The hammered finish on the stainless cladding of this line is not purely decorative - the tsuchime (hammered) texture reduces surface contact between blade and food, improving release during cutting and giving each knife a hand-worked appearance that reflects the Sakai tradition behind it. Sakai Takayuki has been producing knives in Sakai, Japan since 1946, and Sakai has been the center of professional Japanese knife production for over 600 years. The core is Aogami Super carbon steel - the finest alloy in the blue paper steel family - at a hardness that holds an exceptional edge through sustained kitchen use.
Kengata means sword-like in Japanese - a reference to the reverse tanto tip that gives this knife its distinctive angular profile. At 162mm blade length with 46mm height and 2mm spine it handles the full range of daily prep tasks with the added precision of a fine tip for detail work, garnishes, and cuts that a rounded blade cannot manage cleanly. The kurouchi finish and hammered cladding give it a purposeful appearance that matches its performance. Weight: 4.6 oz (130g). Total: 310mm. Spine: 2mm. Blade height: 46mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. The hammered stainless cladding with kurouchi finish requires no special care beyond standard carbon steel maintenance.
What Customers Are Saying: One four-star review from a cook using it as a utility knife - calls it beautiful and very well performing, a pleasure to use. Fast shipping and great service noted alongside the blade quality.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at high hardness rewards good sharpening technique and responds beautifully to stropping between sessions.
Kengata means sword-like in Japanese - a reference to the reverse tanto tip that gives this knife its distinctive angular profile. At 162mm blade length with 46mm height and 2mm spine it handles the full range of daily prep tasks with the added precision of a fine tip for detail work, garnishes, and cuts that a rounded blade cannot manage cleanly. The kurouchi finish and hammered cladding give it a purposeful appearance that matches its performance. Weight: 4.6 oz (130g). Total: 310mm. Spine: 2mm. Blade height: 46mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. The hammered stainless cladding with kurouchi finish requires no special care beyond standard carbon steel maintenance.
What Customers Are Saying: One four-star review from a cook using it as a utility knife - calls it beautiful and very well performing, a pleasure to use. Fast shipping and great service noted alongside the blade quality.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at high hardness rewards good sharpening technique and responds beautifully to stropping between sessions.
- Maker: Sakai Takayuki
- Location: Sakai, Japan
- Construction: San Mai
- Edge Steel: Aogami Super (Super Blue) Carbon Steel
- Cladding: Stainless Hammered
- Finish: Kurouchi (Black Forge) with Tsuchime (Hammered) Cladding
- Edge Grind: Even 50/50 Double Bevel
- Handle: Octagonal Maple
- Weight: 4.6 oz (130g)
- Blade Length: 162mm
- Total Length: 310mm
- Spine Thickness at Heel: 2mm
- Blade Height: 46mm
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