Kengata refers to the shape of the blade similar in usage to a Chef’s knife, but with a more striking look. The blade is finished off with a reversed tanto tip (also known as K-tip). The profile and length are suitable for both long and short cuts, the curve of the belly enables chopping on a kitchen board and the sharp tip excels at tasks where precision is key. The core of the blade has a high-polish finish and is forged out of VG-5 steel .
Kengata refers to the shape of the blade similar in usage to a Chef’s knife, but with a more striking look. The blade is finished off with a reversed tanto tip (also known as K-tip). The profile and length are suitable for both long and short cuts, the curve of the belly enables chopping on a kitchen board and the sharp tip excels at tasks where precision is key. The core of the blade has a high-polish finish and is forged out of VG-5 steel .
Tamahagane "TSUBAME" Kengata 190mm (7.5")_3Kengata refers to the shape of the blade similar in usage to a Chef’s knife, but with a more striking look. The blade is finished off with a reversed tanto tip (also known as K-tip). The profile and length are suitable for both long and short cuts, the curve of the belly enables chopping on a kitchen board and the sharp tip excels at tasks where precision is key. The core of the blade has a high-polish finish and is forged out of VG-5 steel .
Kengata refers to the shape of the blade similar in usage to a Chef’s knife, but with a more striking look. The blade is finished off with a reversed tanto tip (also known as K-tip). The profile and length are suitable for both long and short cuts, the curve of the belly enables chopping on a kitchen board and the sharp tip excels at tasks where precision is key. The core of the blade has a high-polish finish and is forged out of VG-5 steel .
Kengata refers to the shape of the blade similar in usage to a Chef’s knife, but with a more striking look. The blade is finished off with a reversed tanto tip (also known as K-tip). The profile and length are suitable for both long and short cuts, the curve of the belly enables chopping on a kitchen board and the sharp tip excels at tasks where precision is key. The core of the blade has a high-polish finish and is forged out of VG-5 steel .
Kengata refers to the shape of the blade similar in usage to a Chef’s knife, but with a more striking look. The blade is finished off with a reversed tanto tip (also known as K-tip). The profile and length are suitable for both long and short cuts, the curve of the belly enables chopping on a kitchen board and the sharp tip excels at tasks where precision is key. The core of the blade has a high-polish finish and is forged out of VG-5 steel .
Kengata refers to the shape of the blade similar in usage to a Chef’s knife, but with a more striking look. The blade is finished off with a reversed tanto tip (also known as K-tip). The profile and length are suitable for both long and short cuts, the curve of the belly enables chopping on a kitchen board and the sharp tip excels at tasks where precision is key. The core of the blade has a high-polish finish and is forged out of VG-5 steel .
Kengata refers to the shape of the blade similar in usage to a Chef’s knife, but with a more striking look. The blade is finished off with a reversed tanto tip (also known as K-tip). The profile and length are suitable for both long and short cuts, the curve of the belly enables chopping on a kitchen board and the sharp tip excels at tasks where precision is key. The core of the blade has a high-polish finish and is forged out of VG-5 steel .
Tamahagane "TSUBAME" Kengata 190mm (7.5")_3Kengata refers to the shape of the blade similar in usage to a Chef’s knife, but with a more striking look. The blade is finished off with a reversed tanto tip (also known as K-tip). The profile and length are suitable for both long and short cuts, the curve of the belly enables chopping on a kitchen board and the sharp tip excels at tasks where precision is key. The core of the blade has a high-polish finish and is forged out of VG-5 steel .
Kengata refers to the shape of the blade similar in usage to a Chef’s knife, but with a more striking look. The blade is finished off with a reversed tanto tip (also known as K-tip). The profile and length are suitable for both long and short cuts, the curve of the belly enables chopping on a kitchen board and the sharp tip excels at tasks where precision is key. The core of the blade has a high-polish finish and is forged out of VG-5 steel .
Kengata refers to the shape of the blade similar in usage to a Chef’s knife, but with a more striking look. The blade is finished off with a reversed tanto tip (also known as K-tip). The profile and length are suitable for both long and short cuts, the curve of the belly enables chopping on a kitchen board and the sharp tip excels at tasks where precision is key. The core of the blade has a high-polish finish and is forged out of VG-5 steel .
Kengata refers to the shape of the blade similar in usage to a Chef’s knife, but with a more striking look. The blade is finished off with a reversed tanto tip (also known as K-tip). The profile and length are suitable for both long and short cuts, the curve of the belly enables chopping on a kitchen board and the sharp tip excels at tasks where precision is key. The core of the blade has a high-polish finish and is forged out of VG-5 steel .

