Gyuto... Bunka

S

Seesteel

Joined
Jul 7, 2018
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387
The gyuto is one of the most precise and versatile kitchen blade.
But If potatoes... then a Bunka knife is better option?


 
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Yep, looking for a non sticking, but great food release and separation knife performance.
 
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That is one tall bunka. I use a 160mm bunka for cutting up raw boneless proteins. I don't normally prep potatoes but I have used a nakiri in the past for that.
 
My take on this : it's definitely not the shape of the blade that makes food stick or not. A thin, narrow, mirror polished blade will stick less (in my experience). But somehow, the Japanese came up with the dimple-hammered blade finish which is supposed to be "no sticking". Can't vouch for it, though. It's on knives priced way too high for my wallet / curiosity.
 
herisson said:
My take on this : it's definitely not the shape of the blade that makes food stick or not. A thin, narrow, mirror polished blade will stick less (in my experience). But somehow, the Japanese came up with the dimple-hammered blade finish which is supposed to be "no sticking". Can't vouch for it, though. It's on knives priced way too high for my wallet / curiosity.
Click to expand...

Hmm... Something just like thi$?
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Yes... exists also, in different renditions, for all the japanese kitchen knives. It's almost a staple for the handforged knives. I prefer a smooth blade : easier to keep clean. Let the potatos stick !
 
Well, so far so good, it looks like there's not magical solution but better technique using the correct sharp knife for the task and practice...
 
Yes.... I actually like the shape of this Bunka knife. Looks good ! While I see no definite advantage over a Santoku, a Gyuto or a CaiDao blade, I must say it looks good. I like to mince herbs and vegetables then scrape them up with the spine... I see this Bunka blade working very well in this application.
 
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