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.
About the Shape -Much like a Bunka, the Kiritsuke is a more bad-ass chef's knife of sorts. They combine the flat, sliding edge of a Nakiri perfectly with the length and slight curvature of a traditional chef's knife. The added steel at the tip allows them to cut more effectively, with less effort on your part.
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.