Kiritsuke & Bunka Knives

Kiritsuke & Bunka knives are modern Japanese-style profiles recognized by the distinctive k-tip (reverse tanto) point, made for cooks who want precision and control. Both shapes tend to favor a straighter cutting edge than many western chef knives, supporting efficient push cutting, crisp slices, and clean, consistent board work—ideal for everyday vegetable prep, fine herb work, and presentation-focused cutting.

Kiritsuke-style blades are known for their long cutting edge and “slicer-like” feel, making them excellent for smooth pull slicing, straight line cuts, and handling larger ingredients with confidence. They perform beautifully on vegetables for fast chopping, clean slices, fine julienne, and delicate garnishes, and they’re strong all-rounders for portioning and trimming cooked proteins. For fish, the long edge helps with accurate trimming and controlled cuts for neat plating.

Bunka knives share the same precise k-tip advantage, but the key difference isn’t a fixed length—it’s the profile and handling. Many bunkas are compact and agile, yet some brands label longer, 8–8.5 inch k-tip all-rounders as “bunka” as well. In practice, a bunka profile often feels more tip-focused and quick for detail-heavy tasks like scoring, trimming around tough spots, and making precise starter cuts, while still being versatile for vegetables and boneless meats.

The signature k-tip on both brings extra accuracy where a rounded chef’s knife tip can feel less exact, especially for fine trimming, garnish work, and controlled incisions. Choose by the cutting length and balance you prefer: longer k-tip knives offer more reach and longer slicing strokes, while shorter ones emphasize speed and close control. At Knives Studio, our selection is curated to help you match the profile to your technique and everyday cooking.