A Bunka knife is similar to a Santoku knife, but with a K-tip and higher blade. Santoku is Japanese for "three purposes" (San=three, Toku=purposes). In this case, chop, dice and mince. It is less suitable for chopping large meat bones, slicing bread and precision tasks such as peeling. Bunka knives are more suitable for finely cutting all types of soft meat, fish and vegetables.
In addition, this knife is smaller than the Gyoto from this series and is therefore slightly lighter.
This series is made by young craftsman in Sakai, Osaka. ''Mirai'' means future and ''Den'' represents the craftsman. The series is created by new young craftsman who are learning the skills needed to become master craftsmen. This means that they are perfect knives under the watchful eye of the master and also help support the next generation of craftsmen.
The blade is made of 2 layers of softer stainless steel on the outside and has a core of AUS10 steel. In practice easy to maintain with a whetstone or fine ceramic steel. The handle is made of burnt chestnut with a bolster of walnut.
Just like VG10 steel, AUS10 is a Japanese type of steel. VG-10 is by far the most commonly used steel in Japanese knives and is considered a premium steel. Yet both are almost equally hard and both can be sharpened very sharply.
The biggest advantage of AUS10 is the price. It is a lot cheaper compared to VG10 knifes. In addition, the construction gives this series of AUS10 knives a beautiful simplistic and clean appearance.
Store the knife with care, e.g. in a knife block or magnetic shelf. Keep the blade sharp with a sharpening steel (regularly) or whetstone (when necessary).
Clean the blade with warm water and a little soap. Especially after cutting acidic products, it is recommended to clean the knife immediately. A Japanese knife can absolutely not be put in the dishwasher, both the blade and handle are irrevocably damaged.