{"title":"Knives from Manaka Hamono Tanrenjo","description":null,"products":[{"product_id":"kisuke-aogami-2-stainless-warikomi-tsuchime-kurouchi-165mm-santoku-with-octagonal-walnut-black-plywood-kuchiwa-handle","title":"Kisuke Aogami #2 Warikomi Kurouchi  Tsuchime 165mm Santoku","description":"\u003cp\u003eThis Santoku is handcrafted by Kisuke Manaka with Aogami #2 steel core and SUS stainless steel cladding using Warikomi construction. Heat-treated to 63 HRC, the blade features a characterful kurouchi and hand-hammered Tsuchime finish. The blade is not exceptionally thin, but the perfect edge geometry and distal tapering ensure a sleek cutting performance.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Kasukabe, Saitama Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Manaka Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kisuke Manaka\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): SUS Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grind, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTsuchime (Hammered)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Walnut\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Pakkawood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 313mm\u003c\/li\u003e\n\u003cli\u003eWeight: 159g (5.61oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKisuke\u003c\/em\u003e\" (貴輔)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kisuke 貴輔 \/ Manaka Hamono 間中刃物鍛錬所\u003c\/h3\u003e\n\u003cp\u003eKisuke Manaka is the 5th generation blacksmith at Manaka Hamono, a workshop founded in 1872 in Kasukabe, Saitama Prefecture of Japan. Kisuke Manaka did not inherit the workshop from his own family, instead he was married into the Manaka family, and eventually became a full-time, professional blacksmith. Since his father-in-law (the 4th generation Manaka) was more a retailer, he was not capable of teaching Kisuke Manaka any blacksmithing skills. Luckily, Kisuke Manaka’s grand-father-in-law (the 3rd generation Manaka) had left a lot of tools and equipment, as well as books and notes on blacksmithing, he was able to teach himself during the process, and had master Tsukasa Hinoura as his mentor.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami #2 core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOIDglass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Manaka Hamono Tanrenjo","offers":[{"title":"Default Title","offer_id":42072768872667,"sku":"MKA2WKTSK165GWWK","price":249.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MKA2WKTSK165GWWK001.jpg?v=1637231906"},{"product_id":"kisuke-aogami-2-stainless-warikomi-tsuchime-kurouchi-165mm-bunka-with-octagonal-walnut-black-plywood-kuchiwa-handle","title":"Kisuke Aogami #2 Warikomi Kurouchi Tsuchime 165mm Bunka","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Bunka is handcrafted by Kisuke Manaka \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ewith\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Aogami #2 steel core and SUS stainless steel cladding using Warikomi construction. Heat-treated to 63 HRC, the blade features a characterful kurouchi and hand-hammered Tsuchime finish. The blade is not exceptionally thin, but the \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eperfect\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e edge geometry and distal tapering ensure a sleek cutting performance.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Kasukabe, Saitama Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: \u003cmeta charset=\"utf-8\"\u003eManaka Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kisuke Manaka\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Bunka\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): SUS Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grind, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTsuchime (Hammered)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 52mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Walnut\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Pakkawood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 313mm \u003c\/li\u003e\n\u003cli\u003eWeight: 173g (6.10oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKisuke\u003c\/em\u003e\" (貴輔)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kisuke \u003cmeta charset=\"utf-8\"\u003e貴輔 \/ Manaka Hamono \u003cspan data-mce-fragment=\"1\"\u003e間中刃物鍛錬所\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eKisuke Manaka is the 5th generation blacksmith at Manaka Hamono, a workshop founded in 1872 in Kasukabe, Saitama Prefecture of Japan. Kisuke Manaka did not inherit the workshop from his own family, instead he was married into the Manaka family, and eventually became a full-time, professional blacksmith. Since his father-in-law (the 4th generation Manaka) was more a retailer, he was not capable of teaching Kisuke Manaka any blacksmithing skills. Luckily, Kisuke Manaka’s grand-father-in-law (the 3rd generation Manaka) had left a lot of tools and equipment, as well as books and notes on blacksmithing, he was able to teach himself during the process, and had master Tsukasa Hinoura as his mentor.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami #2 core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Manaka Hamono Tanrenjo","offers":[{"title":"Default Title","offer_id":42072777556187,"sku":"MKA2WKTBK165GWWK","price":249.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MKA2WKTBK165GWWK001.jpg?v=1637232171"},{"product_id":"kisuke-aogami-2-stainless-warikomi-tsuchime-kurouchi-gyuto-with-octagonal-walnut-black-plywood-kuchiwa-handle","title":"Kisuke Aogami #2 Warikomi Kurouchi Tsuchime 210mm Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Gyuto is handcrafted by Kisuke Manaka \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ewith\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Aogami #2 steel core and SUS stainless steel cladding using Warikomi construction. Heat-treated to 63 HRC, the blade features a characterful kurouchi and hand-hammered Tsuchime finish. The blade is not exceptionally thin, but the \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eperfect\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e edge geometry and distal tapering ensure a sleek cutting performance.