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Kisuke x Zahocho tsuchime aogami #2 190mm bunka (stainless clad)

Kisuke x Zahocho tsuchime aogami #2 190mm bunka (stainless clad)

Regular price ¥38,400
Regular price Sale price ¥38,400
Sale Sold out

It's finally here! Kisuke x Zahocho. This is the second version of our collaboration with Kisuke Manaka hamono.

There are some minor changes on this bunka. Compared to the first one we released in 2020, this one is slightly taller (54mm) and longer (190mm), it has more curve towards the tip, and has a different finish---polished tsuchime.

Another great feature on this batch (bunka and gyuto) is the asymmetric grind. The edge geometry is also excellent; it's thin behind the edge yet it doesn't feel delicate.

※ Quick look video:

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Blacksmith: Kisuke Manaka
Location: Saitama, Japan
Knife type: bunka
Finish: polished tsuchime

Construction type: honwarikomi | stainless clad
Steel type: Hitachi aogami#2
Rockwell hardness: 63HRC

Total length: 334m
Blade length (heel to tip): 192mm
Blade height at heel: 54.3mm
Spine thickness at handle: 3.6mm
Spine thickness at heel: 3.2mm
Spine thickness at middle: 2.1mm
Spine thickness 1cm from the tip: 1.1mm
Weight: 188g

Edge/bevel: 50:50
Handle: octagonal rosewood

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Exclusive of shipping fee.
We ship worldwide via EMS or DHL.

NOTE:
These knives are handmade so there will be slight variances.

Shipping & Returns

SHIPPING

We ship internationally via EMS Japan Post. For EMS-suspended countries like the US, Canada, or Australia we can ship via DHL. Please contact us to get a quotation (starts from 25USD). Zahocho Knives Tokyo does not assume any responsibility for the delays during international delivery.

CUSTOMS

Import duties and other charges are the buyer's responsibility. Please note that some countries may require parcels to be opened for customs inspection. We cannot be held responsible for any actions taken by customs officials.

RETURNS

Returns can only be made within 14 days upon receiving the product. Buyer shoulders the return of products. Product must be unused and in the same condition when you received it and it must also be in the original packaging. To complete your return, we require a receipt or proof of purchase.

Please email us at info@zahocho.com to arrange a return.

Please note that knives damaged by misuse, improper care, poor technique, mistakes in use or sharpening, or any other type of damage resulting from user error are not eligible for return, exchange, or refund.

REFUND

Once your return is received and inspected, we will send you an email to notify you that we have received your returned item. We will also notify you of the approval or rejection of your refund.
If you are approved, then your refund will be processed, and a credit will automatically be applied to your credit card or original method of payment, within a certain amount of days

LATE OR MISSING REFUNDS

If you haven’t received a refund yet, first check your bank account again. Then contact your credit card company, it may take some time before your refund is officially posted. Next contact your bank. There is often some processing time before a refund is posted. If you’ve done all of this and you still have not received your refund yet, please contact us at info@zahocho.com.

EXCHANGES (if applicable)

We only replace items if they are defective or damaged upon arrival (not due to misuse). If you need to exchange it for the same item, send us an email at info@zahocho.com.

DISCLAIMER OF WARRANTY

Zahocho Knives Tokyo makes no representations or warranties of any kind, either expressed or implied, including, without limitation, warranties or conditions of title, or implied warranties of merchantability or fitness for a particular purpose, or non-infringement. Zahocho Knives Tokyo is not responsible for printing or typographical errors. Pricing and availability are subject to change without notice.

Care Instructions

Japanese kitchen knives requires some attention. It's crucial to pay attention to the following points.

Correct use
• Always use the appropriate knife for the task.
• Refrain from moving the knife in a lateral direction.
• Avoid bones, frozen food, and ingredients with hard seeds.
• Always use a wooden or rubbing cutting board. Avoid hard plastic, glass, or marble. 

Washing-up
• Wash and dry the blade as soon as you're done with it especially carbon steel knives.
• Always wash your Japanese kitchen knife by hand. Never use a dishwasher.

Knife maintenance
 Use sharpening whetstones to sharpen or touch up your Japanese knife. Honing rods are not recommended as using these will cause damage to the edge. Only use a honing rod on western knives; never use them on Japanese knives.

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