Kengata Santoku Knife 160mm (6.3") Damascus 33 Layer Japanese Handle


Ideal for: Chopping, slicing, dicing, and julienning.

Useful on food types: Small to medium proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.

Damascus 33 Layer (VG-10 core)
160mm (6.3") Kengata Santoku (Bunka)
Handle Type: Japanese Style, Spanish Mahogany and Japanese Keyaki (Zelkova)

Weight: 118 g
Blade Width: 45 mm
Blade Thickness: 2 mm
Handle Length: 133 mm
Handle Thickness: 18 mm

This is a Sakai Takayuki Western style series that is resistant to rust.  The blade has a hammer eye pattern full and is a fascinating blade that features a beautiful ripple that can be used widely from home to professional. The handle uses Spanish Mahogany and Japanese Keyaki which is a precious tree with a beautiful hard grain of wood in Japan.
Please do not cut bone or frozen food. It may cause it to chip. No dishwasher please. 

Santoku Japanese chef knives are designed to be thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.

Santoku knives are also known in Japan as Bunka Bōchō.  In the U.S. the Bunka is sometimes used to describe the Kengata Santoku which has the angled tip allowing for more detailed slicing or cutting.

Customer Reviews

Based on 3 reviews
A real beauty

Just a really great knife....

Doug K.
My favorite knife

This is just a wonderful knife. It's razor sharp, beautifully balanced. I love the curvature of the blade, makes it easy to rock it back and forth for cutting garlic and herbs, also slices throughout apples and other fruit like it's butter. It's also stunningly beautiful, and the stainless makes it more practical to use every day, at least for me. Love this knife.

Daniel H.
Cooking with a sword

This was an absolutely pleasure to use. It feels like I'm cutting my food with a sword. The weight is perfectly balanced and the handle feels nice.