Sakai Takayuki VG10 Nashiji 190mm Kengata Gyuto - Premium Ebony Handle
Precision Forged: The VG10 Nashiji Kengata Gyuto with Ebony Handle
The Sakai Takayuki Nashiji 190mm Kengata Gyuto is a nimble, technical chef's knife designed for those who demand surgical precision. Forged from high-performance VG10 Stainless Steel, this blade provides elite edge retention and full rust resistance. The blade features the aggressive Kengata (Sword Tip) profile—a Kiritsuke-style clipped point that brings the tip lower to the board for intricate scoring and detailed prep work.
The blade is finished with a rustic Nashiji (Pear Skin) texture, which helps break surface tension and reduces food drag. This performance is paired with a premium Ebony wood handle. Known in Japan as Kokutan, Ebony is one of the world’s densest hardwoods, providing a "weighted" balance and superior moisture resistance that far outlasts standard wood handles.
Technical Specifications
| Feature | Details |
| Blade Steel | VG10 Stainless Steel Core |
| Hardness (HRC) | 60-61 Rockwell Scale |
| Blade Finish | Nashiji (Pear Skin / Matte Textured) |
| Blade Shape | Kengata (Sword Tip / Kiritsuke-style) |
| Hand Orientation | Ambidextrous (Symmetrical 50/50 Double Bevel) |
| Handle Material | Premium Ebony Wood (Octagonal Wa-Style) |
| Blade Length | 190 mm (7.5") |
| Blade Width | 47 mm |
| Blade Thickness | 2 mm |
| Weight | 179 g |
Universal Handling: Left & Right-Handed Friendly
This Kengata Gyuto is ground with a symmetrical 50/50 double-bevel edge, making it perfectly balanced for both right-handed and left-handed users. The octagonal Ebony handle is neutrally shaped, providing a comfortable and secure grip that ensures total control during precision slicing regardless of your dominant hand.
What’s in the Box?
-
Authentic Japanese Paper Box: Hand-wrapped and ready for gifting or safe storage.
-
Protective Plastic Sheath: A temporary sleeve to protect the blade during initial transport.
Authorized Aoki Hamono Dealer Since 2019
When you purchase from Hasu-Seizo, you are guaranteed an authentic product sourced directly from the makers in Sakai, Japan. Our long-standing relationship with Aoki Hamono ensures that every Nashiji blade is a genuine masterpiece, supported by our Seattle-based expertise and fast shipping from our US warehouse.
Maintenance & Professional Care
Pro Tip for Longevity: While Ebony is naturally water-resistant, we recommend a Magnolia Wood Saya or a felt-lined Knife Protector for storing the blade. This prevents the fine VG10 edge from chipping and protects the Nashiji finish from scratches when stored in a drawer or knife roll.
Sharpening Maintenance: VG10 steel is highly prized for its ability to take a razor-sharp edge. To maintain this blade at peak performance, we recommend a Double-Sided 800/6000 Grit Whetstone. The 800 grit side refreshes the edge geometry, while the 6000 grit side provides a mirror-polished finish that complements the aggressive sword tip.
Performance & Care
-
Best For: Intricate slicing, dicing, and all-purpose prep with an emphasis on precision tip work.
-
Care: Hand-wash only with mild soap and dry immediately. Never use a dishwasher, as the high heat and chemicals will damage the premium Ebony handle and the steel's temper.
-
Safety: Avoid cutting bone, frozen foods, or hard pits; the precision-ground edge is optimized for fine slicing and can chip if used on hard materials.
Frequently Asked Questions
What is the advantage of the Kengata tip? The Kengata (sword-shaped) tip brings the point of the knife closer to the cutting surface. This allows for superior "tip-work," such as making fine vertical slices in garlic or scoring the skin of proteins, which can be more difficult with the upward curve of a traditional Gyuto.
Why is an Ebony handle considered an upgrade? Ebony is much denser and more durable than the Magnolia wood typically found on Japanese knives. It is naturally antimicrobial and moisture-resistant, and its added weight provides a more "grounded" balance in the hand, which many professional chefs prefer for stability.
How does the Nashiji finish help with food release? The Nashiji (pear skin) finish is a matte, slightly textured surface. This texture creates tiny air pockets between the blade and the food you are cutting, reducing the "suction" effect that often causes starchy vegetables like potatoes or cucumbers to stick to the blade.
Where is this knife shipped from? All our inventory is quality-checked and shipped directly from our US-based warehouse in Seattle, WA. We offer fast domestic delivery and local customer support you can trust.
