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alt="Close-up of a Damascus steel knife blade with wavy forged patterns and engraved Japanese kanji characters."
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alt="Close-up of a Damascus steel knife blade showcasing fine wavy forge patterns and subtle, layered texture."
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alt="Damascus steel knife blade with bold forged wave patterns and deeply engraved Japanese kanji characters in center focus."
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alt="Japanese chef’s knife with Damascus steel blade, featuring finely layered forge patterns, dark octagonal handle, and engraved kanji near the base."
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alt="Japanese chef’s knife on a grey textured background, featuring a dark handle and Damascus steel blade with wavy forge patterns and prominent kanji engraving."
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Kisuke Manaka KOKUENN gyuto 210mm
Regular price¥230,000 JPY
Regular priceSale price¥230,000 JPY
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Specifications
The Kisuke Manaka KOKUENN gyuto 210mm is a handcrafted Japanese chef’s knife forged in Sanjo by blacksmith Kisuke Manaka. Features an Aogami #1 carbon steel core clad with layers of Aogami #2 and soft iron.. The blade is etched to accentuate contrast between steel layers, bringing depth to its visual character.
Handforged in Sanjo, Japan by Kisuke Manaka
Part of the ENN series
229mm (9.0") cutting edge length
55mm blade height at heel
Aogami #1 carbon steel core with ~64 HRC
Aogami #2 + soft iron cladding
Octagonal ebony handle
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.
For the care and maintenance of Japanese kitchen knives, such as this carbon steel 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
