Kengata-style knives (bunkas and kiritsuke) are characterized by a straight-cut spike and a fairly straight blade profile. These chef's knives perfectly handle all the work in the kitchen. The straight profile allows you to successfully chop on a cutting board, but with a sharp end you can accurately clean the meat and make other actions that require accuracy. The main uses are cutting, shredding and slicing meat, fish, roots and fruits.

The Aogami Super series knives are unique thanks to the special dark surface treatment of the sides of the knife blade. The core of the Tsuchime or hammered-coated blade is blue Aogami super steel with a hardness of about 65 HRC. That is, the knife belongs to the complete top class in terms of blade.

The lighter part of the knife handle is made of Japanese zelkova wood, and the darker part is made of mahogany wood. The octagonal shape of the handle provides a good grip and is ideal for both right-handers and left-handers.