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Kitchen Knives - Sakai Takayuki Kengata Gyuto Japanese Chef Knife 190mm (7.5") Damascus 33 Layer Japanese Handle
Kitchen Knives - Sakai Takayuki Kengata Gyuto Japanese Chef Knife 190mm (7.5") Damascus 33 Layer Japanese Handle
Kitchen Knives - Sakai Takayuki Kengata Gyuto Japanese Chef Knife 190mm (7.5") Damascus 33 Layer Japanese Handle
Kitchen Knives - Sakai Takayuki Kengata Gyuto Japanese Chef Knife 190mm (7.5") Damascus 33 Layer Japanese Handle
Kitchen Knives - Sakai Takayuki Kengata Gyuto Japanese Chef Knife 190mm (7.5") Damascus 33 Layer Japanese Handle
Kitchen Knives - Sakai Takayuki Kengata Gyuto Japanese Chef Knife 190mm (7.5") Damascus 33 Layer Japanese Handle
Kitchen Knives - Sakai Takayuki Kengata Gyuto Japanese Chef Knife 190mm (7.5") Damascus 33 Layer Japanese Handle
Kitchen Knives - Sakai Takayuki Kengata Gyuto Japanese Chef Knife 190mm (7.5") Damascus 33 Layer Japanese Handle
Sakai Takayuki

Sakai Takayuki 33-Layer Damascus 190mm Kengata Gyuto VG10 Stainless Steel | Wa-Handle

Sale price$179.00
Size:

Sakai Takayuki 33-Layer Kengata Gyuto: The Precision Sword-Tip

The Sakai Takayuki 190mm Kengata Gyuto is a specialized fusion of the traditional chef's knife and the aggressive geometry of a Japanese sword (Kengata). Crafted by Aoki Hamono in Sakai, Japan, this knife is designed for chefs who demand surgical precision.

The "Kengata" tip provides a lower point of entry and an acute angle, making it the superior choice for intricate tip-work—such as scoring proteins, fine-dicing shallots, or detail-heavy vegetable carvings.

Quick Technical Snapshot 

  • Core Steel: VG10 Stainless Steel (Takefu Special Steel)

  • Blade Shape: Kengata (Sword-Tip) for enhanced precision

  • Hardness: 60-61 HRC

  • Construction: 33-Layer San Mai Damascus Stainless

  • Finish: Tsuchime (Hammered) for reduced food friction

  • Handle: Japanese Wa-style (Mahogany and Keyaki/Zelkova Wood)

  • Weight: 104g (Light and nimble)

  • Best For: Precision slicing, disjointing, dicing, and decorative julienne.

Detailed Specifications

Feature 190mm (7.5") Technical Detail Benefit for the Chef
Blade Width 50 mm Extra knuckle clearance for tall vegetables.
Blade Thickness 2 mm "Laser" thin profile for effortless cuts.
Weight 104 g Reduces hand fatigue during long prep shifts.
Handle Material Keyaki (Japanese Zelkova) Rare, hard grain wood; moisture resistant.
Edge Geometry Double-Bevel (50/50) High-performance for both LH/RH users.

The Premium Keyaki (Zelkova) Wa-Handle

Unlike standard Western handles, this Kengata Gyuto features a traditional Japanese Wa-handle. It is crafted from Keyaki (Japanese Zelkova), a precious hardwood celebrated in Japan for its beautiful grain and extreme durability. Complemented by a Mahogany bolster, the handle is lightweight and shifts the balance point toward the blade, allowing the knife to do the work for you.

What’s In The Box?

Your Sakai Takayuki Kengata Gyuto is hand-inspected by the artisans at Aoki Hamono. Included in your order:

  1. Sakai Takayuki 190mm Kengata Gyuto

  2. Authentic Japanese Presentation Box: Signature reinforced paper with traditional calligraphy.

  3. Transit Safety Sheath: Immediate edge protection.

⚠️ Pro-Tip for The Kengata Tip:

The aggressive "sword-tip" on this knife is ground to a very fine point. To protect this precision geometry, we strongly recommend a Magnolia Saya or a Knife Protector Blade Guard. Never store this knife loose in a drawer, as the tip is susceptible to damage if it strikes other metal utensils.

See our Magnolia Wood Sayas and Camellia Maintenance Oil here.

Authenticity & Maintenance

Authorized Aoki Hamono Dealer Since 2019.

Hasu-Seizo is a direct partner of Sakai Takayuki. This ensures your knife is a genuine product of Sakai’s heritage.

  • Food Types: Ideal for medium/large proteins and vegetables (carrots, onions, garlic, peppers, lettuce).

  • Care: Hand-wash with mild soap; dry immediately with a soft cloth.

  • Avoid: Do not cut bone, pits, or frozen foods. Do not use in a dishwasher.

Frequently Asked Questions

How is a "Kengata" Gyuto different from a standard Gyuto?

The Kengata has a flatter edge profile and a pointed, sword-like tip. This makes it better for "push-cutting" and precision tip work, whereas a standard Gyuto has more "belly" for rocking motions.

Why is this knife so light (104g)?

By using a traditional Wa-handle and a distal taper on the blade, the knife is engineered for agility. This "laser" feel is preferred by professional chefs who want maximum speed and responsiveness.

What whetstone should I use for VG10?

To maintain the 33-layer Damascus edge, we recommend the double-sided 800/ 6000 grit stone for regular sharpening and then polishing the final edge.