Home / Cutlery Types / Bunka (Traditional All-Purpose Knife)

Bevel Type Analysis

Double Bevel (Ryoba)

Double-bevel (Ryoba) blades are ground symmetrically on both sides. This splits the cutting force evenly, making them intuitive, easy to guide straight down, and highly versatile for home cooks cutting meats, veggies, and general ingredients.

Cutting Mechanics

Single vs Double Bevel Cut Mechanics

knife

Bunka (Traditional All-Purpose Knife)

Bunka

Description

The Bunka is a traditional multi-purpose kitchen knife very similar to the Santoku, but distinguished by its aggressive, inverted tanto tip (called a 'Bunka tip'). This pointed tip is excellent for scoring, fine slicing, and precision work. It was highly popular in Japanese households during the early 20th century as a symbol of modern culture (Bunka).

Best For

✓ Vegetable chopping

✓ Meat slicing

✓ Dicing onions

✓ Precision tip cuts

Blade Characteristics

Double-bevel (Ryoba) with a flat profile suitable for push-chopping.
Distinguished by the reverse tanto 'Bunka' tip for detail work.
Blade length usually ranges from 160mm to 190mm.
Wide blade that makes transferring chopped food easy.

Steel Recommendations

For this type of blade, professional makers typically suggest: VG-10, SG2 (Powdered High Speed Steel), or AUS-10 stainless steel for excellent corrosion resistance and robust daily use without chipping.