Kengata (meaning 'sword-like') is often used interchangeably with bunka in the realm of Japanese kitchen knives. That's why it might be a bit confusing at first, as its shape is very similar to a standard bunka, whose fundamental attributes are instantly recognizable: reverse tanto tip for precision work, wider profile, and a slightly shorter blade length.

We apply the term kengata to denote a knife that departs from the usual form with a blade that is a bit more curved towards the tip (instead of the usual flat blade) and somewhat narrower. This way, the knife can be rocked back and forth on the cutting board, allowing for a different cutting technique that some might miss with a traditional bunka. It is still great for chopping, though, as it is for preparing all kinds of meat and raw fish.