Kengata-style knives (bunkas and chirps) 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. A 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.

This 33-layer knife with hammered surface treatment and a Japanese wooden handle belongs to the "bestsellers" of Sakai Takayuki. The aesthetic appearance, the quality of the final finish and the utmost sharpness are impressive. The knife is convenient and effective in use. Sharpening and care do not require much effort, because the blade really keeps sharpness for a long time and is stainless. Spain mahogany wood has been used to make the handle, and the VG-10 steel core has reached a figure of 60-61 HRC on the Rockwell scale during heat treatment.