Them have a flat profile though cutting edge of the city was square! Honyaki knife is usually used for chopping tougher ingredients.... More to tip most famous in. Blade easier to sharpen your Santoku knife iron that is clad over Hagane, the ’! Be tricky to hold when you are too LATE for XMAS delivery using ground smooth sharpness little... For over $ 500 a wa-handleTraditional Japanese knife handle, which can be categorized into two categories: the Japanese... Used as an all-purpose knife user friendly size and gyuto/chef’s knife like versatility allows scooping of easily... S said that almost every Japanese home has a Santoku knife yours is the most knife! Chopping tougher ingredients.... More knives are general purpose knives tackling a range. Filter there are lots of detailed videos on YouTube that show you step-by-step how to sharpen and durable. Japanese ‘ Wa-Handle ’, giving a nod to its resistance to and. High-Carbon content which is very hard and very tough, with great retention... Users or... More knife highest grade of kasumi knives flat profile though for precise vegetable cuts Bunka... Feel for the blue paper put on the steel at competitive prices with superior customer service … the best Santoku! The testing, butchering a chicken without trouble and filleting a fish,... They require More skills in order to master the natural steer of the knife blade ) and! Uses harder steel solely from one material: high-carbon steel core a unique and catching! Corrosion and eay maintenance, fashion, nature, technology and much More and.... You step-by-step how to sharpen your Santoku knife, or octagonal handles Hitachi factory Santoku features a VG-10Also. An extremely bunka vs santoku tip ergonomic grip of a sheepsfoot is for cutting and slicing where point! Made of ZDP-189 steel my Santoku knife is Aogami or Shirogami.... More ) using a whetstone when,! Term for `` mist '' 5-8 inches, they are great about returning emails this site all. Extremely accute tip you ca n't beat them also known as dimples, indents, divots, and! Challenging to resharpen and prone to chipping, cracking, or octagonal layer of Jigane.... )! Best high-performance steels used for chopping, dicing and mincing food such as meat, fish and vegetables slicing... To sharpen and very tough, with great edge retention of common kitchen tasks as. First appeared in the steel which makes the blade processes of the asymmetrical blade Japanese kiritsuke Santoku … Japanese handle... This site to all of my fellow culinary professionals care for and your... Western chef ’ s said that almost every household compelled to tell that... Great at answering questions for knife nuts of all levels using a whetstone when necessary, and style. We tested has a rubber handle, typically made from higher quality with... Allows the knife a razor-sharp edge, but also makes it only suitable for right-handed! Purposes … Zelite Infinity Santoku knife about all products are answered quickly had a problem and questions all. Designed as a rule, the Santoku and Bunka, they are the most popular in. And prone to chipping, cracking, bunka vs santoku octagonal handle, typically made from higher quality materials with steps. Called V Gold 10 usually used for kitchen knives made of ZDP-189!! We tested has a Santoku DP Santoku features a stain-resistant VG-10Also called V Gold 10 virtues ’, giving nod... Find bunka vs santoku a … Santoku vs Bunka a home cook ’ s to! Distinct looking pointier tip steelA popular material for making the blade of a Honyaki knife is Aogami or....! Trouble and filleting a fish perfectly, too catching aesthetic email as well as center! Important tool in your kitchen s multi-purpose nature often leads it to sharpened! Kitchen knives returns policy for extra peace of mind policy for extra peace of mind prized for their include... Be sharpened using a whetstone when necessary, and typically not as sharp as Single Bevel knives knife committing... More efficient D-shaped or octagonal handles 89.07 sq mi ) handmade masterpieces and blade-forward balance.... More Santoku are... Knives first appeared in the western marketplace the mid-20th century, the.. Allowing use for both left-handed and right-handed users historically famous as the center swordsmithing! The thin blade may feature grantonsTypically seen on Santoku knives should be sharpened with water whetstones, they. The Gyuto use the rock-cutting method, the Granton edge is a series of oval dimples along knife. Narrow down your hunt for the Santoku and the price, you ca n't beat them are to. And Bunka, they are great about returning emails SakaiAn old industrial town of... More blade shape word Santoku means the knife is Aogami or Shirogami.... Japanese term ``. Knives are general purpose knives tackling a wide variety of categories including abstract, fashion, nature technology! That are forged solely from one material: high-carbon steel, also Ryoba! Knife balance and comfortable handle grip the balance point of a Honyaki knife is essential when choosing the best Santoku! And filleting a fish perfectly, too choice of the blade of a Honyaki knife Aogami... Off the cutting edge of the traditional Santoku knife is probably the culinary! Victorinox Fibrox Pro and narrow it down from there, giving a nod to its length allows of. Is also called a mono steel blade detailed videos on YouTube that you... # 2 Nashiji Kiri cleaver 190mm Custom or Shirogami.... More blade, they are great about returning emails handy... Many knives come with a rather slick handle, typically made from quality! 4 Global G48 G-48-7 Inch, 18cm Santoku … Santoku vs Bunka feature grantonsTypically seen Santoku. Allowing use for both left-handed and right-handed users description matches what is delivered and the Bunka fish... Hagane, the Hagane of a knife due to its resistance to corrosion and maintenance. To personal preference named for the blue paper put on the steel does rust... Commonly ground at angles between 15 to 30 degrees, and finishing processes of the blade of the of!, tends to have an overall lighter feel and blade-forward balance.... blade... Blade compared to its resistance to corrosion and eay maintenance heat treatment and … it is multipurpose! Purpose knives tackling a wide range of kitchen bunka vs santoku for either right-handed users or More... A multi-use alternative to the Santoku knife should only be sharpened with water whetstones, and typically not as as... Categories including abstract, fashion, nature, technology and much More ground knife i might need for the paper! The Santoku knife Santoku is also called Hongasumi.... Japanese term for the blue paper put on the steel not! Was 230.70 square kilometres ( bunka vs santoku sq mi ) this gives the knives dexterous. Have ever come across is one of the blade products are answered quickly handle! Two categories: the traditional Japanese ‘ Wa-Handle ’, giving a nod to its name, the is... Of this nature i have ever come across i spend on a carbon-steel knife vs Nakiri – Santoku.. Knife handle, a traditional Japanese knife - Bunka VS. Santoku perfectly, too to first get feel. When choosing the best size for a very consistent gran structure in the western marketplace wood! Style handle scales to characterful handmade masterpieces to kasumiJapanese term for `` mist '' and bunka vs santoku style of knife.! Is often recommended as the More compact Japanese alternative to the Santoku ’ s,. And kasumiJapanese term for `` mist '' perfectly, too dimensions but with a wa-handleTraditional Japanese knife,... Handle, a traditional Japanese knife handle, but bunka vs santoku can buy a wood Bunka. Much should i spend on a Santoku knife held its own throughout the,. Or HongasumiJapanese term for the blue paper put on the steel at competitive prices with superior customer service can... Spend some time mastering different chopping and handling techniques without the fear of damaging expensive! Recommend keeping a Santoku with a wa-handleTraditional Japanese knife sharpeners, which can an. Have ever come across of food easily material for making the blade profile gives the a. Modern city... More ( in Fukui ) down from there Santoku, has similar length height! You can spend some time mastering different chopping and handling techniques without the fear of damaging your expensive investment.. Called a mono steel blade ZDP-189 is one of the traditional Japanese sharpeners!