When it comes to Japanese kitchen knives such as the Bunka knife in Australia or elsewhere, they are developed from heavy, simple blades, which are offered in lots of well-thought-out forms that are used for exact determined tasks. This article offers a list of some of these knives.
1. Santoku – Multipurpose
This is a multipurpose Japanese knife that literally translates to the ‘knife of three virtues’ – it’s utilized for fish, vegetables, as well as meat. Santoku is sometimes referred to as santuko in some regions of Europe. Bukabocho or Santoku-bocho is its full name. The knife could come with a European or Japanese handle. Its typical length ranges from 165mm to 180mm and it is virtually always double-beveled.
2. Nakiri – Vegetable knife
A thin rectangular blade that is designed to be used in cutting vegetables; much like the Usuba, just much thinner and intended mostly for use in homes. Nakiri translates into ‘knife for cutting greens’. The knife could feature a European or Japanese handle. Its typical length ranges from 165mm to 180mm, and it is virtually always double-beveled.
3. Bunka – Multipurpose
With its usual functionality, the Bunka Bano-Bocho knife design is meant for versatile use in cuisines of the western world. It features a flexible profile that’s wide enough at its handle, the gently designed belly of its blade being quite suitable for making either short or long cuts, a flat back side of its blade, and a thin tip meant for precise work with food items. As a result of the multipurpose functionalities of Bunka knives, particularly in western cuisines, the Bunka type of blade is chosen when virtually every production company is designing its very first Japanese knife. Most of such providers are proud to say that it always turns out their bestselling knife, getting excellent feedback from both home cooks and professional chefs.
This knife represents the Chinese version of the major kitchen knife. Its sharp, thin blade was initially designed for use in cutting vegetables, but it could also be used for any other varying cooking tasks. In Japanese language, the Cleaver knife is called chukabocho.
A thin, rectangular blade that is designed to be used in cutting vegetables. In comparison to the Nakiri, this knife is chisel ground and features a classic Japanese handle. Kakugata (‘kaku’ means ‘square’) or Azumagata Usuba are no more Japanese for the classic Japanese knife used in cutting vegetables. The Usuba knife is different in the kind of blade tip that it features, which could be either semicircular or rectangular. Kamagata Usuba features a semicircular blade tip and it is a knife that originates from the Kansai region. To sum things up, Usuba knives differ in accordance to their varying tips, which are quite valuable for cutting varying types of vegetables.
In conclusion, these are the some of the foremost options that you can choose from when it comes to Japanese knives like the Bunka knife in Australia or anywhere else in the world. It is hoped that the information that has been offered in this article will help you in choosing the most suitable option when, you are out shopping knives for your kitchen. So, use the offered information.