The Bunka is the predecessor to the Santoku with more traditional Japanese roots. The name Bunka means “culture” as the knife got its name from being used to create traditional Japanese cuisine. The cutting edge is generally flatter than that of the Santoku making it more suitable to push and pull cuts. This style of cutting is much more akin to the way the Japanese use their knives. The Bunka shape shares similarities to larger Japanese knives used to slice meat and fish. The distinctive “K-tip” gives it a recognisable shape and helps separate it from the Santoku. Like the Santoku it is designed be used for a variety of foods including meat, fish & veg, just using a more traditional Japanese cutting style. Bunka’s are usually 7 inches, though can be found in a variety of sizes.