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Kisuke Manaka ENN Kagero gyuto 210mm

Regular price ¥235,000 JPY
Regular price Sale price ¥235,000 JPY
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Specifications

The Kisuke Manaka ENN Kagero gyuto 210mm is a handcrafted Japanese chef’s knife forged in Sanjo by Kisuke Manaka. Part of the ENN series, this piece features an Aogami #1 carbon steel core clad with layers of Aogami #2 and soft iron. At 224mm cutting edge, it handles most cutting tasks without being unwieldy.

  • Handforged in Sanjo, Japan by Kisuke Manaka
  • Part of the ENN series
  • 224mm (8.8") cutting edge length
  • 54.8mm blade height at heel
  • Aogami #1 carbon steel core with ~64 HRC
  • Aogami #2 + soft iron damascus cladding
  • Damascus finish with layered visual contrast
  • Octagonal ebony handle with brass

What is the ENN Series?
The ENN Series is Kisuke Manaka's flagship knife collection. It uses an aogami #1 core steel clad with layers of aogami #2 and soft iron. The damascus cladding is handforged in-house using a distinctive approach that differs from typical damascus, which uses layers of soft iron and mild steel—Manaka-san incorporates aogami #2 steel layers. This demanding process reflects in the higher price point. The series has three versions: ENN original with tsuchime kurouchi finish, KOKUENN with etched finish, and Kagero with polished finish and subtle sheen.

Details

  • Blacksmith: Kisuke Manaka
  • Series: ENN
  • Producing Area: Sanjo, Japan (new location - 2025)
  • Knife Type: Gyuto
  • Finish: Damascus
  • Core Steel: Aogami #1
  • Cladding: Aogami #2 + Soft iron
  • HRC: ~64
  • Steel Type: Carbon steel

Blade & Handle Specs

  • Overall Length: 390mm
  • Blade Length (heel to tip): 224mm (8.8")
  • Blade Height at Heel: 54.8mm
  • Spine Thickness:
    • At the handle: 3.6mm
    • At the heel: 3.0mm
    • Midway: 2.0mm
    • 1cm from the tip: 0.5mm
  • Weight: 288g
  • Edge/Bevel: 50:50
  • Handle: Octagonal ebony with brass
  • Hand Orientation: Ambidextrous
  • Saya/Sheath: Not included

Notes:

  • For the care and maintenance of Japanese kitchen knives, such as this damascus knife, please refer to our care guide below.
  • Slight measurement variations are common in Japanese kitchen knives.
  • Small surface finish variations in knives are a normal part of the handcrafting process.
Shipping & Returns

• Worldwide shipping from Tokyo via EMS/DHL
• Ships within 24-48 hours
• Online tracking included
• 30-day returns on unused items
Details

Care Guide

• Use whetstones for sharpening
• Use wooden or rubber cutting boards
• Keep clean and dry to prevent rust
• Avoid cutting bones or frozen foods
• Hand wash only - no dishwasher
View Complete Care Guide

Customer Support

• Check our FAQs for quick answers.
• Email us at info@zahocho.com or fill out our contact form.

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