Hi from Germany

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nickkon1

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Jan 23, 2024
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Germany
Hi,

my name is Nick and I have been reading a ton in here since I have expanded my hobby of cooking + knives. The prompt "site:kitchenknifeforums.com ..." has been used a lot to read about knifes, their steels and makers. Coming from a ~30€ Santoku style knife from Germany, I was a bit hesitant with a large gyuto but I chose my Mutsumi Hinoura Ajikataya, White #2 240mm Gyuto because of threads I have found here and committed to the hefty size. Currently, I am on my quest to search for a bunka and still refining my thoughts about exactly I am looking for.
 
Willkommen!

Are you looking for a stainless or a carbon steel Bunka?
Still a bit undecided yet. On one hand, I have two carbon knives and (except my old one) no stainless. For stainless I have to decide between sg2 or vg10 and that feels tough to do right now. But will open a post probably next week. Collecting options right now.
 
If you want comments on your bunka candidates, this will make a nice thread :)
I had collected more thoughts and switched to a Nakiri. For more tip work, I have my Gyuto and Petty for now and focus a bit more on veggies anyway + it gives me a bit more assurance to work with a flat edge without a tip to learn proper handling of that knife before I mistakenly stuck the bunka tip on my cutting board or something and chip it.
 
I had collected more thoughts and switched to a Nakiri. For more tip work, I have my Gyuto and Petty for now and focus a bit more on veggies anyway + it gives me a bit more assurance to work with a flat edge without a tip to learn proper handling of that knife before I mistakenly stuck the bunka tip on my cutting board or something and chip it.
Nakiris are great too and so underrated. (but Bunkas are probably even more underrated)
There are some great hybrid Bunkas, that have a lot of traits of a Nakiri, so it might be worth considering one of these.

Either way, IMO its best to use a bunch of different knife types/brands and see, which knife you like best.
 
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