A cross between a Gyuto and Nakiri, the Bunka Bocho was originally designed to suit new preparation styles that came with opening borders with the west.

The name translates to 'Bunka' (cultural) 'Bocho' (kitchen), where it refers directly to the new cultural attitudes around cooking. It is similar in style and purpose to a Santoku, designed to suit multiple preparations including meat and vegetables. The main difference is its prominent pointed tip, and downward sloping spine referred to as a ‘reverse tanto’. This allows better dexterity when moving between larger cuts and smaller intricate tasks.

Bunka's favour traditional ‘Wa’ handles, even outside of Japanese cooking, something of an oddity considering its modern origins.

For more information about our Bunka Bocho, visit here: [ Ссылка ]

свернуть