SANTOKU / BUNKA knives

1️⃣ Blade shape and design

🔹 Santoku - It has a more rounded tip and a straighter blade, which makes the cradle slicing technique easier.
🔹 Cell - It has a more aggressive "K-Tip" tip (pointed blade), which allows for more accurate and precise cuts.

➡ Santoku is better for normal slicing and chopping of ingredients.
➡ The cell is ideal for precise and detailed slicing, such as filleting meat or finely cutting vegetables.

2️⃣ Versatility and use

🔸 Santoku - Great for slicing, shredding and chopping ingredients, suitable for meat, fish and vegetables.
🔸 Bunka - As versatile as Santoku, but thanks to its sharp tip it is also suitable for boning smaller meats or filleting fish.

➡ Both knives are great all-purpose choices, but the Bunka adds more precision and more aggressive cutting geometry.

3️⃣ Cutting techniques

✔ Santoku - The straighter blade makes it ideal for chopping and straight cuts. It allows convenient cradle slicing, which is especially appreciated by European chefs.
✔ Cell - It is more suitable for straight cutting and detail work as the sharper tip allows for precise cutting guidance.

➡ Santoku is better for quick and efficient slicing.
➡ The cell offers more control for fine cuts.

4️⃣ Aesthetics and style

🖌 Santoku - Traditional, elegant shape with softer lines.
🖌 Bunka - Sharp, more modern lines with aggressive K-Tip tip, often decorated with Kurouchi, Tsuchime or Damascus pattern.

➡ If you want a classic Japanese knife, go for Santoku.
➡ If you prefer a more modern, sharply cut design, choose the Cell.

5️⃣ Advantages and disadvantages

Which knife to choose?

✔ Choose Santoku if:
✅ Looking for a classic utility knife for everyday kitchen work.
✅ Prefer easier handling and a more comfortable grip.
✅ You need a knife suitable for cradle slicing herbs and vegetables.

✔ Select Cell if:
✅ You want more precision and control when slicing.
✅ You prefer a more modern design and a more aggressive tip.
✅ Need a knife also suitable for filleting fish or finer work.

Summary

➡ Santoku is a safer and more versatile choice for most cooks.
➡ Cell is a great alternative for those who want more aggressive geometry and more precision.

Both knives are excellent all-purpose tools, but the choice depends on what slicing techniques you prefer and what style suits you.