The Kisuke tsuchime kurouchi Shirogami #2 220mm gyuto is a versatile all-purpose kitchen knife designed for slicing, chopping, and general prep work. With a Shirogami #2 core in a honwarikomi construction and stainless cladding, it offers a responsive, balanced feel—neither overly light nor heavy for its size. The tsuchime kurouchi finish adds rustic character while helping with food release, making this gyuto a practical and refined choice for cooks who appreciate traditional Japanese craftsmanship.
Manaka Hamono, founded in 1872 in Saitama, Japan, carries a rich legacy of five generations of blacksmithing tradition. Kisuke Manaka, the fifth-generation craftsman, honed 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 using pre-laminated materials—a demanding technique that allows full control over quality. His workshop handles every stage of production 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 (stainless clad)
Steel type: carbon steel
Core steel: Shirogami #2 (White #2)
HRC: 63
Blade and Handle Specs
Total length: 378mm
Blade length - heel to tip: 218mm
Blade height at heel: 47.2mm
Spine thickness:
at the handle: 4.6mm
at the heel: 3.2mm
midway: 2.0mm
1cm from the tip: 1.9mm
Weight: 196g
Edge/bevel: 50:50
Handle: octagonal rosewood 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 Shirogami #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.
