Kisuke Manaka tsuchime white#2 sabaki 150mm
Kisuke Manaka tsuchime white#2 sabaki 150mm
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A 150mm sabaki, also known as a honesuki, crafted by Kisuke Manaka, features white#2 core steel with iron cladding and Manaka-san's distinctive hammered finish. The blade is coupled with an octagonal rosewood handle.
A honesuki serves as a Japanese poultry boning knife, optimized for precise and efficient separation of meat from bones. This can also be used to fillet small fish.
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Blacksmith: Kisuke Manaka
Location: Saitama, Japan
Knife type: sabaki/ honesuki
Finish: tsuchime
Construction type: honwarikomi
Cladding: iron
Core steel: Shirogami#2/ white#2
Steel type: carbon steel
Overall length: 298mm
Blade length (heel to tip): 154mm
Blade height at heel: 45.1mm
Spine thickness at handle: 5.4mm
Spine thickness at heel: 4.2mm
Spine thickness at middle: 2.9mm
Spine thickness 1cm from the tip: 1.7
Weight: 141g
Edge/bevel: 50:50
Handle: octagonal rosewood
Hand orientation: ambidextrous
Saya/ sheath: Not included
Note:
a. For the care and maintenance of Japanese knives, such as the Kisuke Manaka tsuchime white#2 sabaki, please refer to our care guide below.
b. Please note that there may be slight variations in the measurements of handcrafted Japanese kitchen knives
··•··
Exclusive of shipping fee.
We ship worldwide via EMS or DHL.
A honesuki serves as a Japanese poultry boning knife, optimized for precise and efficient separation of meat from bones. This can also be used to fillet small fish.
··•··
Blacksmith: Kisuke Manaka
Location: Saitama, Japan
Knife type: sabaki/ honesuki
Finish: tsuchime
Construction type: honwarikomi
Cladding: iron
Core steel: Shirogami#2/ white#2
Steel type: carbon steel
Overall length: 298mm
Blade length (heel to tip): 154mm
Blade height at heel: 45.1mm
Spine thickness at handle: 5.4mm
Spine thickness at heel: 4.2mm
Spine thickness at middle: 2.9mm
Spine thickness 1cm from the tip: 1.7
Weight: 141g
Edge/bevel: 50:50
Handle: octagonal rosewood
Hand orientation: ambidextrous
Saya/ sheath: Not included
Note:
a. For the care and maintenance of Japanese knives, such as the Kisuke Manaka tsuchime white#2 sabaki, please refer to our care guide below.
b. Please note that there may be slight variations in the measurements of handcrafted Japanese kitchen knives
··•··
Exclusive of shipping fee.
We ship worldwide via EMS or DHL.
Shipping information
Shipping information
We ship worldwide from Tokyo, Japan using EMS or DHL. Ships within 24-48 hours. Online tracking included.
View full Shipping Policy
Care Guide
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 full Care Guide
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