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Kasukabe, Saitama Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: \u003cmeta charset=\"utf-8\"\u003eManaka Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kisuke Manaka\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): SUS Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grind, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTsuchime (Hammered)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 52mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Walnut\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Pakkawood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 140mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 368mm \u003c\/li\u003e\n\u003cli\u003eWeight: 191g (6.74oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKisuke\u003c\/em\u003e\" (貴輔)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kisuke \u003cmeta charset=\"utf-8\"\u003e貴輔 \/ Manaka Hamono \u003cspan data-mce-fragment=\"1\"\u003e間中刃物鍛錬所\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eKisuke Manaka is the 5th generation blacksmith at Manaka Hamono, a workshop founded in 1872 in Kasukabe, Saitama Prefecture of Japan. Kisuke Manaka did not inherit the workshop from his own family, instead he was married into the Manaka family, and eventually became a full-time, professional blacksmith. Since his father-in-law (the 4th generation Manaka) was more a retailer, he was not capable of teaching Kisuke Manaka any blacksmithing skills. Luckily, Kisuke Manaka’s grand-father-in-law (the 3rd generation Manaka) had left a lot of tools and equipment, as well as books and notes on blacksmithing, he was able to teach himself during the process, and had master Tsukasa Hinoura as his mentor.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami #2 core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Manaka Hamono Tanrenjo","offers":[{"title":"Default Title","offer_id":42072778211547,"sku":"MKA2WKTGY210GWWK","price":299.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MKA2WKTGY210GWWK001.jpg?v=1637232223"},{"product_id":"kisuke-aogami-1-soft-iron-honwarikomi-tsuchime-kurouchi-honkasumi-gyuto-with-octagonal-rosewood-black-plywood-kuchiwa-handle","title":"Kisuke Aogami #1 Hon-Warikomi Kurouchi Tsuchime Gyuto with Rosewood Handle","description":"\u003cp\u003eThis Gyuto is handcrafted by Kisuke Manaka with Aogami #1 steel core and soft iron cladding using Hon-Warikomi construction. Heat-treated to 64 HRC, the blade features a characterful kurouchi and hand-hammered Tsuchime finish. The beautiful edge geometry and distal tapering ensure a sleek cutting performance.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Kasukabe, Saitama Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Manaka Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kisuke Manaka\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #1 (Blue #1)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grind, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTsuchime (Hammered)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eHon-Kasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 48mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Pakkawood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 140mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 368mm \u003c\/li\u003e\n\u003cli\u003eWeight: 159g (5.61oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKisuke\u003c\/em\u003e\" (貴輔)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kisuke 貴輔 \/ Manaka Hamono 間中刃物鍛錬所\u003c\/h3\u003e\n\u003cp\u003eKisuke Manaka is the 5th generation blacksmith at Manaka Hamono, a workshop founded in 1872 in Kasukabe, Saitama Prefecture of Japan. Kisuke Manaka did not inherit the workshop from his own family, instead he was married into the Manaka family, and eventually became a full-time, professional blacksmith. Since his father-in-law (the 4th generation Manaka) was more a retailer, he was not capable of teaching Kisuke Manaka any blacksmithing skills. Luckily, Kisuke Manaka’s grand-father-in-law (the 3rd generation Manaka) had left a lot of tools and equipment, as well as books and notes on blacksmithing, he was able to teach himself during the process, and had master Tsukasa Hinoura as his mentor.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #1\u003c\/strong\u003e (Blue #1) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Manaka Hamono Tanrenjo","offers":[{"title":"Default Title","offer_id":42072778277083,"sku":"MKA1WKTGY210GSWK","price":299.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MKA1WKTGY210GSWK001.jpg?v=1637232255"},{"product_id":"kisuke-ats-34-warikomi-tsuchime-polish-gyuto-with-octagonal-rosewood-red-kuchiwa-handle","title":"Kisuke ATS-34 Warikomi Tsuchime 210mm Gyuto with Rosewood Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis handcrafted Gyuto is made of\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e ATS-34 steel, a type of Japanese stainless steel that's high in carbon and chromium content for great corrosion and wear resistance. Clad with stainless steel using Warikomi construction, the blade is heat-treated to 64 HRC, allowing incredible edge retention. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade is not exceptionally thin, but the \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eperfect\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e grind geometry and distal tapering ensure a sleek cutting performance.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Kasukabe, Saitama Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: \u003cmeta charset=\"utf-8\"\u003eManaka Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kisuke Manaka\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): ATS-34\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): 18Cr Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grind, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Tsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Brown Pakkawood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 140mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 364mm\u003c\/li\u003e\n\u003cli\u003eWeight: 177g (6.24oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKisuke\u003c\/em\u003e\" (貴輔)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kisuke \u003cmeta charset=\"utf-8\"\u003e貴輔 \/ Manaka Hamono \u003cspan data-mce-fragment=\"1\"\u003e間中刃物鍛錬所\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eKisuke Manaka is the 5th generation blacksmith at Manaka Hamono, a workshop founded in 1872 in Kasukabe, Saitama Prefecture of Japan. Kisuke Manaka did not inherit the workshop from his own family, instead he was married into the Manaka family, and eventually became a full-time, professional blacksmith. Since his father-in-law (the 4th generation Manaka) was more a retailer, he was not capable of teaching Kisuke Manaka any blacksmithing skills. Luckily, Kisuke Manaka’s grand-father-in-law (the 3rd generation Manaka) had left a lot of tools and equipment, as well as books and notes on blacksmithing, he was able to teach himself during the process, and had master Tsukasa Hinoura as his mentor.