Tamahagane “TSUBAME” Kengata 190mm (7.5″)

The Kengata blade shape is similar to a chef’s knife, but has a more striking look. Kengata translates as “sword like” and it is the classic Bunka shape with the reverse tanto tip (also known as K-tip). It is a fantastic choice when buying your first knife, as it will give you a gentle nudge – admittedly past the point of no return – into the world of insanely sharp Japanese knives. 

BLADE SHAPE:
The use of Kengata blade is versatile and it can handle a wide variety of kitchen tasks. The profile and length of the blade are suitable for both long and short cuts, the gentle curve of the belly is perfect for chopping on a kitchen board, and the sharp tip excels at tasks where precision is key.

The kengata (meaning “sword-like”) shape is similar to the bunka, whose fundamental attributes are instantly recognizable: reverse tanto tip for precision work, wider profile and a slightly shorter blade length. It departs from the usual form, though, with a blade that isn’t as flat, but instead curves slightly towards the tip. This way, the knife can be rocked back and forth on the cutting board, allowing for a different cutting technique that some might miss with a traditional bunka. It is still great for chopping, though, as it is for preparing all kinds of meat and raw fish.

Kengata and Bunka share the shape of the tip, but differ in blade width – the former is somewhat narrower, thus the purpose of its use is similar to Gyuto knives. 

STEEL:
This series from Tamahagane is made from VG-5 stainless steel. It is another high-grade steel from Takefu Steel Ltd., designed with high-quality cutting tools in mind. After hardening, it reaches a hardness of about 60 HRC, which guarantees good sharpness. VG-5 is characterized by high resistance to corrosion, as well as wear and cracking, making it a great choice for pro chefs working in a commercial kitchen. VG-5 steel belongs to the V-Gold group of steel, which means that it is extremely hard and corrosion-resistant and gives the blade a sharpness that is second to none. It is durable, as well as easy to sharpen and care for.

VG-5 composition: Carbon: 0,7-0,8 %, Chromium: 13-15 %, Molybdenum: 0,2-0,4 %, Vanadium: 0,1-0,2 %, Nickel: <0,25%, Copper: <0,25%

GEOMETRY:
The beveled edge is sharpened by hand at a 14-15˚ angle and features an incredible mirror polish finish with perfect balance between sharpness and strength, thus the blade is also suitable for work in a professional environment.

LAMINATION:
The core is enveloped by two outer layers of SUS410 stainless steel hardened to between 28-32 HRC that enhance flexibility and protect the core from external elements.

At the start, the three layers are 20mm thick and are compressed to just 2mm during the forging process. This makes the knives from the Tamahagane line unbelievably thin and consequently very sharp. They retain edge for a very long time and are simple to resharpen after becoming dull.

BLADE FINISH:
The outer layers have a matte finish and feature subtle hammer imprints that give the knife its distinctive look. The fine line between the jigane (softer steel) and hagane (hard steel) layers resembles a barely noticeable growth ring that divides the knife in two parts and adds to the elegant look of the knife. 

HANDLE:
The handle is made out of pakka wood laminate in light brown color. It is quite large in comparison to handles on other Japanese knives and thus enables a firm grip. It is suitable for both right- and left-handed users. We especially recommend this type of handle to chefs with larger hands who usually struggle to find a suitable and comfortable Japanese knife.

BLACKSMITH:
Tamahagane knives are made in the Tsubame-Sanjo region of Niigata prefecture in the North of Japan. The region is known for steel products that are made using traditional skills and knowledge blended with modern methods and technology. The smithy uses the name Tamahagane for this exceptional line of knives which boasts long-lasting sharpness and is an intricate blend of tradition, centuries worth of experience and the advancement of modern metallurgy.

Tamahagane knives can be compared to high-end sport cars that are designed to strike that perfect balance between the front and back end with an even distribution of weight – in this case, between the blade and the handle. This 50:50 ratio was always at the forefront of the creative process. This is evident as soon as we hold the knife in our hands. The weight of the handle is perfectly balanced by the weight of the blade. This well-balanced weight of the knife together with the superior sharpness make for tireless work even after long hours behind a professional kitchen counter.

Tamahagane knives are therefore extremely durable, retain an edge for a very long time, and are easy to sharpen. They also combine timeless, simple design with ultimate sharpness. They have an elegant look without sacrificing high quality and efficiency. They are perfect for home-cooking enthusiasts and professional chefs who look for perfect balance and durability in their faithful kitchen assistant.