Bunka

This Japanese knife looks like Santoku with its wider blade, however it is a little better suited for cutting vegetables, while the triangle-shaped tip is particularly useful for cutting fish and meat. The main difference between the Santoku and the Bunka lies in the shape of the tip of the blade, the Bunka having an inverted end rather than a curved end of the Kamagata "in the shape of a bird's beak". Aside from this minor difference, the Bunka shares the same advantages and disadvantages as the Sanatoku.

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StaySharp is the benchmark in Montreal for the attraction of Japanese knives and the sharpening service on whetstone

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