Posted By: T.M.
- verified customerIíve never used a bunka before so thought Iíd give this a try. Boy am I glad I did. Iíve usually used a Nakiri for most of the cooking I do or a newly obtained 210 Mazaki Gyuto for little larger jobs or meat slicing. Now, I find myself grabbing this bunka most often. The pointed tip is great for dicing up things like garlic and the relatively small size makes maneuverability so easy. Blade height makes chopping a breeze as well. A surprise I found which may sound stupid was how easy it is to aim and cut with the tip. Slicing out seeds from an apple wedge to cutting out that first piece of a pie, I could get the two cuts to meet exactly. I really feel stupid talking about that cause it just never bothered me before but now that I can get such precision, it bugs me when I get over cuts or the cuts donít meet all the way lol! Ootb edge was pretty good but still stoned a little and got a ridiculous edge without much effort at all. First thing I cut was a strawberry cream cake. To my surprise this baby went right through a whole strawberry with pretty much a straight push cut and the strawberry didnít even sink down. I do a lot of Japanese cooking and this has been a great cross between a Nakiri and Gyuto as a home cook. Iíd say about 85% of the cutting I need to do can be accomplished with this knife alone. Maintenance is also very forgiving as well. I love my new Mazaki but i find it very susceptible to corrosion where as with this knife, while it is stainless clad, even the core steel seems to not require the constant wiping down that many of my other carbon steel core blades require. Since the first sharpening, Iíve just stropped to bring back a screaming edge and this is with daily use. So far, Iíve had zero chipping issues. Iím seriously thinking about purchasing more of these as gifts. I would highly recommend this to home cooks for light to medium tasks.
Was this rating helpful to you? Yes No