The Takayuki Damascus Hammered VG-10 Kengata is a knife that adheres to the ancient goals and principals of the storied company that gives the brand its name. It is made from the very popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese) and it is by far the most popular stainless alloy used in the making of Japanese kitchen knives.
A kengata knife features the classic tanto tip found on Japanese swords. These knives can come in various styles, from the thin yanagiba to the stout bunka. This knife falls into the latter category.
Bunkas are general purpose knives adept at tackling a wide range of kitchen cutting tasks. Their reverse tanto profile results in a knife with a dexterous and delicate tip and a unique and eye catching aesthetic. These fun and functional blades can be used any time a gyuto or santoku might be called for. Since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. It is more gyuto than classic bunka due to its lower blade height and longer edge length. The hammered finish combines with the multi-layer Damascus cladding to give the knife a true visual appeal. A good looking dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets.Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Red Pakka Wood Western (Yo)
Knife Type: Kengata (Bunka)
Weight: 7.3 oz (208 g)
Edge Length: 190 mm
Total Length: 338 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
A kengata knife features the classic tanto tip found on Japanese swords. These knives can come in various styles, from the thin yanagiba to the stout bunka. This knife falls into the latter category.
Bunkas are general purpose knives adept at tackling a wide range of kitchen cutting tasks. Their reverse tanto profile results in a knife with a dexterous and delicate tip and a unique and eye catching aesthetic. These fun and functional blades can be used any time a gyuto or santoku might be called for. Since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. It is more gyuto than classic bunka due to its lower blade height and longer edge length. The hammered finish combines with the multi-layer Damascus cladding to give the knife a true visual appeal. A good looking dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Excellent entry, October 28, 2025Posted By: Amac
This is my first purchase from CKTG and wont be my last! I consider myself an at home cook and have primarily used a 7” Henkel chef knife. I decided to change things up and move into a quality Japanese knife. After trial and error and a phone conversation with Sue (extremely helpful!) I purchased this 190mm bunka. The knife arrived promptly and is extremely sharp out of the box. I’m thoroughly impressed with the workmanship of the blade. Coming from a short knife, this longer blade actually functions shorter due to the forward slant of the blade at the choil combined with a pinch grip. This allows me to fully control and utilize the tip of the knife. Something I struggled with on a longer gyuto. Speaking of the tip, I really like how this reverse-tanto tip was crafted. It cuts really thin and precise, allows me to work the tip into small places, and provides a working end that can perform pairing knife duties. The weight was another consideration for me. I prefer a heavier knife and this western handled bunka is perfect!
If i had to put any negative on this knife, and it’s not that big a deal, but the handle could be improved by adding a little contour or curvature under the grip. The finish on the handle is perfect. Length is great, but it feels very straight in the folds of the fingers.
Handle aside, I give this knife a perfect 5 star rating! If you’re like me and want a German chef knife replacement in a functional, Japanese format, this Takayuki bunka is a great place to start.
This is my first purchase from CKTG and wont be my last! I consider myself an at home cook and have primarily used a 7” Henkel chef knife. I decided to change things up and move into a quality Japanese knife. After trial and error and a phone conversation with Sue (extremely helpful!) I purchased this 190mm bunka. The knife arrived promptly and is extremely sharp out of the box. I’m thoroughly impressed with the workmanship of the blade. Coming from a short knife, this longer blade actually functions shorter due to the forward slant of the blade at the choil combined with a pinch grip. This allows me to fully control and utilize the tip of the knife. Something I struggled with on a longer gyuto. Speaking of the tip, I really like how this reverse-tanto tip was crafted. It cuts really thin and precise, allows me to work the tip into small places, and provides a working end that can perform pairing knife duties. The weight was another consideration for me. I prefer a heavier knife and this western handled bunka is perfect!
If i had to put any negative on this knife, and it’s not that big a deal, but the handle could be improved by adding a little contour or curvature under the grip. The finish on the handle is perfect. Length is great, but it feels very straight in the folds of the fingers.
Handle aside, I give this knife a perfect 5 star rating! If you’re like me and want a German chef knife replacement in a functional, Japanese format, this Takayuki bunka is a great place to start.
