Sakai Takayuki has been producing knives in Sakai, Japan since 1946, building on a blade-making tradition that dates back hundreds of years. Known for combining traditional craftsmanship with modern materials, this Aogami Super line offers excellent edge retention and high-level cutting performance for serious cooks.
This 210mm kengata (bunka-style) knife is a versatile, all-purpose blade with a distinctive reverse tanto tip. “Kengata” means sword-like, and the aggressive tip design adds precision for detail work while maintaining a long, efficient cutting edge. It performs beautifully on vegetables, proteins, and fine tip work, making it a great alternative to a gyuto for those who like a flatter profile and more control at the tip.
The blade features an Aogami Super carbon steel core, known for exceptional sharpness and long edge life, clad in stainless steel to reduce maintenance. The kurouchi finish and hammered tsuchime pattern give the knife a rugged, traditional look while also helping with food release. A lightweight octagonal maple handle keeps the knife 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 natural 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. Applying a light coat of oil to 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: 5.6 oz (160 g) Edge Length: 204 mm Total Length: 363 mm Spine Thickness at Base: 2 mm Blade Height: 51 mm Handle: Octagonal Maple Photos by Gustavo Bermudez
This 210mm kengata (bunka-style) knife is a versatile, all-purpose blade with a distinctive reverse tanto tip. “Kengata” means sword-like, and the aggressive tip design adds precision for detail work while maintaining a long, efficient cutting edge. It performs beautifully on vegetables, proteins, and fine tip work, making it a great alternative to a gyuto for those who like a flatter profile and more control at the tip.
The blade features an Aogami Super carbon steel core, known for exceptional sharpness and long edge life, clad in stainless steel to reduce maintenance. The kurouchi finish and hammered tsuchime pattern give the knife a rugged, traditional look while also helping with food release. A lightweight octagonal maple handle keeps the knife 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 natural 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. Applying a light coat of oil to the edge during storage will help protect it.
