Sakai Takayuki Kengata VG-10 Damascus Wa 190mm (7.5")
Handcrafted by the renowned Sakai Takayuki smithy, this 190mm Kengata pairs a 61 HRC VG-10 core with stainless Damascus cladding for lasting sharpness and corrosion resistance. Its versatile profile offers the usability of a gyuto with the precision of a bunka, while the sharp K-tip excels at detailed cuts. Finished with a balanced Japanese wa handle for confident, controlled movement.
BLADE SHAPE:
The kengata is a versatile Japanese knife with a sword-like profile, similar to a bunka but slightly narrower and more curved toward the tip. This makes it suitable for both chopping and longer slicing motions, while the sharp reverse tanto tip allows precise work. Its shape works well for vegetables, meat, and fish, making it a practical all-rounder for users who want the control of a bunka with a cutting style closer to a gyuto.
*The length of the cutting edge is 202mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 190mm.
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 is fitted with a lightweight zelkova wood wa handle with a mahogany ferrule, combining durability, a comfortable grip, and an elegant look. Its ergonomic shape allows precise and stable blade control, making it suitable for both right- and left-handed users.
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.
Original: $200.00
-65%$200.00
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Sakai Takayuki Kengata VG-10 Damascus Wa 190mm (7.5")
Handcrafted by the renowned Sakai Takayuki smithy, this 190mm Kengata pairs a 61 HRC VG-10 core with stainless Damascus cladding for lasting sharpness and corrosion resistance. Its versatile profile offers the usability of a gyuto with the precision of a bunka, while the sharp K-tip excels at detailed cuts. Finished with a balanced Japanese wa handle for confident, controlled movement.
BLADE SHAPE:
The kengata is a versatile Japanese knife with a sword-like profile, similar to a bunka but slightly narrower and more curved toward the tip. This makes it suitable for both chopping and longer slicing motions, while the sharp reverse tanto tip allows precise work. Its shape works well for vegetables, meat, and fish, making it a practical all-rounder for users who want the control of a bunka with a cutting style closer to a gyuto.
*The length of the cutting edge is 202mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 190mm.
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 is fitted with a lightweight zelkova wood wa handle with a mahogany ferrule, combining durability, a comfortable grip, and an elegant look. Its ergonomic shape allows precise and stable blade control, making it suitable for both right- and left-handed users.
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.
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Description
Handcrafted by the renowned Sakai Takayuki smithy, this 190mm Kengata pairs a 61 HRC VG-10 core with stainless Damascus cladding for lasting sharpness and corrosion resistance. Its versatile profile offers the usability of a gyuto with the precision of a bunka, while the sharp K-tip excels at detailed cuts. Finished with a balanced Japanese wa handle for confident, controlled movement.
BLADE SHAPE:
The kengata is a versatile Japanese knife with a sword-like profile, similar to a bunka but slightly narrower and more curved toward the tip. This makes it suitable for both chopping and longer slicing motions, while the sharp reverse tanto tip allows precise work. Its shape works well for vegetables, meat, and fish, making it a practical all-rounder for users who want the control of a bunka with a cutting style closer to a gyuto.
*The length of the cutting edge is 202mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 190mm.
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 is fitted with a lightweight zelkova wood wa handle with a mahogany ferrule, combining durability, a comfortable grip, and an elegant look. Its ergonomic shape allows precise and stable blade control, making it suitable for both right- and left-handed users.
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.
