Posted By: JCFrom generally observing my family in Tokyo, I've noticed that nobody rock chops. They push cut with a santoku or bunka, and chop with a nakiri. Rock chopping a good bunka can result in chipping the blade. My wife can mow through a handful of green onions with a nakiri in seconds, whereas I prefer push cutting. I've shaved my knuckles one too many times. This bunka is a bit on the smaller side as bunka knives go, but is adept at cutting vegetables -- much better than my santoku. The pointed tip is great for garlic and other fine work. I can often cook an entire dinner without reaching for another knife.
The blade's edge profile is curved just enough to allow for an accurate thrust. The blade appears to have begun its life as a G3 plate knife which then had a softer stainless hammered to its exterior. It's pleasant to look at, but if you are used to hammer-forged steel knives you might be a little disappointed. The traditional wa handle is nothing special, but it gets the job done. The tang is nicely glued, which should prevent water intrusion into the handle.
This particular bunka has a G3 stainless steel core, which I've found to sharpen like a White #1 or #2. It does have a tendency to gum up the stone, but it isn't extreme. It holds its edge well. It's a great little push cutter that is worry-free thanks to its stainless construction. This little bunka has become my "go to" in the kitchen. It's a great little workhorse.
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