Bunka and kiritsuke
Bunka and kiritsuke are chef's knives with an angled, pointed tip, called a k-tip. The bunka is a santoku with more precision in the tip, 165 to 180 mm. The kiritsuke is usually a gyuto with a taller blade and flatter edge, most often 210 or 240 mm.
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The straight part of the edge cuts vegetables when you cut straight down, and the tip handles fine work such as shallots and cuts around sinew. The tip is thin, so do not use it to pry or lever. Here you also find the ko-bunka, the short version of the bunka.
