Many cooks are drawn to kitchen knives with a weapon-like shape, and the kengata fits squarely into that category with its classic Japanese sword-like tip. The combination of the reverse tanto tip and a short, almost santoku-style profile results in a blade that is versatile, easy to wield, and genuinely stout. Unlike a regular bunka, this profile carries more belly, which makes it well suited to rocking as well as push cutting and chopping tasks, while the characteristic reverse tanto tip allows for delicate work and dexterous handling.
The blade is fashioned from a VG-10 stainless core with an outer cladding of 17-layer Damascus stainless applied to either side, finished in tsuchime (hammered) texture that enhances both the look and the food release. The blade attaches to a fine Western handle made from dyed pakka wood on a partial tang, slightly lighter than a full tang example, with a well-finished stainless bolster and three matching stainless rivets - a great-looking knife that handles a multitude of kitchen tasks while intriguing anyone who notices its sword-like profile.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
The blade is fashioned from a VG-10 stainless core with an outer cladding of 17-layer Damascus stainless applied to either side, finished in tsuchime (hammered) texture that enhances both the look and the food release. The blade attaches to a fine Western handle made from dyed pakka wood on a partial tang, slightly lighter than a full tang example, with a well-finished stainless bolster and three matching stainless rivets - a great-looking knife that handles a multitude of kitchen tasks while intriguing anyone who notices its sword-like profile.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
- Brand: Takayuki
- Location: Sakai, Japan
- Construction: San Mai, Laser Cut
- Cladding: 17-Layer Hammered Damascus Stainless
- Edge Steel: VG-10
- Edge Grind: Even
- Handle: Red Pakka Wood Western (Yo)
- Knife Type: Kengata (Bunka)
- Weight: 5.4 oz (154 g)
- Blade Length: 161mm
- Total Length: 297mm
- Spine Thickness at Base: 2mm
- Blade Height: 44mm
