Kengata is the Japanese term for the reverse-tanto, bunka-style profile, and this 200mm version gives that shape real size and presence. Sakai Takayuki builds the blade around a VG-10 stainless steel core, a steel trusted throughout Japanese cutlery for its strong edge retention and easy sharpening, finished here with a nashiji texture that gives the cladding a distinctive pear-skin look.
At just 6 ounces, the knife handles effortlessly despite its larger size, while the 2mm spine and 49mm blade height deliver real control and knuckle clearance for extended prep sessions. The pointed kengata tip earns its keep in detail work, while the longer flat edge handles high-volume chopping and slicing with ease. The ebony octagonal handle offers a comfortable, secure grip that suits both professional kitchens and home cooks who want a versatile, larger-format daily-use blade.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
At just 6 ounces, the knife handles effortlessly despite its larger size, while the 2mm spine and 49mm blade height deliver real control and knuckle clearance for extended prep sessions. The pointed kengata tip earns its keep in detail work, while the longer flat edge handles high-volume chopping and slicing with ease. The ebony octagonal handle offers a comfortable, secure grip that suits both professional kitchens and home cooks who want a versatile, larger-format daily-use blade.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
- Maker: Sakai Takayuki
- Location: Sakai, Japan
- Edge Steel: VG-10 Stainless
- Cladding: Stainless
- Finish: Nashiji
- Handle: Ebony Octagonal
- Weight: 6.0 oz (170 g)
- Blade Length: 200mm
- Total Length: 357mm
- Spine Thickness at Base: 2mm
- Blade Height: 49mm
