Kisuke Manaka blank blade Blue #2 steel Hand forged kasumi-hammered Chef Gyuto knife 190mm
Kisuke- the product making with rare techniques developed by Kisuke Manaka. It has a unique hammered mark and additional sharpness. This knife was forged by traditional way: blacksmith Kisuke Manaka, its strength was increased to a hardness set at HRC 62 to 63.
-- Item detail -- approx size and weight
Chef Gyuto knife
Blade length 190mm, Cutting edged length 185mm, Total length 270mm, Blade width 46mm, Blade thickness 1.6 to 3.2mm / Tang length 75mm, Tang width 7.0 to 12mm, Tang thickness 1 to 4.5 mm, 110g
-- Material --
*Blade: Yasuki Aogami Blue #2 steel, base:soft iron, double edged
*Kurouchi hammered and Kasumi Polished finish
*heat treated and Sharp edged blade
*Black smith, Kisuke Manaka
*Construction: Warikomi Sanmai, hand-forged in the traditional way
Note: There are some tiny rust and crack on body steel and tang part, it's not defective. Japanese traditional Kurouchi finish.
*approx size and weight
A brand new, Made in Japan
*Price is include a knife
Kisuke Manaka: A unique and rare blacksmith who attained Tansetsu of Stainless steel (Japanese traditional techniques of making knives from forge welding)
Since its establishment in 1872, the Manaka Hamono a historical blacksmith has been making Japanese sword. To satisfies the needs in the present age, The blade using in daily life such as kitchen knives and farming tools have been made since the fourth generation started. Manaka Hamono has been intent on preserving the ancient way from forge welding to water quenching without using any convenience materials. Although it’s said that it’s hardly possible to weld stainless, the fifth Keisuke Manaka, one of few blacksmith who has skills causing superhuman feat, succeeded it.
*Generally, welding different types of stainless steel is extremely difficult or impossible. Forge welding can be done under machine management system in a high temperature furnace, since its melting temperature is very high. Furthermore, its temperature range in which a blacksmith can operate is limited.
By researching and developing metals, having traditional facilities and a miracle of skills, he successfully achieved to weld different types of stainless steels by hand. He also make custom knives and handles for western chef knives conducting almost every process in blacksmithing by hand, from the ancient Japanese way of smith forging(the process of layering stainless), the production of the blade, sharpening, up to the attachment of the handle.
You can enjoy these high quality products with all his heart and soul which can never feel it through mass production products.