The Sword-Tip Masterpiece: 33-Layer Damascus Kengata Gyuto

The Sakai Takayuki 33-Layer Damascus 190mm Kengata Gyuto is a striking evolution of the traditional chef's knife. Featuring the "Kengata" (sword-shaped) tip—also known as a Kiritsuke tip—this blade offers a lower, more aggressive point of contact that excels at precision tasks like scoring proteins, fine-dicing shallots, and intricate decorative work.

Forged with a VG-10 Stainless Steel core and clad in 33 layers of hand-hammered (Tsuchime) Damascus, this blade provides elite edge retention and a natural non-stick surface. The artistry is completed with a Brown Lacquered Oak handle. This traditional Japanese finishing technique involves hand-applying lacquer to durable oak wood, creating a water-resistant, antimicrobial, and visually sophisticated handle that is unique to every knife.

Technical Specifications

Feature	Details
Blade Steel	VG-10 Stainless Steel Core (33-Layer Damascus)
Blade Shape	Kengata (Sword Tip / Kiritsuke Style)
Hardness (HRC)	60-61 Rockwell Scale
Blade Finish	Tsuchime (Hammered Finish)
Hand Orientation	Ambidextrous (Symmetrical 50/50 Double Bevel)
Handle Material	Brown Lacquered Oak (Japanese Wa-Style)
Blade Length	190 mm (7.5")
Blade Width	48 mm
Weight	168 g

 

Universal Handling: Left & Right-Handed Friendly

This Kengata Gyuto is ground with a symmetrical 50/50 double-bevel edge, ensuring it performs identically for both right-handed and left-handed users. The octagonal Brown Lacquered Oak handle is neutrally shaped, providing a comfortable and secure grip that allows for precise control regardless of your dominant hand.

What’s in the Box?

• Authentic Japanese Paper Box: A beautifully designed, gift-ready presentation box.

• 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 Kengata blade is a genuine masterpiece, supported by our US-based expertise and fast shipping from our Seattle warehouse.

Maintenance & Long-Term Care

Pro Tip for Longevity: While the brown lacquered handle is highly resistant to water, a high-quality blade deserves proper storage. We recommend upgrading to a Magnolia Wood Saya or a felt-lined Knife Protector. This prevents the 60 HRC edge from chipping and protects the Damascus finish from scratches when stored in a kitchen drawer or knife roll.

Sharpening Maintenance: As this is a premium blade, maintaining the factory edge is best achieved with whetstones. For beginners, a Double-Sided 800/6000 Grit Whetstone is a perfect starting point. The 800 grit side refreshes the edge, while the 6000 grit side polishes it to a razor-sharp, professional finish.

Performance & Care

• Best For: High-precision slicing, dicing, and all-purpose kitchen work with an emphasis on tip-work.

• Care: Hand-wash only with mild soap and dry immediately. Never use a dishwasher, as the high heat and chemicals can damage the lacquered 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.

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Frequently Asked Questions

What is the benefit of the Kengata tip? The Kengata (sword-shaped) tip brings the point of the knife lower toward the cutting board. This allows for more precise "tip-work," such as making fine vertical slices in vegetables or scoring meats, which can be more difficult with the upward curve of a standard Gyuto.

How does the Brown Lacquered handle compare to standard wood? The lacquer acts as a protective sealant. While traditional wood handles can swell or discolor when exposed to water, the lacquered oak handle remains moisture-resistant and easy to clean. Because these are handmade, the brown finish features subtle, unique variations that make each knife one-of-a-kind.

Is VG-10 steel easy to maintain? Yes. VG-10 is widely considered the "gold standard" for high-end stainless kitchen knives. It is hard enough to hold a very sharp edge for a long time but remains forgiving on the stones, making it a great choice for those learning the art of whetstone sharpening.

Where is this knife shipped from? All Hasu-Seizo 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.