Kengata Knife 160mm (6.2") #1191

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The Kengata is very similar to the Bunka which is a mix between a Santoku and a Gyuto, it has a much more aggressive look but slightly wider than other knives. The tip of the knife is more pronounced and sharp raked knife. This is a more modern style knife and has taken on a huge popularity with chefs.

Sakai Takayuki have come up with a hard 62 HRC Core Aogami Super Blue with a cladded in stainless ku over the AS that has been sand blasted to give it a frosty finish it has a kurouchi hammered finish. The spine has a maintained thickness across the range with most having a dropped tip to complement this incredibly good looking line. The handle is a traditional octagonal shape made of maple wood and a rosewood ferrule.



Handle Material: Maple Wood Handle/Rosewood Ferrule

Handle Length: 135mm (5.3")

Blade Length: 165mm (6.4")

Blade Depth: 45mm

Thickness at spine: 1.8mm

Thickness at tip: 0.7mm

Cutting Edge: Double 50/50

Blade Material: Blue Paper Super (Aogami Super) Core/Clad Stainless Steel/Kurouchi Tsuchime finished

Hardness (Rockwell scale): 62 - 63