Sakai Takayuki Kengata Santoku 160mm (6.3") Aogami Super / Blue Super Kurouchi Hammered Finish
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Sakai Takayuki Kengata Santoku 160mm (6.3") Aogami Super / Blue Super Kurouchi Hammered Finish

Sakai Takayuki Kengata Santoku 160mm (6.3") Aogami Super / Blue Super Kurouchi Hammered Finish

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 

This blade showcases a distinctive hammer-eye pattern. This makes it it both functional and visually striking. It is a versatile knife suitable for both home cooks and professional chefs. The handle is crafted from Mahogany and Japanese Keyaki. Keyaki is a rare and valued wood in Japan, known for its durability and beautiful, hard grain.

$299.00
Sakai Takayuki Kengata Santoku 160mm (6.3") Aogami Super / Blue Super Kurouchi Hammered Finish—
$299.00

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Sakai Takayuki Kengata Santoku 160mm (6.3") Aogami Super / Blue Super Kurouchi Hammered Finish - Image 2
Sakai Takayuki Kengata Santoku 160mm (6.3") Aogami Super / Blue Super Kurouchi Hammered Finish - Image 3
Sakai Takayuki Kengata Santoku 160mm (6.3") Aogami Super / Blue Super Kurouchi Hammered Finish - Image 4
Sakai Takayuki Kengata Santoku 160mm (6.3") Aogami Super / Blue Super Kurouchi Hammered Finish - Image 5
Sakai Takayuki Kengata Santoku 160mm (6.3") Aogami Super / Blue Super Kurouchi Hammered Finish - Image 6
Sakai Takayuki Kengata Santoku 160mm (6.3") Aogami Super / Blue Super Kurouchi Hammered Finish - Image 7
Sakai Takayuki Kengata Santoku 160mm (6.3") Aogami Super / Blue Super Kurouchi Hammered Finish - Image 8
Sakai Takayuki Kengata Santoku 160mm (6.3") Aogami Super / Blue Super Kurouchi Hammered Finish - Image 9
Sakai Takayuki Kengata Santoku 160mm (6.3") Aogami Super / Blue Super Kurouchi Hammered Finish - Image 10
Sakai Takayuki Kengata Santoku 160mm (6.3") Aogami Super / Blue Super Kurouchi Hammered Finish - Image 11

Sakai Takayuki Kengata Santoku 160mm (6.3") Aogami Super / Blue Super Kurouchi Hammered Finish

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 

This blade showcases a distinctive hammer-eye pattern. This makes it it both functional and visually striking. It is a versatile knife suitable for both home cooks and professional chefs. The handle is crafted from Mahogany and Japanese Keyaki. Keyaki is a rare and valued wood in Japan, known for its durability and beautiful, hard grain.

Product Information

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Description

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 

This blade showcases a distinctive hammer-eye pattern. This makes it it both functional and visually striking. It is a versatile knife suitable for both home cooks and professional chefs. The handle is crafted from Mahogany and Japanese Keyaki. Keyaki is a rare and valued wood in Japan, known for its durability and beautiful, hard grain.

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