{"title":"Kisuke Manaka","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith in Kasukabe, Saitama pref. He married into a blacksmithing family and decided to become a blacksmith himself. He didn’t have anyone who could teach him, as his father in-law mostly retailed knives,  but he had a pile of equipment that he had inherited. He began making knives from scratch about 10 years ago and experienced many years of struggle and learning from his struggles. Through sheer force of effort, he developed the technique to forge-weld steels in house, even forge welding stainless steel which is no easy task.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2025, Manaka-san relocated to Sanjo city, a mecca for knifemakers, so he could be surrounded by other makers who he could learn from and share ideas with. Already an exceptional craftsman and artist, we are very excited to see where this change takes him.\u003c\/p\u003e","products":[{"product_id":"kisuke-ats-34-tsuchime-petty-120mm","title":"Kisuke Manaka ATS-34 Tsuchime Petty 120mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. 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.\u003cbr\u003eNow 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. \u003cspan\u003eThe ATS-34 steel used in these knives is forge-welded in house by Manaka-san. While mostly stainless, it is more durable and keeps an edge better than many comparable steels. It will patina very slowly, so don't leave it dirty overnight!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/p\u003e","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":40740242686126,"sku":"KISKATS120PE","price":453.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/manaka-tsuchime-petty-1.jpg?v=1700088299"},{"product_id":"kisuke-ats-34-tsuchime-gyuto-210mm","title":"Kisuke Manaka ATS-34 Tsuchime Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. 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.\u003cbr\u003eNow 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. \u003cspan\u003eThe ATS-34 steel used in these knives is forge-welded in house by Manaka-san. While mostly stainless, it is more durable and keeps an edge better than many comparable steels. It will patina very slowly, so don't leave it dirty overnight!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":40740243734702,"sku":"KISKATS210GY","price":728.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/manaka-tsuchime-gyuto-210-1.jpg?v=1700088253"},{"product_id":"kisuke-ats-34-tsuchime-gyuto-240mm","title":"Kisuke Manaka ATS-34 Tsuchime Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. 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.\u003cbr\u003eNow 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. \u003cspan\u003eThe ATS-34 steel used in these knives is forge-welded in house by Manaka-san. While mostly stainless, it is more durable and keeps an edge better than many comparable steels. It will patina very slowly, so don't leave it dirty overnight!\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":40740243013806,"sku":"KISKATS240GY","price":835.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/manaka-tsuchime-gyuto-240-1.jpg?v=1700088269"},{"product_id":"kisuke-shirogami-2-honwarikomi-kurouchi-tsuchime-petty-120mm","title":"Kisuke Manaka Shirogami 2 Honwarikomi Kurouchi Tsuchime Petty 120mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. 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.\u003cbr\u003eNow 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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/p\u003e","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":40740235739310,"sku":"KISKW2120PE","price":243.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kisuke-shirogami-2-honwarikomi-kurochi-tsuchime-petty-120mm-1.jpg?v=1589914885"},{"product_id":"kisuke-manaka-enn-gyuto-210mm","title":"Kisuke Manaka ENN Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. 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.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\n","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":45888237502638,"sku":"MNKENN210GY-1","price":2427.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Manaka-enn-210mm-gyuto-custom-handle-1_e8a2b87b-ed98-47bb-9c47-de9a11eb1b9b.jpg?v=1764343442"},{"product_id":"kisuke-manaka-shirogami-2-honwarikomi-kurouchi-tsuchime-honesuki-150mm","title":"Kisuke Manaka Shirogami 2 Honwarikomi Kurouchi Tsuchime Honesuki 150mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. 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.\u003cbr\u003eNow 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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e The Honesuki is a Japanese style boning knife. Originally designed for poultry and small animals like rabbit, it excels for many larger butchering and fish filleting work. It has a relatively thick heel for scraping meat from bones, and a thinner tip for precise cuts. You don't want to force this knife through bone, but it's perfect for cutting through cartilage and tendons.