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Manaka Hamono Tanrenjo","offers":[{"title":"Default Title","offer_id":42072779227355,"sku":"MKT3WTXGY210GSWR","price":439.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MKT3WTXGY210GSWR001.jpg?v=1637232295"},{"product_id":"kisuke-ats-34-warikomi-tsuchime-polish-165mm-bunka-with-octagonal-rosewood-red-kuchiwa-handle","title":"Kisuke ATS-34 Warikomi Tsuchime 165mm Bunka with Rosewood Handle","description":"\u003cp\u003eThis handcrafted Bunka is made of ATS-34 steel, a type of Japanese stainless steel that's high in carbon and chromium content for great corrosion and wear resistance. Clad with stainless steel using Warikomi construction, the blade is heat-treated to 64 HRC, allowing incredible edge retention. The blade is not exceptionally thin, but the perfect grind geometry and distal tapering ensure a sleek cutting performance.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Kasukabe, Saitama Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: \u003cmeta charset=\"utf-8\"\u003eManaka Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kisuke Manaka\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Bunka\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): ATS-34\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): 18Cr Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grind, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Tsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 54mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Brown Pakkawood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 310mm\u003c\/li\u003e\n\u003cli\u003eWeight: 155g (5.47oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKisuke\u003c\/em\u003e\" (貴輔)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kisuke 貴輔 \/ Manaka Hamono 間中刃物鍛錬所\u003c\/h3\u003e\n\u003cp\u003eKisuke Manaka is the 5th generation blacksmith at Manaka Hamono, a workshop founded in 1872 in Kasukabe, Saitama Prefecture of Japan. Kisuke Manaka did not inherit the workshop from his own family, instead he was married into the Manaka family, and eventually became a full-time, professional blacksmith. Since his father-in-law (the 4th generation Manaka) was more a retailer, he was not capable of teaching Kisuke Manaka any blacksmithing skills. Luckily, Kisuke Manaka’s grand-father-in-law (the 3rd generation Manaka) had left a lot of tools and equipment, as well as books and notes on blacksmithing, he was able to teach himself during the process, and had master Tsukasa Hinoura as his mentor.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Manaka Hamono Tanrenjo","offers":[{"title":"Default Title","offer_id":42072779620571,"sku":"MKT3WTXBK165GSWR","price":359.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MKT3WTXBK165GSWR001_9117cb9b-cec2-4cbc-9f23-a1465e47a254.jpg?v=1637232334"},{"product_id":"kisuke-ats-34-warikomi-tsuchime-polish-165mm-nakiri-with-octagonal-rosewood-red-kuchiwa-handle","title":"Kisuke ATS-34 Warikomi Tsuchime 165mm Nakiri with Rosewood Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis handcrafted Nakiri is made of\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e ATS-34 steel, a type of Japanese stainless steel that's high in carbon and chromium content for great corrosion and wear resistance. Clad with stainless steel using Warikomi construction, the blade is heat-treated to 64 HRC, allowing incredible edge retention. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade is not exceptionally thin, but the \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eperfect\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e grind geometry and distal tapering ensure a sleek cutting performance.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Kasukabe, Saitama Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: \u003cmeta charset=\"utf-8\"\u003eManaka Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kisuke Manaka\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): ATS-34\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): 18Cr Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grind, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Tsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 55mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Brown Pakkawood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 312mm\u003c\/li\u003e\n\u003cli\u003eWeight: 183g (6.46oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKisuke\u003c\/em\u003e\" (貴輔)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kisuke \u003cmeta charset=\"utf-8\"\u003e貴輔 \/ Manaka Hamono \u003cspan data-mce-fragment=\"1\"\u003e間中刃物鍛錬所\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eKisuke Manaka is the 5th generation blacksmith at Manaka Hamono, a workshop founded in 1872 in Kasukabe, Saitama Prefecture of Japan. Kisuke Manaka did not inherit the workshop from his own family, instead he was married into the Manaka family, and eventually became a full-time, professional blacksmith. Since his father-in-law (the 4th generation Manaka) was more a retailer, he was not capable of teaching Kisuke Manaka any blacksmithing skills. Luckily, Kisuke Manaka’s grand-father-in-law (the 3rd generation Manaka) had left a lot of tools and equipment, as well as books and notes on blacksmithing, he was able to teach himself during the process, and had master Tsukasa Hinoura as his mentor.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Manaka Hamono Tanrenjo","offers":[{"title":"Default Title","offer_id":42072783454427,"sku":"MKT3WTXNK165GSWR","price":359.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MKT3WTXNK165GSWR001.jpg?v=1637232502"},{"product_id":"kisuke-aogami-2-soft-iron-honwarikomi-tsuchime-kurouchi-petty","title":"Kisuke Aogami #2 Hon-Warikomi Kurouchi Tsuchime Hon-Kasumi Petty","description":"\u003cp\u003eThis Petty is handcrafted by Kisuke Manaka with Aogami #2 steel core and soft iron cladding using Hon-Warikomi construction. Heat-treated to 63 HRC, the blade features a characterful kurouchi and hand-hammered Tsuchime finish. The blade is not exceptionally thin, but the perfect edge geometry and distal tapering ensure a sleek cutting performance.