Sakai Takayuki Hammered VG10 KUROKAGE Kengata Gyuto Knife - 190mm

The Sakai Takayuki KUROKAGE Kengata Gyuto is a handcrafted chef knife with a distinctive 'Kengata' (sword-tip) profile — the all-purpose functionality of a classic Gyuto with the precision of a fine-tipped blade. Meticulously crafted in Sakai, Japan, its premium materials and design make it a standout piece for any serious cook.

What is a Kengata Gyuto?

The Kengata Gyuto is a modern, hybrid knife shape. 'Kengata' means 'sword-shaped,' referring to its aggressively angled 'K-tip' or 'reverse tanto' point. This design combines the versatile, curved belly of a traditional Gyuto (Chef Knife) for rocking and chopping with a fine, reinforced tip that is excellent for precision work, scoring, and intricate cuts.

What's Included

• 1 x Sakai Takayuki Hammered VG10 KUROKAGE Kengata Gyuto Knife - 190mm
• 1 x Premium Gift Box

Also available as a 170mm Santoku in the same KUROKAGE series. Pairs with the Seki Multi Size Knife Guard for safe storage in a drawer or knife roll.

Key Features

• VG10 Steel Core: The blade is centred around a core of VG10 cobalt steel, a premium Japanese steel renowned for its ability to take and hold an incredibly sharp edge, as well as its exceptional durability.
• Kurokage Finish: A unique black coating is applied over a hammered texture. This creates a non-stick surface that allows food to release effortlessly from the blade, ensuring smooth, clean cuts.
• Exquisite Handle: The traditional octagonal handle is crafted from dark Wenge wood, known for its beauty and durability. It is fitted with a genuine buffalo horn ferrule, providing a seamless transition from handle to blade and a comfortable, secure grip.
• Handcrafted in Sakai: Each knife is a testament to over 600 years of knife-making tradition in Sakai, Japan, embodying a legacy of quality and craftsmanship.

Care Instructions

• Hand wash with warm water and mild detergent straight after use, then dry thoroughly before storing.
• Not dishwasher safe — heat and harsh detergents damage the edge, coating, and wooden handle.
• Do not cut frozen food or bones, and avoid twisting the blade.
• Sharpen regularly with a whetstone or knife sharpener to maintain the edge.

About Sakai Takayuki

Spanning over six centuries, Sakai Takayuki embodies the rich tradition of knife-making in Sakai, located in Osaka Prefecture, Japan. Esteemed for crafting fine Japanese knives, every knife is a testament to the fusion of age-old techniques with contemporary utility.

Specifications