\u003c\/p\u003e","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":40740237246638,"sku":"KISKW2150HO","price":318.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kisuke-manaka-shirogami-2-honwarikomi-kurochi-tsuchime-honesuki-150-walnut-octogon-1.jpg?v=1634939823"},{"product_id":"kisuke-manaka-shirogami-2-honwarikomi-kurouchi-tsuchime-kiritsuke-gyuto-240mm","title":"Kisuke Manaka Shirogami 2 Honwarikomi Kurouchi Tsuchime Kiritsuke Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. 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.\u003c\/p\u003e\n\u003cp\u003eNow 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.\u003c\/p\u003e","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":40603320746158,"sku":"KISKW2240KI","price":433.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/manaka-kurouchi-tsuchime-kiritsule-gyuto-240-1.jpg?v=1666647269"},{"product_id":"kisuke-manaka-shirogami-2-honwarikomi-kurouchi-tsuchime-bunka-165mm","title":"Kisuke Manaka Shirogami 2 Honwarikomi Kurouchi Tsuchime Bunka 165mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. 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.\u003cbr\u003eNow 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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e The Bunka looks like a bonafide badass. It is a multi purpose knife akin to the Santoku. “Bunka” translates to “culture.” A cross between the Nakiri and Gyuto, Bunkas can do it all. It’s the best of both worlds with the volume cranked to 11.\u003c\/p\u003e","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":40740240031918,"sku":"KISKW2165BU","price":318.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kisuke-manaka-shirogami-2-honwarikomi-kurochi-tsuchime-bunka-165-walnut-octogon-1.jpg?v=1634939788"},{"product_id":"kisuke-manaka-ats-34-tsuchime-bunka-165mm","title":"Kisuke Manaka ATS-34 Tsuchime Bunka 165mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. 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.\u003cbr\u003e\u003cbr\u003eNow 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. \u003cspan\u003eThe ATS-34 steel used in these knives is forge-welded in house by Manaka-san. While mostly stainless, it is more durable and keeps an edge better than many comparable steels. It will patina very slowly, so don't leave it dirty overnight!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e The Bunka is a bonafide badass, like a kitchen knife in a leather jacket. It is a multi-purpose knife akin to the Santoku. “Bunka” translates to “culture\". This multi-purpose kitchen knife is great for dicing, slicing or mincing. Like a santoku, it's a cross between the nakiri and a gyuto, just a little more badass looking.\u003c\/span\u003e\u003c\/p\u003e","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":40944337551534,"sku":"KISKATS165BU","price":584.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/manaka-tsuchime-bunka-1.jpg?v=1700088236"},{"product_id":"kisuke-manaka-ats-34-tsuchime-nakiri-165mm","title":"Kisuke Manaka ATS-34 Tsuchime Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. 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.\u003cbr\u003eNow 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. \u003cspan\u003eThe ATS-34 steel used in these knives is forge-welded in house by Manaka-san. While mostly stainless, it is more durable and keeps an edge better than many comparable steels. It will patina very slowly, so don't leave it dirty overnight!\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":40944390832302,"sku":"KISKATS165NA","price":584.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/manaka-tsuchime-nakiri-1.jpg?v=1700088286"},{"product_id":"kisuke-manaka-shirogami-2-honwarikomi-kurouchi-tsuchime-kiritsuke-gyuto-210mm","title":"Kisuke Manaka Shirogami 2 Honwarikomi Kurouchi Tsuchime Kiritsuke Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. 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.\u003cbr\u003e\u003cbr\u003eNow 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.\u003c\/p\u003e","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":43297864122542,"sku":"KISKW2210KI","price":390.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/manaka-kurouchi-tsuchime-kiritsule-gyuto-210-1.jpg?v=1666647280"},{"product_id":"kisuke-manaka-enn-gyuto-240mm","title":"Kisuke Manaka ENN Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. 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.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\n","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":43297872773294,"sku":"MNKENN240GY","price":2827.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/KisukeManakaENNGyuto240mm1.jpg?v=1777570212"},{"product_id":"kisuke-manaka-kokuenn-sakimaru-sujihiki-300mm","title":"Kisuke Manaka KOKUENN Sakimaru Sujihiki 300mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. 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.