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Buying Guide
Looking to learn more about Japanese kitchen knives and which may be the best fit for you?
Check out these Buying Guides to learn about the different Japanese knife styles, intended use, steel types and maintenance.
Sakai Takayuki Kengata Santoku 160mm (6.3") Aogami Super Kurouchi Hammered Finish
$229.00
Looking for a Chef's knife but they all tend to be a little longer than you'd like?
This Sakai Takayuki Aogami Super (Super Blue Steel) Japanese Santoku knife with a Kengata tip will hold an incredibly sharp edge and be a bit more agile than a full Chef's knife (Gyuto).
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.
Kengata Santoku Japanese Knife
Blade Material: Kurouchi Aogami Super (Blue Super Steel) Carbon Steel clad in Stainless Steel
Blade length: 160mm (6.3")
Edge Type: Double Bevel
Handle: Japanese Style, Mahogany and Japanese Keyaki (Zelkova)
Weight: 132 g
Blade Width: 43 mm
Blade Thickness: 2 mm
Handle Length: 133 mm
Handle Thickness: 18 mm
Enhance your cooking with an Aogami Super Kengata Japanese Santoku knife
Black finish is an old-fashioned Japanese style of kitchen knife made with a finishing method. The method does not scrape the entire surface of the blade that has been hardened by quenching, but leaves the black portion of the side other than the blade. This blade is made of Aogami super (blue super steel) with excellent sharpness and durability. This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately.
The blade has a hammer eye pattern full and is a fascinating knife that features that can be used widely from home to professional. The handle uses Mahogany and Japanese Keyaki which is a precious tree with a beautiful hard grain of wood in Japan.
Category: Aogami, Aogami Super, Blue Super, Bunka, High Carbon, Kengata, Kurouchi, Santoku, Western Style
Japanese Santoku knives are typically shorter and lighter than chef knives, with a thinner blade that tapers to a point. This makes them ideal for slicing and dicing vegetables and delicate tasks like mincing garlic or ginger.
Chef knives, on the other hand, are usually longer and heavier, with thicker blades and curved edges. This design makes them better suited for tasks such as chopping meat or crushing garlic cloves.
Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Japanese Santoku 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.
Japanese 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.
Sakai Knives are designated as a traditional craft item and its quality is widely recognized not only in Japan but also in the world. They have been cultivated through a long 600-year history.
Get the ultimate cutting experience with Hasu-Seizo
Japanese chef knives are popular worldwide for their sharpness and precision. At Hasu-Seizo, we're passionate about sharing the joy of Japanese knives with amateur and professional chefs alike. We accept several payment methods for your convenience, including Mastercard, PayPal, Google Pay, Discover, Apple Pay, and more. Plus, we offer free standard USPS shipping within the continental U.S for orders over $150.
Check out our catalog today to find the perfect Japanese Santoku knife for your kitchen! If you have any questions about Japanese chef knives or anything else related to Hasu-Seizo, please don't hesitate to contact us — our team will be more than happy to assist you.
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