Japanese Chef Knife Gyuto - MANAKA - KISUKE【KOKUENN】- Blue Carbon Steel No.1 - Damascus - Custom Handle Blue - size: 30cm
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Easy to rust
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Japanese Chef Knife Gyuto - MANAKA - KISUKE【KOKUENN】- Blue Carbon Steel No.1 - Damascus - Custom Handle Blue - size: 30cm

"Kisuke" is a completely handmade kitchen knife produced by Shunsuke Manaka, the fifth generation of Manaka Hamono.

He has not only inherited the traditional techniques, but has also researched the steel from a scientific point of view to create his own unique style.

The materials used for the knives are not limited to the traditional Shirogami and Aogami, but also include a wide range of stainless steels and high performance powder steels, and are finished with a calculated heat treatment.

The powerful Kisuke kitchen knives with extremely sharp cutting ability are excellent products that we can recommend with confidence.

¥286,000 *

¥286,000 Tax excluded

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Description

Manaka hamono is now in its fifth generation. 

Shunsuke Manka is the current blacksmith. All process are made by him since forging, sharpening and handle installation.

Knife30cm
Overall length468mm
Blade length302mm
Height of the blade at base56mm
Blade thickness2.69mm
Weight336g
  • Blade material: Blue Carbon Steel No.1
  • Handle Type: Custom Handle Blue
  • Double bevel for right and left handed
  • Blacksmith: Shunsuke Manaka
  • Brand: Kisuke KOKUENN
  • Maker: Manaka Hamono Tanrenjo
  • Made in Kasukabe, Saitama, Japan
Data sheet
Manaka Hamono 間中刃物
id5297-30
Knife Care and Warnings

Please be careful!

・Please note that there may be individual variations in shape, finish, and color due to　the handcrafted nature of our knives and the use of natural materials for the handles.

・Do not cut frozen foods or bones with knives that are not specifically designed for that purpose. Doing so can cause significant damage to the blade. 

・Do not use a dishwasher for cleaning. It may cause rust and damage to the handle.

・After use, do not leave the knife dirty. Hand wash it with a neutral detergent and then remove any moisture. 

・Carbon steel knives are extremely prone to rusting, so clean and dry them promptly. When storing, apply camellia oil to the blade.

・Avoid using simple sharpeners as they can damage the blade. If you must use them, please follow up with maintenance using a whetstone.

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