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The Kengata is a razor-sharp Japanese knife with a raw design.

The steel is made of Aogami Super steel. This is one of the best steels with a high carbon content. This makes the knife super sharp and easy to sharpen. The downside is that it is prone to rust. After use, you should dry the knife right away.

After forging and hardening, the knife has had a tsuchime (hammer finish). This makes food stick less (and looks cool).

The handle is shaped like an octagon and is made of rosewood with a head of pakka wood. The traditional shape fits well in the hand and keeps the knife lightweight.

This knife is highly recommended for the enthusiast (amateur chef) who wants to keep their knife as sharp as possible and doesn't mind maintaining the knife a bit.

Specification

Product Details
Type Knife
Category Knives
Series Sakai Takayuki Kengata
Weight 166 grams
Details Blade
Steel Type Carbon
Type of knife Bunka
Steel grade Aogami Super
Hardness(Rockwell HRC) 61
Blade height 4.50 mm
Blade finish Damast
Origin of steel Japanese
Blade length 160 mm
Total length 31.60 mm
Blade Thickness (heel) 2.24 mm
Sharpening Double Bevel
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Details Handle
Handle Type Japanese (Wa)
Handle Material Ebony
Handle length 104 mm
Right or Left Handed Left- and Right-handed
UPC