HOW TO USE A BUNKA - JAPANESE KNIFE

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  • เผยแพร่เมื่อ 28 ก.ค. 2024
  • Hey folks, thanks for tuning in as always!
    In todays video we're going to take a look at the bunka, talk about what makes it awesome and then show it off in action, with some knife skill tips and tricks along the way!
    You can find our in stock selection of Japanese knives, stones, and accessories on our website : www.sharpknifeshop.com
    Remember to follow us on social media for more knife related content, updates, restocks and giveaways!
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    00:00 - Intro
    00:38 - The Station
    2:18 - The Grip
    3:49 - The Onion
    10:24 - The Pepper
    12:15 - The Orange
    16:40 - The Steak
    19:40 - Outro
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ความคิดเห็น • 37

  • @timpani25
    @timpani25 ปีที่แล้ว +22

    could i suggest a few sound deadening panels in the studio when you record? it would remove that low-frequency boom-y echo, and be more easy to listen to, IMHO. thank you.

  • @pammoore8963
    @pammoore8963 ปีที่แล้ว +1

    Love the bunka!!! My fave! Love your shop and your channel!

  • @gabriell4031
    @gabriell4031 ปีที่แล้ว +7

    My favorite kinda shape by far. I make a lot of veggies daily and this shape in 165mm does 90% and my Gyuto comes out only for big veggies or fruit. I think the biggest takeaway here is more people need to get a feel for pushing or pulling when cutting. When people watch me chop they focus on how sharp my knife is but what really makes these knifes look so sharp is the proper technique of “using the whole blade” this will also cause less knife slapping on the board and will also help with less fatigue. Then as you get the motion the speed will come I would say I spent weeks of everyday cooking to get the motion of moving the knife correctly and now it happens so fast that people can’t tell.

  • @corneliusreed4873
    @corneliusreed4873 ปีที่แล้ว +1

    Great technique demo and I am going to fill out my modest collection with a Bunka

  • @natedogg1777
    @natedogg1777 ปีที่แล้ว +3

    I don’t have a nice Santoku to compare with my Bunka but I feel like they’re nearly 100% interchangeable. I still want both though, ha.

    • @jensebu78
      @jensebu78 11 หลายเดือนก่อน

      I have a Kai Santoku and a Nakiri from another company. No need for a Bunka i guess. But we are travelling to Japan and i want a knife 😂

  • @WormyLeWorm
    @WormyLeWorm ปีที่แล้ว +2

    Content like this is great. You can learn a lot. Would be very cool to see some examples focusing on a specific ingredient and the common issues people have cutting them. I for example had many problems with onion verticals and using the proper force/getting my knife to slip through them easily, and it all came down to my arm positioning and how I was angling the knife. Took me a long time to figure out.
    This is also good because it shows you can basically make a knife of any size work. Lots of times people worry they won't have enough length, myself included, but when I was learning to cook and sharpen I did basically everything with a 150mm knife and made it work fine for many years.. If anything it makes it a bit easier a lot of the time because you have more control and space isn't an issue.

  • @TwinsCustomsCA
    @TwinsCustomsCA ปีที่แล้ว

    Thanks, i ve figured out what to get as 1st Japanese knife

    • @brandonhoffman4712
      @brandonhoffman4712 7 หลายเดือนก่อน

      There's only one nakiri I liked enough to buy and it's got the tip of a kiritsuke/bunka.
      It's the Nigara Homono tsuchime migaki kiritsuke nakiri. I like the tip for precise dicing. My 1st test was a small dice on an onion and it performed flawlessly.
      That being said I don't listen to knife salesmen when choosing my 1st knife. I listen to chefs that teach for a living. The type you might meet at a cooking school.
      There is only one 1st knife. It can be your only knife. Though I would get more. The knife is named after the professionals that make the food you buy. It's called the chefs knife. To me it's the 1st slot to fill in any kitchen.
      A proper 3 knife setup according to me.
      1) chef knife 7-10" (180-240mm) I suggest going with the largest size you are comfortable with. I started with an 210mm and am now eyeing a 240mm.
      2) Nakiri/bunka/santoku 6-7" 165-180mm. Pick one of these for your 2nd knife. It's mostly going to be for vegetables so I went nakiri. But I don't like most nakiri and would lean towards a bunka unless you can get a nakiri like the one I stated. It's a weird gender bender of a knife and has knife shops calling it a bunka at times, but it is a nakiri.
      3) petty knife 4.5-6" I like a 135mm size, but you find your comfy spot. This guy is gonna be your off board knife, or some small pull slices on the board.
      In general if your a bigger person I would gravitate to larger size blades. If your a smaller person then size down to your comfort.
      Handles. This really depends on you. Wa handles balance @ the blade. Yo handles balance @ the handle. Besides that it's size (diameter) of the grip with will dictate feel and confidence in hand. I like a Yo grip as my preferred balance point is right at the front of the grip. To me this gives the knife a balanced feel in hand, making the blade tip lighter, more nimble, and more in control. When you apply the pinch grip to this style handle the knife really becomes grounded in the palm. You can hold your hand out flat, open your grip, and your knife will stay right where it is in your hand. It wants to stay with you! They also tend to last much longer. You'll notice lots of wa handles you can buy, but finding scales for a western knife isn't really a thing because it was made to last as long as you.

  • @yb5937
    @yb5937 9 หลายเดือนก่อน

    In terms of organization of the working area cast an eye on Frankfurter Brett. One of the guys who invented it is professional chef, the other guy is product designer. This cutting board really improved my process in the kitchen.
    And sorry for out of topic comment.

