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).
The Nakiri that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts.
Very thin at the spine and behind the edge, this Nakiri will fly through vegetables without hurting their cells and fibers. It is the perfect match for veggie lovers. Beautiful Kurouchi / hammered finish and a core steel of Aogami-1 for excellent edge retention.
|Brand / Blacksmith:||Kisuke Manaka|
|Series:||Honwarikomi Tsuchime Hongasumi|
|Blade Length / Total length (mm):||175 / 325|
|Grind:||50 / 50|
|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):||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.