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Kisuke Manaka Shirogami 2 Honwarikomi Kurouchi Tsuchime Kiritsuke Gyuto 210mm

About Manaka Hamono -Kisuke Manaka is a relatively young, 5th generation, blacksmith in Kasukabe, Saitama pref. Manaka-san didn’t like the dishonest way his father-in-law operated his business so he decided to become a blacksmith himself. He began making knives from scratch about 10 years ago, with nothing but a workshop full of equipment and no mentor. He is completely self-taught, yet he mastered techniques to forge-weld steels in house, even forge welding stainless steel which is no easy task.
Now he forge-welds everything in house, from hard carbon steel clad with soft steel, stainless steel clad with stainless, and carbon steel clad with stainless steel. The Shirogami #2 steel used in these knives is forge-welded in house by Manaka-san. This is a very traditional steel that can achieve incredible sharpness and has great edge retention, a favourite of more traditional blacksmiths.

A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the  blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust),  this will slow the reaction time but not inhibit the rust entirely. Maintain the good  habit of drying off your knife.  

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer free shippingon orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
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Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

Shape Kiritsuke
Blade Length 210 mm
Blade Height 50 mm
Blade Thickness Above Heel 3.5 mm
Weight 180 g
Steel Type Shirogami #2 (White Carbon Steel) With Carbon Steel Cladding
Rust Prone ⓘ This knife can rust, click to learn more.
Rockwell Hardness 62–63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Walnut Black Pakkawood Collar
Blacksmith/Maker Kisuke Manaka
Made in Kasukabe, Saitama, Japan
Brand Manaka Hamono

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.

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