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the shape -\u003c\/b\u003e Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.\n","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":45328010215598,"sku":"MNKKOKUENN300SSU","price":3630.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/KisukeManakaKOKUENNSakimaruSujihiki300mm1.jpg?v=1774622251"},{"product_id":"kisuke-manaka-kokuenn-kiritsuke-gyuto-210mm","title":"Kisuke Manaka KOKUENN Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. 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.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife and badass tip of a Kiritsuke (Traditionally a single bevel knife), double bevel Kiritsukes are a multi purpose knife with a slight meat cutting bias. If you want one knife to do it all, and look cooler than your buddy, this is your knife. For the at-home or professional cook, we recommend a Kiritsuke which measures between 210mm and 240mm long.\n","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":47168064127150,"sku":"MNKKOKUENN210GY","price":2427.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/KisukeManakaKOKUENNGyuto210mm1.jpg?v=1777569979"},{"product_id":"kisuke-manaka-kokuenn-gyuto-240mm","title":"Kisuke Manaka KOKUENN Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. 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.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife and badass tip of a Kiritsuke (Traditionally a single bevel knife), double bevel Kiritsukes are a multi purpose knife with a slight meat cutting bias. If you want one knife to do it all, and look cooler than your buddy, this is your knife. For the at-home or professional cook, we recommend a Kiritsuke which measures between 210mm and 240mm long.\n","brand":"Manaka Hamono","offers":[{"title":"Rosewood","offer_id":47788394119342,"sku":"MNKKOKUENN240GY-1","price":2777.0,"currency_code":"CAD","in_stock":false},{"title":"Black and Gold Acrylic","offer_id":47788394152110,"sku":"MNKKOKUENN240GY-2","price":2827.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/KisukeManakaKOKUENNGyuto240mm1.jpg?v=1777570533"},{"product_id":"kisuke-manaka-enn-sujihiki-240mm","title":"Kisuke Manaka ENN Sujihiki 240mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. 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.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the shape -\u003c\/b\u003e Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.\n","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":47276009160878,"sku":"MNKENN240SU","price":2680.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/KisukeManakaENNSujihiki240mm1.jpg?v=1774622102"},{"product_id":"kisuke-manaka-enn-sujihiki-270mm","title":"Kisuke Manaka ENN Sujihiki 270mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. 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.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the shape -\u003c\/b\u003e Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.\n","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":47276010078382,"sku":"MNKENN270SU","price":2890.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/KisukeManakaENNSujihiki270mm1.jpg?v=1774622187"},{"product_id":"kisuke-manaka-enn-sujihiki-300mm","title":"Kisuke Manaka ENN Sujihiki 300mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. 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.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the shape -\u003c\/b\u003e Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.\n","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":47276017287342,"sku":"MNKENN300SU","price":3370.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Manaka-ENN-sujihiki-300mm.jpg?v=1767818719"},{"product_id":"kisuke-manaka-kokuenn-sujihiki-280mm","title":"Kisuke Manaka KOKUENN Sujihiki 280mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. 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.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the shape -\u003c\/b\u003e Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.\n","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":47276019253422,"sku":"MNKKOKUENN280SU","price":2890.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/KisukeManakaKOKUENNSujihiki280mm1.jpg?v=1774622894"},{"product_id":"kisuke-manaka-kokuenn-sujihiki-240mm","title":"Kisuke Manaka KOKUENN Sujihiki 240mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. 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.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the shape -\u003c\/b\u003e Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.\n","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":47276020236462,"sku":"MNKKOKUENN240SU","price":2680.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/KisukeManakaKOKUENNSujihiki240mm1.jpg?v=1774622843"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/collections\/Screenshot_2025-09-08_at_10.48.46_AM_2.png?v=1764180866","url":"https:\/\/knifewear.mom\/en-de\/collections\/manaka-hamono.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}