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 (read more).
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. The 210mm is the most common size used both by professionals and home cooks
Manaka – San managed to forge and clad using the Warikomi method, a stainless steel like the ATS-34 that its usual hardness is around HRC 59 and bring it to HRC 64!! He is one of the few that can manage this process, as the stainless steel is extremely difficult to be cladded with another steel due to the passivation film that is formed on its surface. Unique knives from the next big thing in Japanese knives!!
|Brand / Blacksmith:||Kisuke Manaka|
|Blade Length / Total length (mm):||215 / 365|
|Grind:||50 / 50|
|Forging method:||Warikomi (Stainless Clad)|
|Handle type / Material / Ferrule:||Octagonal / Rosewood / Muzzle Red|
|Spine Thickness at heel / tip (mm):||2,7 / 0,3|
|Blade height at heel (mm):||48|
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