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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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