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Sakai Takayuki is well respected as the largest knife maker in the Sakai Region. Their knives are reputably known for being good quality at the price, hand made, and delivering the care and experience of 600 years of knife making.
With a HRC value of 65, this series from Sakai Takayuki offers excellent edge retention. It features a Blue Super Steel (Aogami Super) core, with a protective kurouchi finish and a beautiful hammered (tsuchime) pattern. So basically all those key words you learned when taking your Japanese kitchen knives 101 course, this knife has it.
OK, so you've heard of gyutos, santokus, nakiris, even honesukis, but you're wondering what's a Kengata? Think of a Kengata as a hybrid between a santoku, bunka, and a gyuto. It has an accentuated k-tip, slight curvature to the belly both at the heel and the tip, and at 190mm truly becomes a multi-purpose knife from cutting vegetables, to meat and fish. If you're looking for that one conversation piece to be able to show your guests you know lots about different Japanese knife styles, a Kengata might be for you.
This knife is fitted with a Zelkova and Mahogany octagonal handle and hand sharpened for excellent out of the box sharpness.