Original: $209.00
-65%$209.00
$73.15More Images
Sakai Takayuki VG10 Nashiji 190mm Kengata Gyuto - Premium Ebony Handle
Precision Forged: The VG10 Nashiji Kengata Gyuto with Ebony Handle
The Sakai Takayuki Nashiji 190mm Kengata Gyuto is a nimble, technical chef's knife designed for those who demand surgical precision. Forged from high-performance VG10 Stainless Steel, this blade provides elite edge retention and full rust resistance. The blade features the aggressive Kengata (Sword Tip) profile—a Kiritsuke-style clipped point that brings the tip lower to the board for intricate scoring and detailed prep work.
The blade is finished with a rustic Nashiji (Pear Skin) texture, which helps break surface tension and reduces food drag. This performance is paired with a premium Ebony wood handle. Known in Japan as Kokutan, Ebony is one of the world’s densest hardwoods, providing a "weighted" balance and superior moisture resistance that far outlasts standard wood handles.
Technical Specifications
| Feature | Details |
| Blade Steel | VG10 Stainless Steel Core |
| Hardness (HRC) | 60-61 Rockwell Scale |
| Blade Finish | Nashiji (Pear Skin / Matte Textured) |
| Blade Shape | Kengata (Sword Tip / Kiritsuke-style) |
| Hand Orientation | Ambidextrous (Symmetrical 50/50 Double Bevel) |
| Handle Material | Premium Ebony Wood (Octagonal Wa-Style) |
| Blade Length | 190 mm (7.5") |
| Blade Width | 47 mm |
| Blade Thickness | 2 mm |
| Weight | 179 g |
Universal Handling: Left & Right-Handed Friendly
This Kengata Gyuto is ground with a symmetrical 50/50 double-bevel edge, making it perfectly balanced for both right-handed and left-handed users. The octagonal Ebony handle is neutrally shaped, providing a comfortable and secure grip that ensures total control during precision slicing regardless of your dominant hand.
What’s in the Box?
-
Authentic Japanese Paper Box: Hand-wrapped and ready for gifting or safe storage.
-
Protective Plastic Sheath: A temporary sleeve to protect the blade during initial transport.
Authorized Aoki Hamono Dealer Since 2019
When you purchase from Hasu-Seizo, you are guaranteed an authentic product sourced directly from the makers in Sakai, Japan. Our long-standing relationship with Aoki Hamono ensures that every Nashiji blade is a genuine masterpiece, supported by our Seattle-based expertise and fast shipping from our US warehouse.
Maintenance & Professional Care
Pro Tip for Longevity: While Ebony is naturally water-resistant, we recommend a Magnolia Wood Saya or a felt-lined Knife Protector for storing the blade. This prevents the fine VG10 edge from chipping and protects the Nashiji finish from scratches when stored in a drawer or knife roll.
Sharpening Maintenance: VG10 steel is highly prized for its ability to take a razor-sharp edge. To maintain this blade at peak performance, we recommend a Double-Sided 800/6000 Grit Whetstone. The 800 grit side refreshes the edge geometry, while the 6000 grit side provides a mirror-polished finish that complements the aggressive sword tip.
Performance & Care
-
Best For: Intricate slicing, dicing, and all-purpose prep with an emphasis on precision tip work.
-
Care: Hand-wash only with mild soap and dry immediately. Never use a dishwasher, as the high heat and chemicals will damage the premium Ebony handle and the steel's temper.
-
Safety: Avoid cutting bone, frozen foods, or hard pits; the precision-ground edge is optimized for fine slicing and can chip if used on hard materials.
Frequently Asked Questions
What is the advantage of the Kengata tip? The Kengata (sword-shaped) tip brings the point of the knife closer to the cutting surface. This allows for superior "tip-work," such as making fine vertical slices in garlic or scoring the skin of proteins, which can be more difficult with the upward curve of a traditional Gyuto.
Why is an Ebony handle considered an upgrade? Ebony is much denser and more durable than the Magnolia wood typically found on Japanese knives. It is naturally antimicrobial and moisture-resistant, and its added weight provides a more "grounded" balance in the hand, which many professional chefs prefer for stability.
How does the Nashiji finish help with food release? The Nashiji (pear skin) finish is a matte, slightly textured surface. This texture creates tiny air pockets between the blade and the food you are cutting, reducing the "suction" effect that often causes starchy vegetables like potatoes or cucumbers to stick to the blade.
