€ 155.00

Tamahagane "TSUBAME" Kengata 190mm (7.5")

Best To Use

vegetablesnot for meatnot for fish

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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. 

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.

The core layer of the blade is VG-5, high carbon molybdenum vanadium steel. The powdered steel contains a lot of carbon and has an unprecedented hardness of approximately 61 HRC. 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. The bevelled 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.

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.

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.

The handle is made out of Micarta laminate in light brown colour. 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.

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 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 on 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.

About Tamahagane:

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.

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


 

Specifications:

Blade shape: Kengata (Bunka)
Steel type: VG-5
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 / Micarta
Blacksmith: Tamahagane


Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.