• Kisuke Manaka ATS-34 Tsuchime Bunka 165mm from Manaka Hamono
  • Kisuke Manaka ATS-34 Tsuchime Bunka 165mm from Manaka Hamono
  • Kisuke Manaka ATS-34 Tsuchime Bunka 165mm from Manaka Hamono
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Kisuke Manaka ATS-34 Tsuchime Bunka 165mm

Kisuke Manaka ATS-34 Tsuchime Bunka 165mm

$584.00 CAD
$584.00 CAD
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 À propos de Manaka Hamono - Kisuke Manaka est un forgeron relativement jeune, de la 5ème génération, originaire de Kasukabe, préfecture de Saitama. En 2025, il a déménagé à Sanjo Tsubame, un haut lieu de la forge au Japon. Il a commencé à fabriquer des couteaux à partir de zéro il y a environ 10 ans, avec rien d'autre qu'un atelier rempli d'équipement et sans mentor. Il est complètement autodidacte, mais il a maîtrisé les techniques de soudage à la forge d'aciers, y compris l'acier inoxydable, ce qui n'est pas une tâche facile.

Maintenant, il soude tout à la forge sur place, de l'acier carbone dur plaqué d'acier doux, de l'acier inoxydable plaqué d'acier inoxydable, et de l'acier carbone plaqué d'acier inoxydable. L'acier ATS-34 utilisé dans ces couteaux est soudé à la forge sur place par Manaka-san. Bien que majoritairement inoxydable, il est plus durable et conserve mieux son tranchant que de nombreux aciers comparables. Il se patinera très lentement, alors ne le laissez pas sale toute la nuit !

À propos de la Forme - Le Bunka est un véritable couteau de badass, comme un couteau de cuisine en blouson de cuir. C'est un couteau multi-usages semblable au Santoku. "Bunka" se traduit par "culture". Ce couteau de cuisine multi-usages est excellent pour couper en dés, trancher ou hacher. Comme un santoku, c'est un croisement entre le nakiri et un gyuto, juste un peu plus impressionnant.

Shape Bunka
Also know as? You could also call it a Santoku, depending on what part of Japan you are in.
Maintenance Level
Blade Length 165 mm |
Blade Height 55 mm
Thickness 3,5 mm
Steel Type ATS-34 Stainless Steel avec bardage en acier inoxydable
Dureté Rockwell 63 - 64
Edge/Bevel Double (50/50)
Handle Manche Wa (Japonais) - Octogone Bois de cerisier Collier en bois de pakka noir
Blacksmith Kisuke Manaka
Made in Tsubame-Sanjo, Niigata, Japan

Une note sur les mesures : Les couteaux japonais faits à la main peuvent varier dans leurs dimensions, ces mesures ne sont donc qu'un exemple.


Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

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 wax.

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 in a travel case.  

• The 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, it should keep the edge from touching  anything else. 


SKU: KISKATS165BU

Shipping and Returns

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 $3 shipping on 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. 

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Overall rating: 4.0 / 5 from 3 reviews.

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Reviews

The knife is amazing but

"The knife is amazing but the tip was a bit bent when I received it. Tackles vegetables better than anything I’ve ever used."

— Nicholas C. (3/5)

Polyvalent and Reliable

"I am a romantic, very few makers forge weld their san mai blade themselves and this feature and the general look of the ats 34 blade appeals to me. My use case for this stainless bunka is for short prep at home when using a long 240mm carbon steel doesn’t make sense. For that use it’s perfect. Especially when my kids interrupt all the time and i don’t want to risk rust on a carbon blade. I can’t give it a perfect score though. This is not a laser, i wasn’t expecting a laser but a bit of wedging i noticed. Not a concerning amount and i don’t have the experience to know if a bit of thinning would solve that or if my cutting technique needs improvement. It’s a subtle problem easily ignored. Bottom line : very happy about this purchase and use it often."

— Olivier H. (4/5)

Magnificent knife

"Just beautiful. A work of art. So enjoyable cutting with it. So pleased to have it in my Japanese cutlery collection."

— Michael W. (5/5)

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