Tamahagane

Tamahagane "TSUBAME" Kengata 190mm (7.5")

140,00€ 175,00€

Only 0 left in stock

✔︎ No import fees & duties - worldwide
✔︎ All taxes included
✔︎ Express worldwide shipping
✔︎ 30-day return policy

The Kengata blade shape is similar to a chef’s knife, but has a more striking look. Kengata translates as “sword like” and it is the classic Bunka shape with the reverse tanto tip (also known as K-tip)

Kengata and Bunka share the shape of the tip, but differ in blade width – the former is somewhat narrower thus the purpose of its use is similar to Gyuto knives. 

BLADE SHAPE:
The use of Kengata blade is versatile and it can handle a wide variety of kitchen tasks. The profile and length of the blade are suitable for both long and short cuts, the gentle curve of the belly is perfect for chopping on a kitchen board, and the sharp tip excels at tasks where precision is key.

STEEL:
This series from Tamahagane is made from VG-5 stainless steel. It is another high-grade steel from Takefu Steel Ltd., designed with high-quality cutting tools in mind. Similar to its sibling, VG-10, VG-5 keeps a great edge but VG-5 is more durable and easier to sharpen than other Japanese stainless steels. 
It has fewer carbide-forming additives than VG-10 with a similar high proportion of chromium and carbon. The content of these elements is higher than in the average stainless steels. The crystallization of eutectic carbides in VG steels is delayed to obtain an especially uniform structure and increase the hardness of the steel. After hardening, it reaches a hardness of about 60 HRC, which guarantees good sharpness. VG-5 is characterized by high resistance to corrosion, as well as wear and cracking, making it a great choice for pro chefs working in a commercial kitchen.

The high Chromium content (15%) of VG-5 steel makes it extremely corrosion resistant, while still maintaining a hardness of about 60 HRC, due to a Carbon content of ~1%. It is slightly more durable than VG-10 steel. VG-5 steel belongs to the V-Gold group of steel which means that it is extremely hard and corrosion-resistant and gives the blade a sharpness that is second to none. It is durable, as well as easy to sharpen and care for.

VG-5 composition:
Carbon: 0,7-0,8 %
Chromium: 13-15 %
Molybdenum: 0,2-0,4 %
Vanadium: 0,1-0,2 %
Nickel: <0,25%
Copper: <0,25%

The core is enveloped by two outer layers of SUS410 stainless steel hardened to between 28-32 HRC that enhance flexibility and protect the core from external elements.

GEOMETRY:
The beveled edge is sharpened by hand at a 14-15˚ angle and features an incredible mirror polish finish with perfect balance between sharpness and strength, thus the blade is also suitable for work in a professional environment.

LAMINATION:
The outer layers have a matte finish and feature subtle hammer imprints that give the knife its distinctive look. The fine line between the jigane (softer steel) and hagane (hard steel) layers resembles a barely noticeable growth ring that divides the knife in two parts and adds to the elegant look of the knife. 

At the start, the three layers are 20mm thick and are compressed to just 2mm during the forging process. This makes the knives from the Tamahagane line unbelievably thin and consequently very sharp. They retain edge for a very long time and are simple to resharpen after becoming dull.

HANDLE:
The handle is made out of pakka wood laminate in light brown color. It is quite large in comparison to handles on other Japanese knives and thus enables a firm grip. It is suitable for both right- and left-handed users. We especially recommend this type of handle to chefs with larger hands who usually struggle to find a suitable and comfortable Japanese knife.

BLACKSMITH:
Tamahagane knives are made in the Tsubame-Sanjo region of Niigata prefecture in the North of Japan. The region is known for steel products that are made using traditional skills and knowledge blended with modern methods and technology. The smithy uses the name Tamahagane for this exceptional line of knives which boasts long-lasting sharpness and is an intricate blend of tradition, centuries worth of experience and the advancement of modern metallurgy.

