The Kisuke tsuchime ATS34 210mm gyuto is a versatile all-purpose kitchen knife designed for slicing, chopping, and everyday prep work. With an ATS-34 stainless steel core in a honwarikomi construction and stainless cladding, it offers a balanced, confident feel at 202g—substantial enough for stability yet still agile for detailed work. The tsuchime finish adds texture and food-release benefits, making this gyuto a practical choice for cooks who appreciate a blend of modern stainless performance and traditional Japanese craftsmanship.
Manaka Hamono, founded in 1872 in Saitama, Japan, represents five generations of blacksmithing tradition. Kisuke Manaka, the fifth-generation craftsman, developed his skills through self-directed study, relying on traditional tools, a small forge, and knife-making literature. Unlike many makers, he forge-welds his own steel rather than sourcing pre-laminated materials—a demanding technique that ensures consistent, high-quality results. His workshop operates entirely in-house, overseeing every step of the knife-making process from initial forging through final finishing. Manaka-san acknowledges Tsukasa Hinoura as his mentor and draws inspiration from Hinoura’s refined approach to knife-making, combining traditional methods with meticulous craftsmanship.
Details
Brand / Maker: Kisuke Manaka
Location: Saitama, Japan
Knife type: gyuto
Finish: tsuchime
Construction: honwarikomi (stainless clad)
Steel type: stainless steel
Core steel: ATS-34
HRC: 64
Blade and Handle Specs
Total length: 363mm
Blade length - heel to tip: 210mm
Blade height at heel: 47.6mm
Spine thickness:
at the handle: 4.1mm
at the heel: 3.2mm
midway: 2.2mm
1cm from the tip: 1.5mm
Weight: 202g
Edge/bevel: 50:50
Handle: octagonal rosewood
Ferrule: red pakkawood
Hand orientation: ambidextrous
Saya/ sheath: not included
Notes:
a. For the care and maintenance of Japanese knives, such as this Kisuke Manaka ATS-34 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.
