The Bunka Knife is emerging in a growing number of kitchens...but why are people adding this knife to their tool kit? The best way for us to see is to conduct the age old classic - the "TOP 3 Test."
The test is quite simple. First we cut a Tomato, the we cut an Onion and lastly we slice a piece of paper. (Tomato + Onion + Paper = TOP 3 Test). This is simple and practical and allows us to quickly understand the knives sharpness, which part of the blade to use, and what the best chopping, slicing or cutting approach we should use.
After that is completed we cut one further item that this blade is made for (if you're testing a meat cleaver the TOP helps with testing sharpness but the true need is power for cutting through bones so we make sure we test what it's used for in addition to the TOP knife test.
So how did we go with the TOP test of the Bunka knife. What did we learn?
1. Tomato Test
As you can see from the pics the Bunka knife can cut the tomato. It's not as sharp at the edge as a Gyuto knife or Nakiri knife (those focused on lighter vegetables) but it does the job ok (if you're hunting and have only one knife this will still work). In terms of the way to slice a tomato the simplest and most practical way of slicing with a Bunka is to start at the base and gently drop and pull toward yourself. The knife slice will be at approximately 45 degrees. The main hold-back (also the strength when cutting larger goodies) is the thick spine. The think spine will lead to a thicker cut - a Gyuto knife of Nakiri knife may be the tomato choice if you have them on hand.
2. Onion Test
When using a Bunka knife to chop an onion we use the tip of the blade (as the blade is very thick and deeper as you approach the heel of the knife. The K-Tip at the tip of the knife offers the single place where we can cut the onion efficiently with the Bunka.
Bunka's are not really made for onions but giving it a try it does seem to work quite well due to the sharpness of the blade. If you want the two most onion focused knives take a look at the Gyuto Knife or the Nakiri knife).
3. Paper Test
To complete the TOP 3 test we lastly conduct the Paper test. This one is relatively simple however highly indicative of the sharpness of the blade.
In the short video below Shannon, one of the Koi Knife founders, has a smile on his dial as he tests the knife on an A4 piece of paper.
As you can see from the video below....we have a very sharp knife.
4. Specific Test
Lastly, it's specific test....in the case of the Bunka knife. The Bunka knife is best known for it's heft, weight, strong spine and dimples which allow it to slice through starchy potatoes or pumpkins than any other knife. At the time this test was conducted pumpkins in Adelaide were in season so we decided to conduct the Bunka knife pumpkin test!
We hope you enjoy playing with knives as much as we do. In terms of Bunka Knives currently in stock you can take a look here - Bunka Knives in the Shed.