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).

With a tall blade and rounded nose, the Santoku is a versatile, all over, knife that is suitable for cutting meat, fish, or vegetables. The name Santoku means “Three-purpose” (virtues). Used mainly with chopping and push cut techniques.

Manaka’s 165 Santoku features an amazing Kurouchi / hammered finish and it is made from Aogami 2 steel which is one of the best steels for extreme sharpness. It’s fitted with a beautiful octagonal rosewood handle that fits well on all hands, large or small. Ideal size for those quick preparation meals or for small ingredient preparation.

Brand / Blacksmith: Kisuke Manaka
Series: Honwarikomi Tsuchime Hongasumi
Knife type: Santoku
Blade Length / Total length (mm): 175 / 320
Grind: 50 / 50
Finish: Kurouchi Hammered
Steel type: Aogami 2 (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): 52
Weight (gr): 145

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.