Gyuto VS Bunkatoku - JAPANESE KNIFE 

I have only used gyuto and santoku. I certainly prefer the gyuto style. The second knife from the bottom on your "display" in the video looks amazing. Merry Christmas 🙂

for me any knife with the k tip is the badass looking knife

I was told to buy a 210mm but honestly most of the time I'm only cooking for myself or myself and my girlfriend so a 180mm bunka makes much more sense. I don't pick up my 210mm gyuto that often.

I’m using a Kantsune Santuko made of Aogami No.2 and I love it. I also have the matching Nagiri and Gyoto but prefer my Santoku.

Great video....I vote Bunka for coolness factor because Gyuto shape is a more common knife (you mentioned yourself that not every manufacturer has a Bunka in there assortment) and there are some bad ass good looking Bunkas out there😎

I just bought a 240mm Gyuto even though I think I'm not experienced enough with long knives... Hope I'll learn from it without losing fingers!

Hi Gage, you are right converning the coolness factor, because you forgot the Kiristsuke Gyuto! If you compare Gyuto vs. Santoku and Bunka, you should include the Kiritsuke.

I'm 70 and got my first two Japanese knives after a divorce 20 years ago, a santaku and a paring knife. She took the "good" knives, leaving me with antique workhorse relics. My santaku is my go-to knife but the rounder end has always frustrated me, forcing me to switch to something pointier occasionally. I wish my santaku were a bunka. I just bought my third, a honesuki.

For me the coolest is Gyuto… actually I have different types of knife because they have their own tasks for me to used in the kitchen… but gyuto is my versatile one that mostly used…. Can cut everything… that’s my opinion 😂 Merry Christmas everyone

I'd argue that rock-chopping motion is facilitated using a loose grip on the handle rather than the pinch grip. Use the base joint of your index finger as a pivot point, use pinky and ring fingers to control the handle's motion around that pivot point, and enjoy those extra inches of usable blade you just made available for use. NO wrist action required.

Ich lasse mir gerade ein 16cm Bunka anfertigen, mit einseitigem S Grind für den besseren foodrelease. Ein Bunka ist für mich einfach die beste Variante/Mischung aus Führbarkeit, Größe, Nutzbarkeit und Optik. Ich schneide aber auch überwiegend kleinere Schnittgüter. Für längere Zugschnitte habe ich noch ein 21cm Gyuto. Für mich ist ganz klar das Bunka vorne😊

The correct answer to any "coolness factor" question is always "kiritsuke" coolest knife, coolest name. I just wish there was a broader selection. I'd kill for a Takamura R2 Kiritsuke.

1:44 That catch tho!😂👌🏼

In my opinion the Bunka and the Kiritsuke is the coolest loocking japanese knifes.

I buy a Santoku first and then a Gyuto. Because I think a shorter knife is better too handle with my tiny hands. After two years of using, i prefer my 9 inch Gyuto. I can handle more tasks with a larger knife. I love my Yaxell Tuchimon VG-10 9' inch Breed knife, Shiro Kamo Aogami 2# 9 inch Gyuto, Tadafusa Nashiji Aogami 2# 6 1/2 inch Santoku and Miyabi MC6000 SG-2 4'inch Pairing knife. I love your content and greetings from Germany 😁🙌🏾✌🏾

Santokus are definitely the coolest knives in the world.

I vote for the 210 Kiritsuke

Im thinking about to buy Kiritsuke

I love watching Knife Will Wheatton

I fall for the bunka because it is just so cool

Tbh, i a more Bunka kinda guy, i have a 225mm Bunka which is my favorit knife in my kitchen

While the knife stand is nice, yet while does no damage not resting a knife on its cutting edge, the edge-up arrangement looks rather hazardous. And is there anyone on your staff who is not tattooed?

Man I want one of those Kurosaki shirts!!

Coolness is clear the Bunka. You are so wrong with the Gyuto 😝 Cool video! I am at my parents house over Christmas now. Sharpened the Knives here. Helping at cooking. The have only small paring knifes and one big Chef knife. Like a Gyuto. So i will kind of train with that... Let's check the Gyuto feel out! Merry Christmas to everybody!

Hi, please can you tell me what the knife at the bottom of the knife rack is? Also, the knife at 3:30 in the video. Thanks!

the great thing about nice Japanese knives is that they tend to be very light for their size and also very well balanced and ergonomic, with excellent balance and just proportions and like profiles and everything. so maybe you thought an 8" chef knife was unwieldy bc you were used to heavy overbuilt junk but once you try a nice knife you will be shocked to find how comfortable it is to use a much larger one. i would say something between the 160 to 180 mm range is the most versatile thought because you can use it to do everything, including the tasks you'd do with a smaller knife like a utility or a petty. Whereas it's not really going to work well trying that with something like a 240 mm gyoto.

im about to buy a knife and i dont know how long it should be like 20mm or 17mmor maybe 18.5mm (its a gyuto)

Cool factor. Lol, they are all cool.

Bunka is a boy and santoku is a girl.

Booo... Team Bunka