I have small hands and stubby fingers, so I find many “Western” knives a bit heavy and unwieldy. For the past few years, my go-to has been a Japanese bunka that I use for almost everything.
A bunka is a multipurpose knife whose special shape makes it really easy to do so many tasks - slicing, mincing, scooping…
The one I chose is by Asamura Takao and it is a bit pricey, but a well-made knife lasts forever.
I've used mine several times a day every day for almost four years, but I've only sent it in for professional sharpening once. Right now, it's definitely not as sharp as it could be, but it can still get through tomato skin (acid test for knives 😝).
The deep “nose-forward” wedge tip really helps when you need to do extra fine slicing, and it's so handy for breaking up cauliflower and broccoli into lovely florets. It also lets you do some basic deboning.
The blade is long enough to make simple sushi cuts, so most times, I don't need to switch over to a sashimi knife. You can cut almost paper-thin slices of radishes and lotus root without crushing or cracking them. And the flat octagonal handle gives you an excellent grip.
Also, the overall shape is almost like a cleaver, so it's a breeze to scoop stuff off your board.
Haha sorry for the long plug - I love this knife 😂.
Haha do! Having a knife you're really comfortable with makes prepping so much more pleasant. Anyway, glad I didn't send you into a coma with that long plug 😝
I always found using whetstones a bit of a hassle because it's time-consuming, and it takes time to really master the right sharpening technique. A while ago, I discovered a knife sharpener that I truly love — the HORL2 roller grinder. It was a bit of an investment, but it works brilliantly. I actually have to be careful with my fingers again, even when peeling fruit and such!
I love this list and would add a small offset spatula!
I'd be interested to know if the little pin the holds your mixer attachment for your kitchenaid wiggles out and the attachment drops off when under heavy use. Mine does and it's really frustrating, i sent it in for repair and they just popped the same one back in even though it's clearly not the correct size pin for thr mixer.
It’s on the list! I just call it a step pallet knife 😅 same thing, different name! Yes this used to happen to my old Kitchenaid and is one of the reasons that I ended up upgrading to the larger size which seems to be much better for doughs. This was only a problem for me after 10 years of heavy use but someone else mentioned the same problem so I wonder if the quality has dropped in recent years
Hi Sophie. This is such an interesting article. As a professional baker and pastry chef of 35 years, I don't think I ever had so much equipment. What I most enjoyed is that you mentioned you don't need all of this - that you can bake well without a lot of equipment. I think people equate a lot of equipment and expense with baking. When we moved from a large house to an apartment, it was necessary for me to leave about 3/4 of my equipment behind. Truthfully, I have only missed a few things, which as my son pointed out at the time, I could always buy again.....and have. On my blog, the most important thing is to keep people interested in baking from scratch and remove the intimidation so many people have.
Absolutely agree that you don’t need loads of fancy stuff! I’ve managed to collect so much over the years but 90% of it just sits unused in the attic, I’m in the process of having a huge clear out so that I have a bit more space and all of my equipment can go to a good home where someone actually needs it!
At the end of the day though, the knife really has to match the person. You really need to pick up the knife and see if it feels “right” for you - the weight, the length, the way it handles…
Anyway if you want to find out more about this bunka or other Japanese knives, here's a link you can check out:
You mentioned a decent knife but getting them sharpened is so important too!! I’m hoping to take a sharpening class at my local kitchen shop soon but I drop them a few times a year until then
Yes I definitely need to get mine sharpened! But I also definitely need to invest in one that is actually good 😂. Won’t hear a word against my tomato knives though
The mini tart tins are brilliant - they just make anything look fancy. I thought I’d be too cack handed to be able to line them neatly, but even I can do it. Also don’t panic if you put too much filling in and the tart gets stuck (that’s me every year with the mince pies 🙄), in my experience if you leave them to cool for a bit they come out ok.
I have small hands and stubby fingers, so I find many “Western” knives a bit heavy and unwieldy. For the past few years, my go-to has been a Japanese bunka that I use for almost everything.
A bunka is a multipurpose knife whose special shape makes it really easy to do so many tasks - slicing, mincing, scooping…
The one I chose is by Asamura Takao and it is a bit pricey, but a well-made knife lasts forever.