Tamahagane knives can be compared to high-end sport cars that are designed to strike that perfect balance between the front and back end with an even distribution of weight – in this case, between the blade and the handle. This 50:50 ratio was always at the forefront of the creative process. This is evident as soon as we hold the knife in our hands. The weight of the handle is perfectly balanced by the weight of the blade. This well-balanced weight of the knife together with the superior sharpness make for tireless work even after long hours behind a professional kitchen counter.

Tamahagane knives are therefore extremely durable, retain an edge for a very long time, and are easy to sharpen. They also combine timeless, simple design with ultimate sharpness. They have an elegant look without sacrificing high quality and efficiency. They are perfect for home-cooking enthusiasts and professional chefs who look for perfect balance and durability in their faithful kitchen assistant.

Does ‘tamahagane’ sound familiar?

Well, if you are only slightly interested in the ancient Japanese craft of forging blades, then you probably already heard about tamahagane steel.

Tamahagane is considered the mother of all steels when we talk about katanas.

The word tamahagane can be broken down into two parts. Tama means "round and precious", like a gem, while the word hagane means "steel". Tamahagane can therefore be directly translated into precious steel - it is raw steel of the best quality used to make true katanas, those that are the hardest, most flexible, light and exceptionally sharp.

👆 While Tamahagane smithy does not make knives from tamahagane steel, they certainly carry the knowledge and history of this precious metal.




    Blade shape: Kengata (Bunka)

    Steel type: VG-5

    Blade construction: San-mai / V-edge / tsuchime (matte)

    Hardness (HRC scale): 61

    Overall length: 320mm (12.6")

    Blade length: 190mm (7.5")

    Blade height: 46mm (1.8")

    Spine thickness: 2mm (0.1")

    Weight: 190g (6.7 oz)

    Handle length: 124mm (4.9")

    Handle type / wood: Western / Pakka

    Kanji on the blade: "Tamahagane"

    Blacksmith: Tamahagane

    Location of the smithy: TSUBAME-SANJO / Niigata Prefecture / Japan

    ☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.

    Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:

    ✔ Use a wooden, plastic or rubber cutting board.
    ✔ After use, wash the knives and wipe them dry.
    ✔ For storage, use a knife holder or a protective knife sheath (saya).
    ✔ A good cutting technique is your best bet to prolong sharpness.
    ✔ Use sharpening stones to sharpen the knife.

    ❗️Don’t leave the knife in the sink. Wash it by hand.
    ❗️Don’t wash the knife in the dishwasher.
    ❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
    ❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
    ❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.

    → For more details, read our guide
    on
    Maintenance of Kitchen Knives.

    🤙 Contact us if you need some help. We reply within 1 business day.

    SHIPPING RATES:
    - €10
    - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
    - FREE - all orders over €300 (DHL Express).

    EXCEPTIONS:
    - United Kingdom
    - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
    - Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.

    DUTIES AND IMPORT TAXES:
    We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.

    DELIVERY TIME:
    - Europe:
    1-2 business days
    - US & Canada: 2-4 business days
    - Rest of the World: 3-5 business days

    RETURNS:
    Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.

    → Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.

    Customer Reviews

    Be the first to write a review
    0%
    (0)
    0%
    (0)
    0%
    (0)
    0%
    (0)
    0%
    (0)

    Each knife comes with:

    ✔️ Instructions and knife care leaflet.
    ✔️ A preventive Band-Aid – the knives are very sharp! 😉
    ✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
    ✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.

    Express Worldwide shipping

    10€ flat rate with DHL Express.
    Free on orders over 300€.

    Some exceptions apply.

    No Duties & Fees

    We cover any import fees, worldwide.
    All prices are final, tax included.

    Easy Returns

    Something not OK?
    You have 30 days to return it, no questions asked.

    Attentive support

    Get in touch, we usually respond within a few hours.

    Customer Reviews

    Be the first to write a review
    0%
    (0)
    0%
    (0)
    0%
    (0)
    0%
    (0)
    0%
    (0)

    QUIZ

    Still doubting which type of Japanese knife should best fit your needs? 

    We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.

    TAKE THE QUIZ