Many people are intrigued by kitchen knives that have a weapon-like shape. Kengata blades have a classic Japanese sword-like tip, so they fall into this category perfectly. The combination of the reverse tanto tip and the short, almost santoku
profile results in a blade that is versatile, easy to wield, and very stout.
This style of knife is regarded as a general purpose blade adept at cutting and chopping a myriad of ingredients. Unlike a regular bunka
, the blade profile of the Takayuki Damascus Hammered VG-10 Kengata has more belly, which makes it perfect for rocking as well as push cutting and chopping tasks. The characteristic reverse tanto tip allows for delicate work and dexterous handling. This knife is definitely among the more cool lookers out there!
The blade has been fashioned from a core of VG-10 stainless steel which has had an outer cladding of a 17-layer damascus stainless alloy applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish which enhances to the knife’s great looks and also helps in achieving better food release.
The blade is attached to a fine looking Western handle made from dyed pakka wood. It is a partial tang knife so it is slightly lighter than a full tang example. The stainless bolster is well finished and matches the three stainless rivets perfectly. This is a great looking knife that will take on a multitude of kitchen cutting tasks while intriguing friends and colleagues with its sword-like appearance.
Location: Sakai Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Red Pakkawood Western (Yo)
Knife Type: Kengata (Bunka)
Edge Length: 160mm