Where is this knife shipped from? All our inventory is quality-checked and shipped directly from our US-based warehouse in Seattle, WA. We offer fast domestic delivery and local customer support you can trust.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Precision Forged: The VG10 Nashiji Kengata Gyuto with Ebony Handle
The Sakai Takayuki Nashiji 190mm Kengata Gyuto is a nimble, technical chef's knife designed for those who demand surgical precision. Forged from high-performance VG10 Stainless Steel, this blade provides elite edge retention and full rust resistance. The blade features the aggressive Kengata (Sword Tip) profile—a Kiritsuke-style clipped point that brings the tip lower to the board for intricate scoring and detailed prep work.
The blade is finished with a rustic Nashiji (Pear Skin) texture, which helps break surface tension and reduces food drag. This performance is paired with a premium Ebony wood handle. Known in Japan as Kokutan, Ebony is one of the world’s densest hardwoods, providing a "weighted" balance and superior moisture resistance that far outlasts standard wood handles.
Technical Specifications
| Feature | Details |
| Blade Steel | VG10 Stainless Steel Core |
| Hardness (HRC) | 60-61 Rockwell Scale |
| Blade Finish | Nashiji (Pear Skin / Matte Textured) |
| Blade Shape | Kengata (Sword Tip / Kiritsuke-style) |
| Hand Orientation | Ambidextrous (Symmetrical 50/50 Double Bevel) |
| Handle Material | Premium Ebony Wood (Octagonal Wa-Style) |
| Blade Length | 190 mm (7.5") |
| Blade Width | 47 mm |
| Blade Thickness | 2 mm |
| Weight | 179 g |
Universal Handling: Left & Right-Handed Friendly
This Kengata Gyuto is ground with a symmetrical 50/50 double-bevel edge, making it perfectly balanced for both right-handed and left-handed users. The octagonal Ebony handle is neutrally shaped, providing a comfortable and secure grip that ensures total control during precision slicing regardless of your dominant hand.
What’s in the Box?
-
Authentic Japanese Paper Box: Hand-wrapped and ready for gifting or safe storage.
-
Protective Plastic Sheath: A temporary sleeve to protect the blade during initial transport.
Authorized Aoki Hamono Dealer Since 2019
When you purchase from Hasu-Seizo, you are guaranteed an authentic product sourced directly from the makers in Sakai, Japan. Our long-standing relationship with Aoki Hamono ensures that every Nashiji blade is a genuine masterpiece, supported by our Seattle-based expertise and fast shipping from our US warehouse.
Maintenance & Professional Care
Pro Tip for Longevity: While Ebony is naturally water-resistant, we recommend a Magnolia Wood Saya or a felt-lined Knife Protector for storing the blade. This prevents the fine VG10 edge from chipping and protects the Nashiji finish from scratches when stored in a drawer or knife roll.
Sharpening Maintenance: VG10 steel is highly prized for its ability to take a razor-sharp edge. To maintain this blade at peak performance, we recommend a Double-Sided 800/6000 Grit Whetstone. The 800 grit side refreshes the edge geometry, while the 6000 grit side provides a mirror-polished finish that complements the aggressive sword tip.
Performance & Care
-
Best For: Intricate slicing, dicing, and all-purpose prep with an emphasis on precision tip work.
-
Care: Hand-wash only with mild soap and dry immediately. Never use a dishwasher, as the high heat and chemicals will damage the premium Ebony handle and the steel's temper.
-
Safety: Avoid cutting bone, frozen foods, or hard pits; the precision-ground edge is optimized for fine slicing and can chip if used on hard materials.
Frequently Asked Questions
What is the advantage of the Kengata tip? The Kengata (sword-shaped) tip brings the point of the knife closer to the cutting surface. This allows for superior "tip-work," such as making fine vertical slices in garlic or scoring the skin of proteins, which can be more difficult with the upward curve of a traditional Gyuto.
Why is an Ebony handle considered an upgrade? Ebony is much denser and more durable than the Magnolia wood typically found on Japanese knives. It is naturally antimicrobial and moisture-resistant, and its added weight provides a more "grounded" balance in the hand, which many professional chefs prefer for stability.
How does the Nashiji finish help with food release? The Nashiji (pear skin) finish is a matte, slightly textured surface. This texture creates tiny air pockets between the blade and the food you are cutting, reducing the "suction" effect that often causes starchy vegetables like potatoes or cucumbers to stick to the blade.
Where is this knife shipped from? All our inventory is quality-checked and shipped directly from our US-based warehouse in Seattle, WA. We offer fast domestic delivery and local customer support you can trust.
