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Bunmei knives are produced by the same manufacturer GLOBAL knives, ie Yoshikin. They are the quintessential traditional Japanese knives, and his style dates from about 150 years ago.
The big difference between traditional Japanese knives and so-called "Western" is that they are sharpened only on one side of the sheet. This makes the blade much narrower than that of a sharp knife on both sides of the sheet.
The downside to this type of edge is that it is more brittle than Western knife, which should be extremely careful while using the knife. Avoid cutting solids (eg bones) to even fish bones than small and thin.
The balance of Bunmei knife is very different from GLOBAL, since its blade is designed for much heavier than the handle. So how to cook using a knife or another in many respects far.