I've used mine several times a day every day for almost four years, but I've only sent it in for professional sharpening once. Right now, it's definitely not as sharp as it could be, but it can still get through tomato skin (acid test for knives 😝).
The deep “nose-forward” wedge tip really helps when you need to do extra fine slicing, and it's so handy for breaking up cauliflower and broccoli into lovely florets. It also lets you do some basic deboning.
The blade is long enough to make simple sushi cuts, so most times, I don't need to switch over to a sashimi knife. You can cut almost paper-thin slices of radishes and lotus root without crushing or cracking them. And the flat octagonal handle gives you an excellent grip.
Also, the overall shape is almost like a cleaver, so it's a breeze to scoop stuff off your board.
Haha sorry for the long plug - I love this knife 😂.
This is actually really helpful because I also have very small hands and stubby fingers! I’m definitely going to do some knife research and shopping!
Haha do! Having a knife you're really comfortable with makes prepping so much more pleasant. Anyway, glad I didn't send you into a coma with that long plug 😝
I always found using whetstones a bit of a hassle because it's time-consuming, and it takes time to really master the right sharpening technique. A while ago, I discovered a knife sharpener that I truly love — the HORL2 roller grinder. It was a bit of an investment, but it works brilliantly. I actually have to be careful with my fingers again, even when peeling fruit and such!
Hi Sophie !
I love this list and would add a small offset spatula!
I'd be interested to know if the little pin the holds your mixer attachment for your kitchenaid wiggles out and the attachment drops off when under heavy use. Mine does and it's really frustrating, i sent it in for repair and they just popped the same one back in even though it's clearly not the correct size pin for thr mixer.
Thanks for posting!
It’s on the list! I just call it a step pallet knife 😅 same thing, different name! Yes this used to happen to my old Kitchenaid and is one of the reasons that I ended up upgrading to the larger size which seems to be much better for doughs. This was only a problem for me after 10 years of heavy use but someone else mentioned the same problem so I wonder if the quality has dropped in recent years
Ohhh interesting, yeah maybe it has. I have the big one as well, I'll cross my fingers for you that it doesn't reoccur!
Wait I’m thinking about a different pin! But no, haven’t had this problem yet!
Oh mine doesn’t have the pin on the side!?
Hi Sophie. This is such an interesting article. As a professional baker and pastry chef of 35 years, I don't think I ever had so much equipment. What I most enjoyed is that you mentioned you don't need all of this - that you can bake well without a lot of equipment. I think people equate a lot of equipment and expense with baking. When we moved from a large house to an apartment, it was necessary for me to leave about 3/4 of my equipment behind. Truthfully, I have only missed a few things, which as my son pointed out at the time, I could always buy again.....and have. On my blog, the most important thing is to keep people interested in baking from scratch and remove the intimidation so many people have.
Absolutely agree that you don’t need loads of fancy stuff! I’ve managed to collect so much over the years but 90% of it just sits unused in the attic, I’m in the process of having a huge clear out so that I have a bit more space and all of my equipment can go to a good home where someone actually needs it!
I think you and I would have a lot of fun baking together. We think a lot alike! So happy your article landed in my mailbox.
This is so interesting and useful! I didn't know some brands/websites. Thanks for sharing!
At the end of the day though, the knife really has to match the person. You really need to pick up the knife and see if it feels “right” for you - the weight, the length, the way it handles…
Anyway if you want to find out more about this bunka or other Japanese knives, here's a link you can check out:
https://www.musashihamono.com/products/bunka-blue-steel-2-kurouchi-ebony-handle-165mm
You mentioned a decent knife but getting them sharpened is so important too!! I’m hoping to take a sharpening class at my local kitchen shop soon but I drop them a few times a year until then
Yes I definitely need to get mine sharpened! But I also definitely need to invest in one that is actually good 😂. Won’t hear a word against my tomato knives though
Like a good chef knife? I love my classic wustof but would consider a MAC too!
Thank you! I’ll check them out
The mini tart tins are brilliant - they just make anything look fancy. I thought I’d be too cack handed to be able to line them neatly, but even I can do it. Also don’t panic if you put too much filling in and the tart gets stuck (that’s me every year with the mince pies 🙄), in my experience if you leave them to cool for a bit they come out ok.