Kisuke Manaka KOKUENN Sakimaru Sujihiki 300mm
Kisuke Manaka KOKUENN Sakimaru Sujihiki 300mm
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.
This beautiful Damascus pattern is created and hand forged with Aogami #2 and soft carbon steel by holding multiple times by Manaka-san. He then forge-welds Aogami #1 in the middle for the core steel.
About the Shape - “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra thin applications like Carpaccio a breeze to execute.
Shape | |
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Blade Length | |
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Weight | |
Steel Type |
Rust Prone ⓘ
This knife can rust, click to learn more.
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Rockwell Hardness | 62–64 |
Blacksmith | |
Edge/Bevel | |
Handle | |
Made in | |
Brand | Manaka Hamono |
A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
Knife Care
Knife Care
Shipping and Returns
Shipping and Returns
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