Santoku & Bunka

The compact, all-purpose knives of the Japanese kitchen. The santoku — shorter and lighter, with a flat edge and rounded tip — is built for clean up-and-down push cuts across meat, fish and vegetables. The bunka covers the same ground with an angular reverse-tanto tip that adds precise point work.

Both suit smaller hands, smaller boards and cooks who chop rather than rock. Hand-forged by artisan makers and ground thin for a keen, efficient edge.