Japanese Kitchen Knives

THE BUNKA

This Bunka Knife is the general purpose knife which is able to handle the huge variety of kitchen duties. It is particularly adept in making fine cuts of smaller goods like herbs, garlic, shallots, carrots, celery, and the likes. Its medium sized blade normally measures about 5-8 inches in its length with a big profile, anywhere starting from 2-3 inches from the heel of the spine – which really makes it handier utensil for scraping duties.

The fairly flat cutting edges of the Bunka knife had the double bevel, and this is the best for chopping and push cutting. The very subtle arc does make the rock chop possible – however, they are not very efficient for this hit. This Bunka knife is not that common, and even in Japan, because this is usually done in tiny batches using strange steel by small craft shops and independent smiths and this apt to be very costly.

Similar in loads of aspects to a Santoku, this Bunka knife is thinner and smaller, and it has an obvious convex cross section that is just above its cutting edge that gives the best release on the veggies and also proteins.

The sheepfoot end gives good management when working with fish or meat, and will give it the handiness for a more delicate work such as trimming and paring. Thanks to the tallness of the blade, this Bunka knife will finally five good knuckle clearance during its push cutting or chopping, when being applies with the modified pinch grip.

Yu Kurosaki is a steel hammered type of Bunka kitchen knife.

THE BREAD KNIFE

Even though not the traditional Japanese shape, most of the finest bread knives from around the world are styled and are being made there.

It is not only for the breads, these surprisingly flexible tools are the best for slicing sponge cakes, tomatoes, and some other kinds of squishy foods.

PARING

Once again, these are the same for their Western matching parts and usually featured the Western-style grips or handles. These are the short little blades that are styled to be used for by hands for delicate work, like for peeling vegetables and fruits as well. The Japanese knives use for pairing are normally below 3.5 inches.

Tojiro is a kind of Paring Knife.

PETTIES AND UTILITIES

The petty knife had the similar basic uses as the Western paring or the utility knives, just with the longest blade. Just like the utility knives, the petty knife has been nimble and is so handy for the small tasks that needed some agility.

The blade measurements of the petties adjust considerably running starts from 3.5 up to 8 inches and have a height of 1 inch to 1.5 inches starting from the heel to spine. Its blade profile is normally triangular in its shape, lifting of the heel into its tip, and its edge is crushed in a twice bevel.

The major difference between the Eastern and the Western styles are that the petty knives may be used for a mini chopping task on the cutting board, while the paring knife is much better fitted to handheld tasks.

Tojiro Petty is so far the best kind for this category.