Shunsuke Manaka is a 5th generation blacksmith from Kasukabe city (Saitama prefecture) and the man behind the Kisuke brand. He started making knives 10 years ago and now is considered one of the most talented and upcoming young blacksmiths.
Gyuto is the most basic of all knives and the Japanese version of the classic Western Chef’s knife. It is on all kitchen tasks and it is suitable for slicing, dicing and chopping so, it can be used for preparing meat, fish, vegetables and fruits. Also, it is very handy because it can be used with almost all different cutting techniques.
Manaka’s 240 mm gyuto has an amazing Kurouchi / hammered finish Gyuto and it is made from Aogami 1 steel which is one of the best steels for extreme sharpness. It features a beautiful octagonal rosewood handle that fits well on all hands, large or small. Because of its blade size, it is suitable for those long, one motion cuts and can be used by both home cooks and professionals.
|Brand / Blacksmith:||Kisuke Manaka|
|Series:||Honwarikomi Tsuchime Hongasumi|
|Blade Length / Total length (mm):||245 / 400|
|Grind:||50 / 50|
|Steel type:||Aogami 1 (Non stainless)|
|Forging method:||Warikomi (Iron clad)|
|HRC hardness:||61 – 63|
|Handle type / Material / Ferrule:||Octagonal / Rosewood / black Pakka|
|Spine Thickness at heel / tip (mm):||3 / 0,3|
|Blade height at heel (mm):||55|
Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time.
Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
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