Multi-purpose knife collection - multi-purpose use

There are three types: Bunka, Gyuto, Santoku
  • Gyuto knife : is a Western knife, Gyuto knife or also known as Chef's knife, Japanese version of chef's knife. Gyuto knife is usually thinner, lighter and less curved than Western chef's knife. Compared to Santoku knife, Guyto knife has a longer blade length, blade width of about 4cm, moderate knife weight so you don't have to use too much force to cut food as well as not get tired when using for a long time, sharp design and gradually narrowing towards the tip of the knife, making it easy to control when using. Because of these advantages, Gyuto is the type of kitchen knife most often used by chefs among all types of knives. As a knife for fastidious chefs, serving many purposes, not only used to cut meat but Gyuto also does a good job with vegetables.
  • Santoku Knife : This is a multi-purpose knife, combining the Western Gyuto knife with the native knife to create a new type of knife that can be used to cut everything. Santoku has a flat edge and a blade shaped like a lamb's foot, is super light and easy to control. This type of knife is suitable for housewives because it can handle many types of ingredients without the need for many different types of knives. Currently, this type of knife is quite popular with professional chefs in Europe and America. Santoku in Japanese means "three benefits", these three benefits correspond to three purposes of use, which are suitable for all three processing meat, fish and vegetables. Therefore, in addition to professional chefs, Santoku is also loved and chosen by housewives. It is a great choice for creating thin, precise slices and multi-purpose.
  • Bunka knife : bunka translated into Vietnamese means "culture" is a type of knife born when "Western knives" were introduced to Japan. Western knives are called "Gyuto". Japan at that time had a culinary culture focusing on vegetables and fish, so knives such as "Nagiri knife" and "Deba knife" were the mainstream. However, in the West, meat was the main food culture, so "Gyuto" was mainly used to cut meat at that time. Therefore, Bunka knives were created by improving to make them easier to use through the process of intermingling the two culinary cultures of Japan and the West. That explains why the name "cultural knife" was given to this type of knife. Like the Santoku knife, the Bunka knife is a multi-purpose knife, which can cut meat, prepare fish, cut vegetables... easily with the same knife.