Kengata 160mm - VG10 Stainless - Sakai Takayuki
The Kengata is a traditional Japanese knife known for its distinctive, slightly curved blade, which resembles a smaller version of a sword—its name literally meaning "sword-like." Designed for precise cutting tasks, such as chopping and slicing vegetables or meat, the Kengata strikes a balance between control and power. Its sturdy, versatile design makes it ideal for both delicate and more forceful cuts. The blade typically features a straight edge with a subtle curve, enabling clean, uniform slicing.
This Kengata features a San Mai construction, with a stainless cladding and a VG-10 core. VG-10 is renowned for its ability to maintain a sharp edge and resist corrosion.
The blade showcases a nashiji (pear skin) finish, enhancing food release, while the polished core steel creates a striking contrast with the matte nashiji cladding. The knife is equipped with a hybrid octagonal ebony handle, which is octagonal near the blade and gently tapers to a rounded shape towards the base, providing a comfortable and secure grip.
Shape - Kengata
Blade length - 160mm
Blade Height - 44.5mm
Blade Thickness - 2mm
Weight - 139.2g
Blade Construction - San Mai
Cladding - Stainless Nashiji
Steel Type - VG-10
Rockwell Hardness - 61 HRC
Handle- Hybrid Octagonal Ebony
Made in - Sakai City, Osaka, Japan
Brand - Sakai Takayuki
VG-10 is a high-quality stainless steel widely used in Japanese kitchen knives, known for its excellent edge retention, sharpness, and corrosion resistance. Its typical composition is:
Carbon: 0.95–1.05% (provides hardness and edge retention)
Chromium: 14.0–15.0% (enhances corrosion resistance and wear resistance)
Molybdenum: 0.9–1.2% (improves toughness and wear resistance)
Vanadium: 0.10–0.20% (increases wear resistance and edge stability)
Manganese: 0.40–0.50% (improves hardenability)
Silicon: 0.30% (increases strength and hardness)
Nickel: 0.20% (enhances toughness)
This combination gives VG-10 its ability to hold a sharp edge for a long time while being resistant to rust and corrosion, making it a popular choice for high-performance kitchen knives.
The Kengata is a traditional Japanese knife known for its distinctive, slightly curved blade, which resembles a smaller version of a sword—its name literally meaning "sword-like." Designed for precise cutting tasks, such as chopping and slicing vegetables or meat, the Kengata strikes a balance between control and power. Its sturdy, versatile design makes it ideal for both delicate and more forceful cuts. The blade typically features a straight edge with a subtle curve, enabling clean, uniform slicing.
This Kengata features a San Mai construction, with a stainless cladding and a VG-10 core. VG-10 is renowned for its ability to maintain a sharp edge and resist corrosion.
The blade showcases a nashiji (pear skin) finish, enhancing food release, while the polished core steel creates a striking contrast with the matte nashiji cladding. The knife is equipped with a hybrid octagonal ebony handle, which is octagonal near the blade and gently tapers to a rounded shape towards the base, providing a comfortable and secure grip.
Shape - Kengata
Blade length - 160mm
Blade Height - 44.5mm
Blade Thickness - 2mm
Weight - 139.2g
Blade Construction - San Mai
Cladding - Stainless Nashiji
Steel Type - VG-10
Rockwell Hardness - 61 HRC
Handle- Hybrid Octagonal Ebony
Made in - Sakai City, Osaka, Japan
Brand - Sakai Takayuki
VG-10 is a high-quality stainless steel widely used in Japanese kitchen knives, known for its excellent edge retention, sharpness, and corrosion resistance. Its typical composition is:
Carbon: 0.95–1.05% (provides hardness and edge retention)
Chromium: 14.0–15.0% (enhances corrosion resistance and wear resistance)
Molybdenum: 0.9–1.2% (improves toughness and wear resistance)
Vanadium: 0.10–0.20% (increases wear resistance and edge stability)
Manganese: 0.40–0.50% (improves hardenability)
Silicon: 0.30% (increases strength and hardness)
Nickel: 0.20% (enhances toughness)
This combination gives VG-10 its ability to hold a sharp edge for a long time while being resistant to rust and corrosion, making it a popular choice for high-performance kitchen knives.
The Kengata is a traditional Japanese knife known for its distinctive, slightly curved blade, which resembles a smaller version of a sword—its name literally meaning "sword-like." Designed for precise cutting tasks, such as chopping and slicing vegetables or meat, the Kengata strikes a balance between control and power. Its sturdy, versatile design makes it ideal for both delicate and more forceful cuts. The blade typically features a straight edge with a subtle curve, enabling clean, uniform slicing.
This Kengata features a San Mai construction, with a stainless cladding and a VG-10 core. VG-10 is renowned for its ability to maintain a sharp edge and resist corrosion.
The blade showcases a nashiji (pear skin) finish, enhancing food release, while the polished core steel creates a striking contrast with the matte nashiji cladding. The knife is equipped with a hybrid octagonal ebony handle, which is octagonal near the blade and gently tapers to a rounded shape towards the base, providing a comfortable and secure grip.
Shape - Kengata
Blade length - 160mm
Blade Height - 44.5mm
Blade Thickness - 2mm
Weight - 139.2g
Blade Construction - San Mai
Cladding - Stainless Nashiji
Steel Type - VG-10
Rockwell Hardness - 61 HRC
Handle- Hybrid Octagonal Ebony
Made in - Sakai City, Osaka, Japan
Brand - Sakai Takayuki
VG-10 is a high-quality stainless steel widely used in Japanese kitchen knives, known for its excellent edge retention, sharpness, and corrosion resistance. Its typical composition is:
Carbon: 0.95–1.05% (provides hardness and edge retention)
Chromium: 14.0–15.0% (enhances corrosion resistance and wear resistance)
Molybdenum: 0.9–1.2% (improves toughness and wear resistance)
Vanadium: 0.10–0.20% (increases wear resistance and edge stability)
Manganese: 0.40–0.50% (improves hardenability)
Silicon: 0.30% (increases strength and hardness)
Nickel: 0.20% (enhances toughness)
This combination gives VG-10 its ability to hold a sharp edge for a long time while being resistant to rust and corrosion, making it a popular choice for high-performance kitchen knives.