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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

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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 Care Guide

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