  • @jonny9884
    @jonny9884 3 หลายเดือนก่อน

    Im seriously looking at getting a Kai Shun Premier Tim Mälzer The Lucky 13 Kiritsuke, 15 cm. It seems to basically be a smaller version of a true Kiritsuke, and a Bunka ! Probably resembles more a Bunka than a Kiritsuke that it is named after.

  • @johndanzl8724
    @johndanzl8724 ปีที่แล้ว

    If you have plenty of room, would a 240mm Kiritsuke work well for the tasks you demonstrated? They are fairly flat 15:06 and have the same tip as your bunka.

  • @dorothyhansen4374
    @dorothyhansen4374 11 หลายเดือนก่อน

    Nice tshirt:)

  • @tomgreenway2410
    @tomgreenway2410 ปีที่แล้ว

    Hi where can you get one in brisbane Queensland Australia. How much do they cost cheers

  • @cartermorganayres5263
    @cartermorganayres5263 ปีที่แล้ว

    How may one buy a Ryusen Hamono kiritsuke knife from your company?

  • @marcelobenetti2736
    @marcelobenetti2736 หลายเดือนก่อน

    Hello, i wish to know wich is the diference betwen bunka and kiritsuke ? thank you.

    • @SharpKnifeShop
      @SharpKnifeShop  หลายเดือนก่อน +1

      Bunkas are usually around the 165-180mm range and kiritsukes are usually 210 and up! Traditional kiritsukes are single beveled where as the more common kiritsuke style gyutos will be double beveled and more user friendly for most tasks and ease of sharpening.

    • @marcelobenetti2736
      @marcelobenetti2736 หลายเดือนก่อน

      @@SharpKnifeShop thank you !

  • @Actros113
    @Actros113 ปีที่แล้ว

    Did not find a link to this knife

    • @44special9
      @44special9 ปีที่แล้ว

      1:25

    • @Actros113
      @Actros113 ปีที่แล้ว

      @@44special9 "link in description" there is no link

    • @44special9
      @44special9 ปีที่แล้ว

      @@Actros113 sharpknifeshop/ click on Japanese knives then Ryusen Hamono in the blacksmith section / name at 1:25 timestamp in video

    • @brandonhoffman4712
      @brandonhoffman4712 7 หลายเดือนก่อน

      "Did not find a link to this knife"
      This sounds like the train of thought that lead to the human evolution chart on the space ship in WALL-E. The one where humans become so fat their joints separate so they can no longer function like a real human due to 1,000's of years of evolving to be more lazy... The one where the corporation tells the peoples blue is the new red and they all go OOOOO and reach for the blue button.
      Garson, more links please!

  • @Tehman00
    @Tehman00 ปีที่แล้ว

    Bunkaaa

    • @brandonhoffman4712
      @brandonhoffman4712 7 หลายเดือนก่อน

      Translated to Austrian.
      A place to escape from enemy gunfire.
      Example: Get to the Bunka!

  • @RevolutionRoad
    @RevolutionRoad 8 หลายเดือนก่อน

    What's wrong with using bamboo boards?

    • @lsamoa
      @lsamoa 4 หลายเดือนก่อน +1

      Too hard, dulls knives

  • @franzklotz
    @franzklotz ปีที่แล้ว

    What’s the name of this Bunka?

    • @LukasAusDE
      @LukasAusDE ปีที่แล้ว +1

      1:25

    • @brandonhoffman4712
      @brandonhoffman4712 7 หลายเดือนก่อน

      That is Bunkatron, Son of Megatron.
      1st of his name, king of the andals and the first men, lord of the seven kingdoms, and protector of the realm. Defender of the just, conqueror of the unbroken, smiter of false beliefs, and bringer of justice.

  • @peterpoop7760
    @peterpoop7760 ปีที่แล้ว +8

    Never wipe a blade with the cutting edge facing flesh, like you have at 3:51. It's bad practice for working with knives and worse for role-models

    • @bc454irocz89
      @bc454irocz89 ปีที่แล้ว

      He makes me so nervous lol

  • @user-jp9js9th8o
    @user-jp9js9th8o 8 หลายเดือนก่อน +3

    nice, but: why do you specialist "all" use such hard cutting boards of bammboo or oak would instead of the soft an light Hinoki wood from Japan - to care for your sensible blades, mostly made of brittle steel....

  • @brandonhoffman4712
    @brandonhoffman4712 7 หลายเดือนก่อน

    A bunka is used to protect ones self from enemy gunfire.
    Get to the bunka!

  • @theredbar-cross8515
    @theredbar-cross8515 ปีที่แล้ว +1

    Fun fact: the Japanese name bunka means "culture" 文化包丁. No idea why they gave the knife this name. Does this mean bunka users are "men of culture"?

    • @freddyc7769
      @freddyc7769 ปีที่แล้ว +1

      I think It is also called Bunka bocho wich means culture Knive. So you could say that a Bunka bocho User is a "men of culture knives" 👌

    • @battennagasaki
      @battennagasaki 5 หลายเดือนก่อน +1

      After Meiji restoration, many “new knives “were imported from the west and the Japanese then called anything imported “Bunka” suggested “new culture”. Western knives met Japanese traditional knives then the made fusion of the both. Current Santoku was called Bunka for a long time until K-tip ones appeared and now K-tip Santoku are called Bunka.