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Kasukabe, Saitama Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand:Manaka Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kisuke Manaka\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grind, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTsuchime (Hammered)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eHon-Kasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 120mm (4.7\") \/ 135mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e(5.3\") \/ 150mm\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e(5.9\")\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 30mm\u003cspan data-mce-fragment=\"1\"\u003e \/ 33mm \/ 34mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.8mm \u003cspan data-mce-fragment=\"1\"\u003e\/\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e 3.2mm \/ 3.4mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\/\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e 2.0mm \/ 2.7mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Walnut\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eLength: 114mm\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e 114mm \/ 114mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 245mm\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e 269mm \/ 282mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 71g (2.50oz)\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e 76g (2.68oz) \/ 86g (3.03oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKisuke\u003c\/em\u003e\" (貴輔)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kisuke 貴輔 \/ Manaka Hamono 間中刃物鍛錬所\u003c\/h3\u003e\n\u003cp\u003eKisuke Manaka is the 5th generation blacksmith at Manaka Hamono, a workshop founded in 1872 in Kasukabe, Saitama Prefecture of Japan. Kisuke Manaka did not inherit the workshop from his own family, instead he was married into the Manaka family, and eventually became a full-time, professional blacksmith. Since his father-in-law (the 4th generation Manaka) was more a retailer, he was not capable of teaching Kisuke Manaka any blacksmithing skills. Luckily, Kisuke Manaka’s grand-father-in-law (the 3rd generation Manaka) had left a lot of tools and equipment, as well as books and notes on blacksmithing, he was able to teach himself during the process, and had master Tsukasa Hinoura as his mentor.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Manaka Hamono Tanrenjo","offers":[{"title":"120mm","offer_id":42261118025947,"sku":"MKA2WTKPT120GWWK","price":149.0,"currency_code":"USD","in_stock":false},{"title":"135mm","offer_id":42261118058715,"sku":"MKA2WTKPT135GWWK","price":159.0,"currency_code":"USD","in_stock":false},{"title":"150mm","offer_id":42261118091483,"sku":"MKA2WTKPT150GWWK","price":169.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MKA2WTKPT135GWWK001.jpg?v=1641777765"},{"product_id":"kisuke-aogami-2-honwarikomi-kurouchi-tsuchime-honkasumi-165mm-santoku","title":"Kisuke Aogami #2 Hon-Warikomi Kurouchi Tsuchime Hon-Kasumi 165mm Santoku","description":"\u003cp\u003eThis Santoku is handcrafted by Kisuke Manaka with Aogami #2 steel core and soft iron cladding using Hon-Warikomi construction. Heat-treated to 63 HRC, the blade features a characterful kurouchi and hand-hammered Tsuchime finish. The blade is not exceptionally thin, but the perfect edge geometry and distal tapering ensure a sleek cutting performance.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Kasukabe, Saitama Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Manaka Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kisuke Manaka\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grind, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTsuchime (Hammered)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eHon-Kasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 55mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Walnut\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eLength: 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 314mm \u003c\/li\u003e\n\u003cli\u003eWeight: 139g (4.90oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKisuke\u003c\/em\u003e\" (貴輔)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kisuke 貴輔 \/ Manaka Hamono 間中刃物鍛錬所\u003c\/h3\u003e\n\u003cp\u003eKisuke Manaka is the 5th generation blacksmith at Manaka Hamono, a workshop founded in 1872 in Kasukabe, Saitama Prefecture of Japan. Kisuke Manaka did not inherit the workshop from his own family, instead he was married into the Manaka family, and eventually became a full-time, professional blacksmith. Since his father-in-law (the 4th generation Manaka) was more a retailer, he was not capable of teaching Kisuke Manaka any blacksmithing skills. Luckily, Kisuke Manaka’s grand-father-in-law (the 3rd generation Manaka) had left a lot of tools and equipment, as well as books and notes on blacksmithing, he was able to teach himself during the process, and had master Tsukasa Hinoura as his mentor.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Manaka Hamono Tanrenjo","offers":[{"title":"Default Title","offer_id":42261118648539,"sku":"MKA2WTKSK165GWWK","price":199.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MKA2WTKSK165GWWK001.jpg?v=1641798545"},{"product_id":"kisuke-aogami-2-honwarikomi-kurouchi-tsuchime-honkasumi-165mm-nakiri","title":"Kisuke Aogami #2 Hon-Warikomi Kurouchi Tsuchime Hon-Kasumi 165mm Nakiri","description":"\u003cp\u003eThis Nakiri is handcrafted by Kisuke Manaka with Aogami #2 steel core and soft iron cladding using Hon-Warikomi construction. Heat-treated to 63 HRC, the blade features a characterful kurouchi and hand-hammered Tsuchime finish. The blade is not exceptionally thin, but the perfect edge geometry and distal tapering ensure a sleek cutting performance.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Kasukabe, Saitama Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Manaka Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kisuke Manaka\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grind, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTsuchime (Hammered)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eHon-Kasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 57mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Walnut\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eLength: 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 316mm \u003c\/li\u003e\n\u003cli\u003eWeight: 167g (5.89oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKisuke\u003c\/em\u003e\" (貴輔)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kisuke 貴輔 \/ Manaka Hamono 間中刃物鍛錬所\u003c\/h3\u003e\n\u003cp\u003eKisuke Manaka is the 5th generation blacksmith at Manaka Hamono, a workshop founded in 1872 in Kasukabe, Saitama Prefecture of Japan. Kisuke Manaka did not inherit the workshop from his own family, instead he was married into the Manaka family, and eventually became a full-time, professional blacksmith. Since his father-in-law (the 4th generation Manaka) was more a retailer, he was not capable of teaching Kisuke Manaka any blacksmithing skills. Luckily, Kisuke Manaka’s grand-father-in-law (the 3rd generation Manaka) had left a lot of tools and equipment, as well as books and notes on blacksmithing, he was able to teach himself during the process, and had master Tsukasa Hinoura as his mentor.