The "Kisuke x Kaishin" knives are handcrafted by master blacksmith Kisuke Manaka to be sold by Nakamura Hamano. They are identical to the Kisuke knives sold by Manaka Hamono except the box which is Kaishin. Each blade is engraved with Manaka kanji and logo. Using Shirogami #2 as core steel, Kisuke-san heat-treated the blade to 62-63 HRC for superb edge retention. The signature Kisuke tsuchime finish is one of the most interesting tsuchime finishes you'll find. The beautiful distal tapering and edge geometry ensure a smooth cutting performance, while the quality treated shirogami core gives you superb sharpening pleasure.
- Origin (Made in): Sanmu, Chiba Prefecture, Japan
- Brand: Kaishin
- Blacksmith: Kisuke Manaka 間中貴輔
- Knife Type: Gyuto
- 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:
- Blade Length: 210mm (8.3")
- Blade Height (at heel): 44mm
- Spine Thickness
- Above heel: 3.3mm
- Middle: 2.4mm
- Shape: Hachikaku (Octagonal)
- Material: Yew / Ebony
- Kuchiwa: Blond Buffalo Horn
- Length: 143mm
- Overall Length: 378mm
- Yew: 174g (6.14oz)
- Ebony: 201g (7.09oz)
- 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.
About Kaishin 魁心 / Nakamura Hamono Kogei 中村刃物工芸
Nakamura Hamono Kogei is a young company founded in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created its original brand “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.
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.
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.