Manaka Hamono Tanrenjo
Kisuke Aogami #2 Hon-Warikomi Kurouchi Tsuchime Hon-Kasumi Petty
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This 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.
- Origin (Made in): Kasukabe, Saitama Prefecture, Japan
- Brand:Manaka Hamono
- Craftsman: Kisuke Manaka
- Knife Type: Petty
- Construction: Warikomi
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Aogami #2 (Blue #2)
- Jigane (Cladding): Soft Iron
- Hardness: 63 HRC
- Hand-forged, hand-grind, hand-sharpened
- Blade Finishes:
- Tsuchime (Hammered)
- Hon-Kasumi Polish
- Blade Length: 120mm (4.7") / 135mm (5.3") / 150mm (5.9")
- Blade Height (at heel): 30mm / 33mm / 34mm
- Spine Thickness
- Above heel: 2.8mm / 3.2mm / 3.4mm
- Middle: 2.0mm / 2.0mm / 2.7mm
- Shape: Hachikaku (Octagonal)
- Material: Walnut
- Kuchiwa: Black Pakkawood
- Length: 114mm / 114mm / 114mm
- Overall Length: 245mm / 269mm / 282mm
- Weight: 71g (2.50oz) / 76g (2.68oz) / 86g (3.03oz)
- Engraved Mark: In Japanese Kanji "Kisuke" (貴輔)
About Kisuke 貴輔 / Manaka Hamono 間中刃物鍛錬所
Kisuke 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.
Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not 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.
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.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
This was my 3rd (fancier) Japanese knife gift to myself, checked all the boxes - the steel, the size, the geometry, the finish. It feels very good in the hand, like the balance and also it's a pleasure to look at. Like it so much that will buy the matching Gyuto. The handle feels so much better than western style, probably because my hands are very small. Definitely going to opt for Japanese handles whenever possible.
I’m a 9 inch gyuto kind of cook, but my wife finds that size too big. She really likes a petty and appreciates the sharpness and look of this blade. Now all I have to do is show her how to sharpen it!
i used a tosaichi shadow petty before this, i still love that knife, but the kisuke took over its role role really fast. the finish on the blade is very nice and the handle is verrryyyy veryy nice. i love the handle right out the box. i think for me a weird thing i found with the knife was how far up the blade its balance point was. personally i use a very shallow pinch grip on shorter knives with less knuckle clearance than say a gyuto or something along the lines of that, so the pinch ends up being places behind the balance point. that may be a weird over personal gripe though. swigety swag its a great knife go get it.
I am enjoying my new Kisuke petty knife. It suits me perfect for prepping veggies (mushrooms, tomatoes, garlic). Very light and well balanced.