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Manaka Hamono Tanrenjo","offers":[{"title":"Default Title","offer_id":42261119140059,"sku":"MKA2WTKNK165GWWK","price":269.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MKA2WTKNK165GWWK001.jpg?v=1641777789"},{"product_id":"kisuke-aogami-2-honwarikomi-kurouchi-tsuchime-honkasumi-165mm-bunka","title":"Kisuke Aogami #2 Hon-Warikomi Kurouchi Tsuchime Hon-Kasumi 165mm Bunka","description":"\u003cp\u003eThis Bunka is handcrafted by Kisuke Manaka with Aogami #2 steel core and soft iron cladding using Hon-Warikomi construction. Heat-treated to 63 HRC, the blade features a characterful kurouchi and hand-hammered Tsuchime finish. The blade is not exceptionally thin, but the perfect edge geometry and distal tapering ensure a sleek cutting performance.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Kasukabe, Saitama Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Manaka Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kisuke Manaka\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Bunka\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grind, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTsuchime (Hammered)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eHon-Kasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 55mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Walnut\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eLength: 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 313mm \u003c\/li\u003e\n\u003cli\u003eWeight: 151g (5.33oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKisuke\u003c\/em\u003e\" (貴輔)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kisuke 貴輔 \/ Manaka Hamono 間中刃物鍛錬所\u003c\/h3\u003e\n\u003cp\u003eKisuke Manaka is the 5th generation blacksmith at Manaka Hamono, a workshop founded in 1872 in Kasukabe, Saitama Prefecture of Japan. Kisuke Manaka did not inherit the workshop from his own family, instead he was married into the Manaka family, and eventually became a full-time, professional blacksmith. Since his father-in-law (the 4th generation Manaka) was more a retailer, he was not capable of teaching Kisuke Manaka any blacksmithing skills. Luckily, Kisuke Manaka’s grand-father-in-law (the 3rd generation Manaka) had left a lot of tools and equipment, as well as books and notes on blacksmithing, he was able to teach himself during the process, and had master Tsukasa Hinoura as his mentor.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Manaka Hamono Tanrenjo","offers":[{"title":"Default Title","offer_id":42261119467739,"sku":"MKA2WTKBK165GWWK","price":199.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MKA2WTKBK165GWWK001.jpg?v=1641777792"},{"product_id":"kisuke-aogami-2-honwarikomi-kurouchi-tsuchime-honkasumi-gyuto","title":"Kisuke Aogami #2 Hon-Warikomi Kurouchi Tsuchime Hon-Kasumi Gyuto","description":"\u003cp\u003eThis \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGyuto\u003c\/span\u003e is handcrafted by Kisuke Manaka with Aogami #2 steel core and soft iron cladding using Hon-Warikomi construction. Heat-treated to 63 HRC, the blade features a characterful kurouchi and hand-hammered Tsuchime finish. The blade is not exceptionally thin, but the perfect edge geometry and distal tapering ensure a sleek cutting performance.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Kasukabe, Saitama Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand:Manaka Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kisuke Manaka\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grind, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTsuchime (Hammered)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eHon-Kasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e(8.3\") \/ 240mm\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e (9.4\")\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 54\u003cspan data-mce-fragment=\"1\"\u003emm \/ 56mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.6\u003cspan data-mce-fragment=\"1\"\u003emm \/ 3.9mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\/\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e 2.1mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Walnut\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eLength: 139\u003cspan data-mce-fragment=\"1\"\u003emm \/ 139mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 377\u003cspan data-mce-fragment=\"1\"\u003emm \/ 396mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 176\u003cspan data-mce-fragment=\"1\"\u003eg (6.21oz) \/ 196g (6.91oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKisuke\u003c\/em\u003e\" (貴輔)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kisuke 貴輔 \/ Manaka Hamono 間中刃物鍛錬所\u003c\/h3\u003e\n\u003cp\u003eKisuke Manaka is the 5th generation blacksmith at Manaka Hamono, a workshop founded in 1872 in Kasukabe, Saitama Prefecture of Japan. Kisuke Manaka did not inherit the workshop from his own family, instead he was married into the Manaka family, and eventually became a full-time, professional blacksmith. Since his father-in-law (the 4th generation Manaka) was more a retailer, he was not capable of teaching Kisuke Manaka any blacksmithing skills. Luckily, Kisuke Manaka’s grand-father-in-law (the 3rd generation Manaka) had left a lot of tools and equipment, as well as books and notes on blacksmithing, he was able to teach himself during the process, and had master Tsukasa Hinoura as his mentor.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Manaka Hamono Tanrenjo","offers":[{"title":"210mm","offer_id":42261120286939,"sku":"MKA2WTKGY210GWWK","price":249.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":42261120319707,"sku":"MKA2WTKGY240GWWK","price":279.