Handcrafted by the renowned Sakai Takayuki smithy, this 190mm Kengata features a VG-10 stainless steel core hardened to approximately 61 HRC, protected by stainless Damascus cladding for lasting sharpness and corrosion resistance. Its distinctive sword-like profile combines the versatility of a gyuto with the precise K-tip of a bunka. The longer blade provides extra reach and cutting surface for larger ingredients, while the balanced Japanese Wa handle ensures comfortable, controlled handling.

BLADE SHAPE:

The kengata is a versatile Japanese knife with a distinctive sword-like profile, combining the sharp reverse tanto tip of a bunka with a slightly narrower blade and more curved cutting edge. This makes it suitable for a variety of cutting techniques, from chopping vegetables to longer slicing motions through meat and fish.

At 200mm, this kengata is longer and larger than more compact versions, offering additional cutting length and room for working with bigger ingredients. The extended blade makes it easier to slice larger pieces of meat, cut through bulky vegetables, and perform longer, smoother cuts without repeatedly repositioning the knife.

Its gently curved belly supports push-cutting and rocking motions, while the sharp K-tip (reverse tanto tip) provides excellent precision for detailed work, such as trimming meat, scoring ingredients, and making accurate cuts around smaller sections.

This larger kengata is an excellent choice for cooks who appreciate the distinctive profile and precision of a bunka but want a longer, more versatile blade for everyday kitchen tasks. It offers much of the cutting reach of a gyuto while retaining the precise tip that makes the kengata particularly useful for detailed work.

STEEL:

VG-10 (V for Vanadium, G for "gold" as in "gold standard") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V), and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion-resistant, which translates to long-lasting, smooth sharpness.

LAMINATION:

VG-10 steel forms the hard core of the blade, protected by softer outer layers of steel. This san-mai construction, meaning “three layers” in Japanese, improves durability and helps reduce the risk of chipping, while the forged outer layers create the rippling damascus pattern.

GEOMETRY:

It has a double bevel (symmetrical) blade so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.

BLADE FINISH:

The upper part of the blade features a hammered pattern, which then transform into an intricate damascus finish that flows down to the cutting edge. The blade was treated with hammer blows, resulting in a textured tsuchime look, which gives it a beautiful finish and also prevents food from sticking to the blade.

HANDLE:

The knife features a traditional octagonal Japanese (wa) handle made from oak, suitable for both right- and left-handed users. Its shape provides a secure grip, precise control, and balanced handling.

The collection’s name reflects the knife’s dark, refined aesthetic, particularly the black tones of the handle and its black-and-gold accents.

Kokushin (黒心) literally means “black heart”:

• koku / kuro (黒) = black
• shin (心) = heart, spirit, or essence

The handle is finished with traditional Japanese urushi lacquer. Its distinctive black-and-gold transition near the tang embodies the Kokushin aesthetic, combining deep, dark tones with warm metallic accents.

BLACKSMITH:

Sakai Takayuki blades come from the town of Sakai and have a rich, 600-year old history. They are very recognizable and popular in the traditional Japanese kitchen. All knives are handmade by renowned craftsmen, who offer a lot of models made of different materials.