Kotai Bunka vegetable knife

The vegetable knife is the most commonly used knife in the kitchen after the chef's knife or Gyuto. While the chef's knife can handle almost everything on the cutting board, the vegetable knife is used for all precise cutting tasks off the board. Like the standard vegetable knife, the Bunka vegetable knife also has a small blade with a flat profile, but the blade tips are shaped quite differently. With a blade long enough for serious cooking yet more agile than a full-sized Kiritsuke, the Bunka Petty is ideal for quick and precise cuts. The KOTAI Bunka Petty is made from Japanese 440C, a premium steel that combines a high carbon content for hardness, sharpness, and edge retention with the perfect amount of chromium to prevent corrosion.