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Kisuke Manaka Aogami #2 Bunka Knife 170mm Rosewood White Turquoise
Kisuke Manaka Aogami #2 Bunka Knife 170mm Rosewood White Turquoise
Kisuke Manaka Aogami #2 Bunka Knife 170mm Rosewood White Turquoise
Kisuke Manaka Aogami #2 Bunka Knife 170mm Rosewood White Turquoise
Kisuke Manaka Aogami #2 Bunka Knife 170mm Rosewood White Turquoise
Kisuke Manaka Aogami #2 Bunka Knife 170mm Rosewood White Turquoise
Kisuke Manaka Aogami #2 Bunka Knife 170mm Rosewood White Turquoise
Kisuke Manaka Aogami #2 Bunka Knife 170mm Rosewood White Turquoise
Kisuke Manaka Aogami #2 Bunka Knife 170mm Rosewood White Turquoise
Kisuke Manaka Aogami #2 Bunka Knife 170mm Rosewood White Turquoise
Kisuke Manaka Aogami #2 Bunka Knife 170mm Rosewood White Turquoise
Kisuke Manaka Aogami #2 Bunka Knife 170mm Rosewood White Turquoise
Kisuke Manaka Aogami #2 Bunka Knife 170mm Rosewood White Turquoise

Kisuke Manaka Aogami #2 Bunka Knife 170mm Rosewood White Turquoise

Shipping Policy

■ Blacksmith: Kisuke Manaka
■ Bunka knife
■ Overall length: approx. 325mm
■ Blade length: approx. 170mm
■ Thickness of Spine: approx. Max 3.1mm
■ Blade width: approx. 55mm
■ Weight: approx. 178g
■ Steel: Aogami / Blue Steel No. 2
■ Side metal: SUS stainless steel
■ Handle: Rosewood artificial turquoise
■ HRC: approx. 63

   While most blacksmiths use clad materials (steel plates with core and side materials attached by steel manufacturers), the fifth-generation blacksmith,Kisuke, is committed to making knives from scratch. Through unique research, he forge welds stainless steel and core steel, creating refined blades without any compromise. Manaka Hamono Tanrenjo (Manaka Forging Knives Workshop) located in Kasukabe City, Saitama Prefecture, continues to meet orders not only from Japan but also from overseas.

   Founded in the fifth year of the Meiji era, Kisuke became an apprentice under the fourth-generation blacksmith, Yasuo Manaka, in 2005. After nine years of training, he succeeded as the fifth generation. The traditional black finish, which leaves hammer marks without polishing, embodies the ingenuity and techniques of the previous generations. From the main forging process, where soft iron is split with a chisel and steel is inserted and forged, to the three-layer forging of stainless steel + steel + stainless steel, all processes, including heat treatment (annealing, quenching, tempering, sub-zero treatment), and sharpening, are completed by one person. The core material used is Aogami No. 2 steel, known for its excellent edge retention, toughness, and less chipping compared to Shirogami steel. He maximizes its accumulated techniques and strict temperature control to achieve spherical refinement through annealing, sharp edges through water quenching, and stress relief through tempering.

   The edge is sharpend very thin and the blade shaped like a clam shell (hamaguri-ba), reducing resistance when cutting through ingredients. The hamaguri-ba shape, which curves gently like a clam shell, helps prevent ingredients from sticking to the blade and allows for deeper cuts compared to straight-edged blades. These features contribute to a light and sharp cutting feel.

   The side material is SUS stainless steel, carefully selected from numerous stainless steels for its rust resistance and ease of sharpening.

   The hammered pattern created by the hammer contributes to the separation of ingredients and creates a unique pattern, enhancing the traditional feel of Japanese knife-making with the black finish.

   The handle is made of rosewood, known for its beautiful grain and durability, with artificial turquoise sandwiched by aluminum rings, giving it a luxurious feel.

   Please enjoy the traditional techniques passed down through generations.

 

•  Due to the handmade and natural wood, there may be variations in specifications.

•  As the blade is made of steel, please clean it thoroughly after use and ensure it is completely dry to prevent rust.

•  To avoid chipping, breaking, or bending the blade, use a dedicated knife for frozen ingredients, fish bones, or hard ingredients like crab. Even thin frozen meat or fish paste, or small bones can damage the blade, so please refrain from using it for such purposes.