A multifunctional general-purpose Japanese knife, the Bunka (Bunka Bocho). It is recognized as a versatile knife with the ability to chop, slice, dice, mince, and cut meals like meat, fish, vegetables, and herbs. Bunka, Gyuto, and Santoku are frequently suggested as fashionable substitutes for the traditional western chef's knife. The Bunka is shorter, lighter, thinner, and made of stronger steel than a western chef's knife, which helps it keep its edge longer. The Bunka often has characteristics similar to those of a Santoku knife, such as a broad blade and a largely straight cutting edge. Bunka knives have a distinctive'reverse-tanto' angled tip, often known as a 'k-tip' point, which sets them apart from Santoku knives.