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MKA2WTKGY210GWWK001_9ab07a00-9bf4-4ab8-af4a-81cdee9bf415.jpg?v=1666691993"},{"product_id":"kisuke-aogami-1-hon-warikomi-kurouchi-tsuchime-165mm-nakiri-with-rosewood-handle","title":"Kisuke Aogami #1 Hon-Warikomi Kurouchi Tsuchime 165mm Nakiri with Rosewood Handle","description":"\u003cp\u003eThis \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakiri\u003c\/span\u003e is handcrafted by Kisuke Manaka with Aogami #1 steel core and soft iron cladding using Hon-Warikomi construction. Heat-treated to 64 HRC, the blade features a characterful kurouchi and hand-hammered Tsuchime finish. The beautiful edge geometry and distal tapering ensure a sleek cutting performance.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Kasukabe, Saitama Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: \u003cmeta charset=\"utf-8\"\u003eManaka Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kisuke Manaka\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #1 (Blue #1)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grind, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTsuchime (Hammered)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eHon-Kasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 57mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Pakkawood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 314mm \u003c\/li\u003e\n\u003cli\u003eWeight: 314g (6.14oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKisuke\u003c\/em\u003e\" (貴輔)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kisuke \u003cmeta charset=\"utf-8\"\u003e貴輔 \/ Manaka Hamono 間中刃物鍛錬所\u003c\/h3\u003e\n\u003cp\u003eKisuke Manaka is the 5th generation blacksmith at Manaka Hamono, a workshop founded in 1872 in Kasukabe, Saitama Prefecture of Japan. Kisuke Manaka did not inherit the workshop from his own family, instead he was married into the Manaka family, and eventually became a full-time, professional blacksmith. Since his father-in-law (the 4th generation Manaka) was more a retailer, he was not capable of teaching Kisuke Manaka any blacksmithing skills. Luckily, Kisuke Manaka’s grand-father-in-law (the 3rd generation Manaka) had left a lot of tools and equipment, as well as books and notes on blacksmithing, he was able to teach himself during the process, and had master Tsukasa Hinoura as his mentor.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #1\u003c\/strong\u003e (Blue #1) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Manaka Hamono Tanrenjo","offers":[{"title":"Default Title","offer_id":42261121106139,"sku":"MKA1WKTNK165GSWK","price":249.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MKA1WKTNK165GSWK001.jpg?v=1641798147"},{"product_id":"kisuke-aogami-2-warikomi-kurouchi-tsuchime-petty","title":"Kisuke Aogami #2 Warikomi Kurouchi Tsuchime Petty","description":"\u003cp\u003eThis \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePetty\u003c\/span\u003e is handcrafted by Kisuke Manaka with Aogami #2 steel core and SUS stainless steel cladding using Warikomi construction. Heat-treated to 63 HRC, the blade features a characterful kurouchi and hand-hammered Tsuchime finish. The blade is not exceptionally thin, but the perfect edge geometry and distal tapering ensure a sleek cutting performance.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Kasukabe, Saitama Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Manaka Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kisuke Manaka\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): SUS Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grind, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTsuchime (Hammered)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 135mm (5.3\") \/ 150mm \u003cspan data-mce-fragment=\"1\"\u003e(\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e5.9\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\")\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 34mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\/ 35mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.4mm\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e 3.8mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\/\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e 2.3mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Walnut\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Pakkawood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 114mm\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e 114mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 259mm\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e 283mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 75g (2.65oz)\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e 88g\u003cmeta charset=\"utf-8\"\u003e (3.10oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKisuke\u003c\/em\u003e\" (貴輔)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kisuke 貴輔 \/ Manaka Hamono 間中刃物鍛錬所\u003c\/h3\u003e\n\u003cp\u003eKisuke Manaka is the 5th generation blacksmith at Manaka Hamono, a workshop founded in 1872 in Kasukabe, Saitama Prefecture of Japan. Kisuke Manaka did not inherit the workshop from his own family, instead he was married into the Manaka family, and eventually became a full-time, professional blacksmith. Since his father-in-law (the 4th generation Manaka) was more a retailer, he was not capable of teaching Kisuke Manaka any blacksmithing skills. Luckily, Kisuke Manaka’s grand-father-in-law (the 3rd generation Manaka) had left a lot of tools and equipment, as well as books and notes on blacksmithing, he was able to teach himself during the process, and had master Tsukasa Hinoura as his mentor.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami #2 core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOIDglass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Manaka Hamono Tanrenjo","offers":[{"title":"135mm","offer_id":42261123629275,"sku":"MKA2WKTPT135GWWK","price":199.0,"currency_code":"USD","in_stock":false},{"title":"150mm","offer_id":42261123662043,"sku":"MKA2WKTPT150GWWK","price":219.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MKA2WKTPT135GWWK001.jpg?v=1641798167"},{"product_id":"kisuke-aogami-2-warikomi-kurouchi-tsuchime-165mm-nakiri","title":"Kisuke Aogami #2 Warikomi Kurouchi Tsuchime 165mm Nakiri","description":"\u003cp\u003eThis Nakiri is handcrafted by Kisuke Manaka with Aogami #2 steel core and SUS stainless steel cladding using Warikomi construction. Heat-treated to 63 HRC, the blade features a characterful kurouchi and hand-hammered Tsuchime finish. The blade is not exceptionally thin, but the perfect edge geometry and distal tapering ensure a sleek cutting performance.