Kisuke tsuchime kurouchi aogami #2 210mm gyuto

Specifications

This Kisuke Manaka gyuto is a versatile all-purpose kitchen knife designed for slicing, chopping, and detailed prep work. With an Aogami #2 core in a honwarikomi construction and a tsuchime kurouchi finish, it offers a balanced, moderate weight that feels steady without being heavy. The proportions give it a grounded cutting feel while still remaining agile, making it suitable for cooks who prefer a knife with presence but not excess heft.

Manaka Hamono, founded in 1872 in Saitama, carries a legacy of five generations of blacksmithing tradition. Kisuke Manaka, the current fifth-generation craftsman, is largely self-taught—developing his skills through traditional tools, a small forge, and extensive study. Unlike many makers, he forge-welds his own steel rather than relying on pre-laminated materials, a demanding technique that allows full control over quality. His workshop handles every stage in-house, from forging to final finishing, reflecting a philosophy shaped in part by the influence of his mentor, Tsukasa Hinoura.

Details

• Brand / Maker: Kisuke Manaka 
• Location: Saitama, Japan
• Knife type: gyuto
• Finish: tsuchime kurouchi
• Construction: honwarikomi (iron clad)
• Steel type: carbon steel
• Core steel: Aogami #2
• HRC: 63

Blade and Handle Specs

• Total length: 375mm
• Blade length - heel to tip: 217mm
• Blade height at heel: 48.3mm
• Spine thickness:
  • at the handle: 4.6mm
  • at the heel: 3.4mm
  • midway: 2.0mm
  • 1cm from the tip: 1.3mm
• Weight: 171g
• Edge/bevel: 50:50
• Handle: octagonal walnut with black pakkawood ferrule
• Hand orientation: ambidextrous
• Saya/ sheath: not included

Notes:

a. For the care and maintenance of Japanese knives, such as this Kisuke Manaka Aogami #2 gyuto, please refer to our care guide below.
b. Slight variations in measurements and surface finish are typical in hand-forged Japanese knives.
c. Minor cosmetic variations—such as light surface marks or fine scuffs—are common in handcrafted blades.