Kengata SNK-1133 japanese chef knife
Kengata SNK-1133 japanese chef knife Kengata SNK-1133 japanese chef knife Kengata SNK-1133 japanese chef knife Kengata SNK-1133 japanese chef knife

Kengata SNK-1133 japanese chef knife

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Handle: Wooden
Blade lenght: 19cm
Blade material: Damascus
Usage: Universal
Producer: Tamahagane

The literal translation of the word kengata is "like a sword". The name is derived from the similarity of the blade to a tanto dagger. In Japan, this knife is very popular with chefs because it can handle the tasks of nakiri and yanagi types at the same time.19cm Damascene suminagashi blade with 63 layers and a core of VG-5 with a hardness of 61 HRC. Elegant and durable Micarta handle.

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Product detail

The SAN KYOTO knife series is the flagship of the TAMAHAGANE brand. These are truly exclusive knives with beautiful Damascus blades. Their high quality is determined not only by the quality of the material but also by its concentration. During production, the original thickness of 20 mm was reduced to 2 mm. Not only have unwanted impurities been removed, but the optimum composition and density of the material has been achieved, resulting in a hardness of up to 61 HRC.This noble core is protected on each side by 31 layers of nickel damask. The Japanese call it suminagashi. In this art technique, a little ink is poured into the soapy water and then the surface is gently stired up. This creates interesting patterns that you can see on the 63-layer SAN KYOTO knife blades. The blade is symmetrical in a "V" shape.

The perfect blade includes an equally perfect handle. That is why SAN KYOTO knives are fitted with elegant black handles made of high-quality Micarta material. Many of the world's great chefs have realized all these features, and TAMAHAGANE SAN KYOTO has become their clear choice. For all of them we can mention the Norwegian chef Geir Skeie, the winner of the famous Bocuse d´Or.

Nippon Knives would like to cordially invite you to test the flagship brand TAMAHAGANE.

©2010-2018 Copyright Roman Ulík, Nippon Knives,,all rights reserved. Photographs and texts are protected by copyright, and their use is not possible without the consent of the author.

About producer


Tamahagane is the designation of first-class steel, which was primarily intended for the production of the highest quality swords of Japanese samurai. Only real katanas boasted tamahagane steel blades. The reason was the high price, which corresponded not only to uncompromising quality, but also to a demanding production method.

Tamahagane /tama = gem, hagane = steel/ is produced in Tatara clay "baths" with dimensions of 1200x3700x1200mm. Tatara is gradually layered with iron ore sand /10t/ and charcoal /12t/. After 72 hours of burning, a Kera "steel flower" weighing about 2.3 tons is created. It contains 3 products with different carbon content. Hocho-tetsu is a softer steel with a lower carbon content, while Nabe-gane and Tamahagane contain 1-1.5% carbon, which guarantees their high hardness. Only about 1t of tamahagane is obtained from the entire production cycle. Today, only one steel mills in Japan produce tamahagane steel in this traditional way, and only once a year.

The manufacturer of exclusive kitchen knives from the city of Tsubame, located on the northern coast of Niigata prefecture, borrowed the name tamahagane for its products. However, the Japanese strictly adhere to traditions and moral obligations, so Mr.Kataoka constructs its knives according to proven old recipes.

©2005-2018 Copyright Roman Ulík, Nippon Knives, all rights reserved. Photos and texts are protected by copyright law and their use without the author's consent is not possible.

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