Sakai Takayuki has been producing knives in Sakai, Japan since 1946, building on a blade-making tradition that dates back centuries. This Aogami Super line delivers excellent edge retention, thin grinds, and strong performance, making it a great choice for cooks looking for a high-end Japanese bunka-style knife.
The 160mm kengata (bunka) is a versatile, do-it-all kitchen knife. “Kengata” means sword-like, and the reverse tanto tip gives you added precision for detail work while maintaining a long, efficient cutting edge. It excels at vegetables, proteins, and fine tip work, making it a great alternative to a small gyuto or santoku. The Aogami Super core takes a very sharp edge and holds it well, while the stainless cladding helps reduce maintenance. The kurouchi and hammered tsuchime finish improve food release and give the knife a rugged, traditional look. The octagonal maple handle keeps the knife light, balanced, and comfortable in hand.
This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.
Care Instructions: The core steel is reactive carbon and will develop a patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid extended contact with acidic foods. A light coat of oil on the edge during storage will help protect it.Maker: Sakai Takayuki Location: Sakai, Japan Construction: San Mai Edge Steel: Aogami Super Steel (Carbon Steel) Cladding: Stainless Hammered Finish: Kurouchi HRC: 65 Edge Grind: Even 50/50 Weight: 4.6 oz (130 g) Edge Length: 162 mm Total Length: 310 mm Spine Thickness at Heel: 2 mm Blade Height: 46 mm Handle: Octagonal Maple Photos by Gustavo Bermudez
The 160mm kengata (bunka) is a versatile, do-it-all kitchen knife. “Kengata” means sword-like, and the reverse tanto tip gives you added precision for detail work while maintaining a long, efficient cutting edge. It excels at vegetables, proteins, and fine tip work, making it a great alternative to a small gyuto or santoku. The Aogami Super core takes a very sharp edge and holds it well, while the stainless cladding helps reduce maintenance. The kurouchi and hammered tsuchime finish improve food release and give the knife a rugged, traditional look. The octagonal maple handle keeps the knife light, balanced, and comfortable in hand.
This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.
Care Instructions: The core steel is reactive carbon and will develop a patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid extended contact with acidic foods. A light coat of oil on the edge during storage will help protect it.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval)
