Sakai Takayuki Kengata Santoku 160mm

Specifications

Brand

Sakai Takayuki

Type

Kengata Santoku knife, an all-round Japanese kitchen knife with a sword-style tip

Model

1332

Blade Length

160 mm

Handle

micarta

Maker

Sakai Takayuki

Features

160 mm Kengata Santoku in detail: A santoku is the all-round Japanese kitchen knife, with a short, wide blade that slices, dices and chops with ease.

Fine Japanese Blade in detail: Store the knife in a dry place, away from damp, so the blade and handle stay in good order.

Micarta Handle in detail: A micarta handle is made of layered resin and fabric, so it resists water and keeps a secure grip.

Damascus-pattern blade in detail: A Damascus-pattern blade shows layers of steel along its sides, which add a decorative ripple to the surface.

Shipped From Japan in detail: A whetstone restores the edge when the cut softens, and a few light passes at a steady angle are usually enough.

Maker-Packed Knife in detail: Check the handle and blade joint from time to time, and stop using the knife if anything feels loose.

Benefits

A 160 mm kengata santoku blade for precise cutting: The blade is 160 mm long in the kengata santoku shape, an all-round Japanese kitchen knife with a sword-style tip. The listing states the length, so you know how much cutting reach the knife gives you at the board.

A blade from a Japanese maker, ready to cut: The listing presents the knife as a Japanese-made blade, and the blade is sharpened ready for use. Slice with a smooth, drawing motion instead of pressing down, which keeps the cut clean and protects the edge.

A micarta handle fitted for steady control: The listing names micarta for the handle. It is fitted to the blade so the knife sits steady in your hand through long prep work. Hold the handle with a pinch grip just ahead of the bolster for control and a relaxed wrist.

A Damascus-pattern blade that shapes how the blade looks: The listing describes Damascus-pattern blade. These details are part of how the blade is made, and they affect how it looks and how it is cared for. Store the blade covered, so the edge does not meet other metal and stays sharp.

A knife we send directly from Japan: We ship the knife directly from Japan, packed carefully to protect the blade and the handle on the way to you. Always cut away from your body and keep your guiding hand curled so the fingertips stay behind the knuckles.

A knife supplied in the maker's packaging: The knife is supplied in the maker's packaging. Keep the blade dry and covered between uses, and sharpen it on a whetstone when the edge softens. Let the weight of the knife do the work, and keep the cutting stroke steady rather than forceful.

How to Use

Cut on a wood or soft plastic board

Wash after use

Dry the blade fully

Resharpen when the edge softens

Who Is This For

The Craft-Knife Cook: You want a fine kengata santoku from a Japanese blade maker, built for steady and careful work at the board. A poorly shaped blade makes precise work slow and tiring, and that is not your fault. Our kengata santoku gives you a 160 mm blade and a micarta handle. The listing describes the knife in detail, and every figure here comes from it. Choose it when you work with the long, precise reach of a proper kengata santoku, and you will have the facts you need before you order.

Product Story

We offer this knife from a maker rooted in Sakai, the Osaka city known for its blade-making tradition. The listing presents a 160 mm kengata santoku with a micarta handle, Damascus-pattern blade. The listing gives the blade length in millimetres, so you can judge the reach of the knife at your board before you order it from us. It arrives in the maker's packaging. We describe only what the listing, the maker's pages and the product photos show.

What's Inside

• Kengata Santoku 160 mm knife

Care Guide

Storage: Store dry at room temperature, about 20 C (68 F), in a drawer with a blade guard or in a knife block, away from moisture.

Shelf Life: Durable kitchen tool with no expiry date.

Important: The blade is very sharp. Keep out of reach of children. Wash by hand and dry right after use, and avoid bones, frozen food and prying. Store with the edge covered. Do not use a dishwasher.

Ingredients and Materials

Steel blade: Blade material

Micarta: Handle material

Comparison

Quick Answer

Keep a damp cloth under the cutting board so the board stays still while you work. Keep the handle clean and dry, since grease and water make the grip slippery. Rinse and dry the knife after each use. Keep the edge covered when you store it. It comes in the maker's packaging.