Kisuke Shirogami #2 Hon-Warikomi Tsuchime 270mm Kiritsuke Gyuto with Rosewood Handle

This 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.

Spec:

• Origin (Made in): Kasukabe, Saitama Prefecture, Japan
• Brand: Kisuke
• Blacksmith: Kisuke Manaka 間中貴輔
• Knife Type: Kiritsuke Gyuto
• Blade
• Construction: Warikomi
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): Shirogami #2 (White #2)
• Jigane (Cladding): Stainless Steel
• Hardness: 62-63 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes:
• Tsuchime
  
• Kasumi Polish
• Blade Length: 270mm (10.6")
• Blade Height (at heel): 54mm
• Spine Thickness
• Above heel: 3.2mm
• Middle: 2.5mm
• Handle
• Shape: Western-Shaped
• Material: Rosewood
• Bolster: Stainless Steel
• Length: 135mm
• Overall Length: 411mm
• Weight: 341g (13.03oz)
• Engraved Mark: In Japanese Kanji "Kisuke" (貴輔)

About Kisuke Manaka  間中貴輔

Kisuke 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.

Care:

Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not 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.

Cutting Surface:

Recommended 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.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.