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Kasukabe, Saitama Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Manaka Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kisuke Manaka\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): SUS Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grind, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTsuchime (Hammered)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 56mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Walnut\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Pakkawood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 318mm\u003c\/li\u003e\n\u003cli\u003eWeight: 204g (7.20oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKisuke\u003c\/em\u003e\" (貴輔)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kisuke 貴輔 \/ Manaka Hamono 間中刃物鍛錬所\u003c\/h3\u003e\n\u003cp\u003eKisuke Manaka is the 5th generation blacksmith at Manaka Hamono, a workshop founded in 1872 in Kasukabe, Saitama Prefecture of Japan. Kisuke Manaka did not inherit the workshop from his own family, instead he was married into the Manaka family, and eventually became a full-time, professional blacksmith. Since his father-in-law (the 4th generation Manaka) was more a retailer, he was not capable of teaching Kisuke Manaka any blacksmithing skills. Luckily, Kisuke Manaka’s grand-father-in-law (the 3rd generation Manaka) had left a lot of tools and equipment, as well as books and notes on blacksmithing, he was able to teach himself during the process, and had master Tsukasa Hinoura as his mentor.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami #2 core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOIDglass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Manaka Hamono Tanrenjo","offers":[{"title":"Default Title","offer_id":42261128904923,"sku":"MKA2WKTNK165GWWK","price":249.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MKA2WKTNK165GWWK001_25daebc0-d788-4b40-b650-31b2ddd7ecd5.jpg?v=1666843888"},{"product_id":"kisuke-ats-34-warikomi-tsuchime-165mm-santoku-with-rosewood-handle","title":"Kisuke ATS-34 Warikomi Tsuchime 165mm Santoku with Rosewood Handle","description":"\u003cp\u003eThis handcrafted Santoku is made of ATS-34 steel, a type of Japanese stainless steel that's high in carbon and chromium content for great corrosion and wear resistance. Clad with stainless steel using Warikomi construction, the blade is heat-treated to 64 HRC, allowing incredible edge retention. The blade is not exceptionally thin, but the perfect grind geometry and distal tapering ensure a sleek cutting performance.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Kasukabe, Saitama Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: \u003cmeta charset=\"utf-8\"\u003eManaka Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kisuke Manaka\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): ATS-34\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): 18Cr Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grind, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Tsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Brown Pakkawood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 307mm\u003c\/li\u003e\n\u003cli\u003eWeight: 131g (4.62oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKisuke\u003c\/em\u003e\" (貴輔)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kisuke 貴輔 \/ Manaka Hamono 間中刃物鍛錬所\u003c\/h3\u003e\n\u003cp\u003eKisuke Manaka is the 5th generation blacksmith at Manaka Hamono, a workshop founded in 1872 in Kasukabe, Saitama Prefecture of Japan. Kisuke Manaka did not inherit the workshop from his own family, instead he was married into the Manaka family, and eventually became a full-time, professional blacksmith. Since his father-in-law (the 4th generation Manaka) was more a retailer, he was not capable of teaching Kisuke Manaka any blacksmithing skills. Luckily, Kisuke Manaka’s grand-father-in-law (the 3rd generation Manaka) had left a lot of tools and equipment, as well as books and notes on blacksmithing, he was able to teach himself during the process, and had master Tsukasa Hinoura as his mentor.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Manaka Hamono Tanrenjo","offers":[{"title":"Default Title","offer_id":42261134835931,"sku":"MKT3WTXSK165GSWR","price":359.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MKT3WTXSK165GSWR001.jpg?v=1641798295"},{"product_id":"kisuke-ats-34-warikomi-tsuchime-165mm-petty-with-rosewood-handle","title":"Kisuke ATS-34 Warikomi Tsuchime Petty with Rosewood Handle","description":"\u003cp\u003eThis handcrafted Petty is made of ATS-34 steel, a type of Japanese stainless steel that's high in carbon and chromium content for great corrosion and wear resistance. Clad with stainless steel using Warikomi construction, the blade is heat-treated to 64 HRC, allowing incredible edge retention. The blade is not exceptionally thin, but the perfect grind geometry and distal tapering ensure a sleek cutting performance.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Kasukabe, Saitama Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: \u003cmeta charset=\"utf-8\"\u003eManaka Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kisuke Manaka\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): ATS-34\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): 18Cr Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grind, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Tsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003eBlade Length: 120mm (4.7\") \/ \u003cspan data-mce-fragment=\"1\"\u003e15\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e0\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm (5.9\") \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 30mm \/ 32mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.8mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\/ 31mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\/ 2.0mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Brown Pakkawood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 114mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\/ 114mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 250mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\/ 281mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 75g (2.65oz)\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\/ 89g (3.14oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKisuke\u003c\/em\u003e\" (貴輔)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kisuke 貴輔 \/ Manaka Hamono 間中刃物鍛錬所\u003c\/h3\u003e\n\u003cp\u003eKisuke Manaka is the 5th generation blacksmith at Manaka Hamono, a workshop founded in 1872 in Kasukabe, Saitama Prefecture of Japan. Kisuke Manaka did not inherit the workshop from his own family, instead he was married into the Manaka family, and eventually became a full-time, professional blacksmith. Since his father-in-law (the 4th generation Manaka) was more a retailer, he was not capable of teaching Kisuke Manaka any blacksmithing skills. Luckily, Kisuke Manaka’s grand-father-in-law (the 3rd generation Manaka) had left a lot of tools and equipment, as well as books and notes on blacksmithing, he was able to teach himself during the process, and had master Tsukasa Hinoura as his mentor.