Hitohira SLD Santoku 165mm Ho Wood Handle (D-Shape)

The Santoku is every bit as versatile as a Gyuto, but it’s more at home in everyday cooking. Probably the most used to-go knife at home. It’s easy to handle, super nimble, and great for just about any kitchen task.
The Bunka is a variation of the Santoku, but with a Kiritsuke-style tip. That angled tip gives you extra precision for more delicate or detailed work. Most have a more flat cutting profile which will steer you more towards a forward or backwards chopping motion instead of rolling.
In short, both are fantastic all-rounders, the Bunka just adds a little more finesse.

This is a semi-stainless steel knife. Semi-stainless steel is a type of steel that contains a moderate amount of chromium (usually around 5-10%) but lacks the higher levels found in fully stainless steels. This gives the blade some corrosion resistance, but not as much as fully stainless steel. As a result, semi-stainless steel knives still react to moisture and oxygen, though less so than carbon steel. The trade-off is that these knives combine some of the desirable qualities of both carbon steel and stainless steel.

Though semi-stainless steel knives have a higher resistance to rust than carbon steel, they can still rust if not maintained properly. It’s best to clean and dry the knife after each use to prevent corrosion, but minor rust spots can usually be removed if they form.

Caring for a semi-stainless steel knife is similar to caring for a carbon steel or stainless steel knife. Store it clean and dry, avoid using the dishwasher, and don’t leave it to air-dry. It’s also important to avoid cutting extremely hard materials, such as frozen foods or bones. During use, make sure to dry the blade with a cloth or towel to prevent moisture from sitting on the surface for too long.

Note: As with all types of steel, semi-stainless steel comes in different variations with varying levels of corrosion resistance and hardness. Always consider the specific type of semi-stainless steel used in any knife you’re evaluating.