Should I pick a santoku or a bunka? This one might come down to personal preference, but here's what you need to know.
The Santoku
The santoku used to be one of the most popular Japanese knife shapes. With its slightly curved profile, small flat spot near the heel, and its curved bull-nose shape, this was seen as very versatile for the kitchen, and it still is.
The Bunka and the K-Tip
But in recent years, the bunka, with its aggressive K-tip, has become a much more popular alternative. A lot of the time a bunka will have a flatter blade profile with less rise at the tip. And the aggressive K-tip, as we call it, can be used to push food across the cutting board without having to drag your knife edge along the board.
Why the Bunka Has Taken Over
Personally, I think they just look cooler, which might have something to do with how popular they've become now compared to the santoku.
Making Your Pick
So really, at the end of the day, only a slight variance in blade profile and the tip compared to the santoku. Based off that, you should be able to make your pick.