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Manaka Hamono Tanrenjo","offers":[{"title":"120mm","offer_id":42261142962395,"sku":"MKT3WTXPT120GSWR","price":289.0,"currency_code":"USD","in_stock":false},{"title":"150mm","offer_id":42261142995163,"sku":"MKT3WTXPT150GSWR","price":309.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MKT3WTXPT120GSWR001_54a62068-6582-4ba9-96ea-799d8e0b021e.jpg?v=1667454544"},{"product_id":"kisuke-shirogami-2-hon-warikomi-tsuchime-270mm-kiritsuke-gyuto","title":"Kisuke Shirogami #2 Hon-Warikomi Tsuchime 270mm Kiritsuke Gyuto with Rosewood Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis Kiritsuke Gyuto comes with remarkable Tsuchime (hammered pattern) that stands out from the crowd. Beautifully constructed in Warikomi structure with Shirogami #2 (White #2), the knife offers a superb cutting performance because of the thin edge, and a firm grip thanks to the sizable rosewood handle, especially suitable for those with big hands.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Kasukabe, Saitama Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kisuke\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Kisuke Manaka 間中貴輔\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTsuchime\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 54mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-Shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 411mm\u003c\/li\u003e\n\u003cli\u003eWeight: 341g (13.03oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKisuke\u003c\/em\u003e\" (貴輔)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kisuke Manaka \u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e間中貴輔\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003eKisuke Manaka is a master blacksmith of Saitama prefecture of Japan, the 5th generation craftsman of the renowned Manaka Hamono Tanrenjo. Founded in the 5th year of the Meiji era, the Manaka family has been making blades and chef knives for nearly 150 years. Kisuke-san's is known for his outstanding blade finish, including some of the most unique tsuchime and suminagashi finishes we have seen.\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e\u003cspan\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003c\/span\u003e\u003cstrong\u003enot\u003c\/strong\u003e\u003cspan\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Shirogami core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Manaka Hamono Tanrenjo","offers":[{"title":"Default Title","offer_id":43690348544219,"sku":"MKS2STAKT270WSSB","price":809.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MKS2STAKT270WSSB001_b34249a2-8366-48d2-9af9-f5052342b853.jpg?v=1677653153"},{"product_id":"kisuke-enn-aogami-1-hon-warikomi-kurouchi-tsuchime-damascus-280mm-gyuto-with-violet-pakkawood-handle","title":"Kisuke \"Enn\" Aogami #1 Hon-Warikomi Kurouchi Tsuchime Damascus 280mm Gyuto with Violet Pakkawood Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCrafted with remarkable Japanese expertise, this Gyuto is a true masterpiece. \u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBoasting an Aogami #1 core steel and cladding composed of Aogami #2 and Aogami soft iron, this knife is tempered to an impressive hardness of 61-63HRC. The unique Tsuchime (hammered pattern) and prominent engraving are signature elements of the renowned artisan, Kisuke Manaka. The name \"Enn,\" meaning flames in Japanese, is a fitting description for this stunning appearance. Whether you're a professional chef or a collector, this Gyuto is a must-have item that will surely impress with its unparalleled beauty and exceptional performance.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Kasukabe, Saitama Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Manaka Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kisuke Manaka\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #1 (Blue #1)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Aogami soft iron and Aogami #2 (Blue #2)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grind, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTsuchime (Hammered)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eDamascus\u003c\/li\u003e\n\u003cli\u003eHon-Kasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 280mm (11\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Violet Pakkawood\u003c\/li\u003e\n\u003cli\u003eLength: 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 440mm \u003c\/li\u003e\n\u003cli\u003eWeight: 255g (8.99oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKisuke\u003c\/em\u003e\" (貴輔), \"Enn\" (琰)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kisuke 貴輔 \/ Manaka Hamono 間中刃物鍛錬所\u003c\/h3\u003e\n\u003cp\u003eKisuke Manaka is the 5th generation blacksmith at Manaka Hamono, a workshop founded in 1872 in Kasukabe, Saitama Prefecture of Japan. Kisuke Manaka did not inherit the workshop from his own family, instead he was married into the Manaka family, and eventually became a full-time, professional blacksmith. Since his father-in-law (the 4th generation Manaka) was more a retailer, he was not capable of teaching Kisuke Manaka any blacksmithing skills. Luckily, Kisuke Manaka’s grand-father-in-law (the 3rd generation Manaka) had left a lot of tools and equipment, as well as books and notes on blacksmithing, he was able to teach himself during the process, and had master Tsukasa Hinoura as his mentor.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #1\u003c\/strong\u003e (Blue #1) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Manaka Hamono Tanrenjo","offers":[{"title":"Default Title","offer_id":44119930765531,"sku":"MKA1WDKTGY280GEWV","price":1895.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/MKA1WDKTGY280GEWV001.jpg?v=1684997334"}],"url":"https:\/\/burrfectionstore.com\/en-au\/collections\/workshop-manaka-hamono-tanrenjo.oembed","provider":"Burrfection Store","version":"1.0","type":"link"}