Manaka

Custom Manaka Kisuke Aogami 2 Gyuto 210mm - Burnt Osage

Sold out

Manaka

Custom Manaka Kisuke Aogami 2 Gyuto 210mm - Burnt Osage

Sold out

Manaka Hamono, located in Saitama, Japan, has been in the knife-making business since 1872. 

Kisuke Manaka is the 5th generation. He is completely self-taught. With nothing but a small forge full of blacksmithing equipments and books on knife-making, Manaka-san started to teach himself how to make knives from scratch: from forge-welding to heat treatment to finishing.

Custom Handle - Ancient Bog Oak and Tasmanian Blackwood

Bog Oak are trees that have been submerged in rivers for thousands of years. This bog oak is estimated to be between 2500-6000 years old. 

  • Core Steel: Aogami 2
  • Cladding: Stainless
  • Blade Type: Double edged blade 50/50 grind
  • Blade Height: 49.8 mm
  • Blade Length: 214 mm 

Use & Care

  • Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
  • Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak in water. Ever!
  • Use a sharpening stone to maintain the sharpness of the blade.
  • Do not use on hard melons or items that may torque the blade.
  • Description

Manaka Hamono, located in Saitama, Japan, has been in the knife-making business since 1872. 

Kisuke Manaka is the 5th generation. He is completely self-taught. With nothing but a small forge full of blacksmithing equipments and books on knife-making, Manaka-san started to teach himself how to make knives from scratch: from forge-welding to heat treatment to finishing.

Custom Handle - Ancient Bog Oak and Tasmanian Blackwood

Bog Oak are trees that have been submerged in rivers for thousands of years. This bog oak is estimated to be between 2500-6000 years old. 

  • Core Steel: Aogami 2
  • Cladding: Stainless
  • Blade Type: Double edged blade 50/50 grind
  • Blade Height: 49.8 mm
  • Blade Length: 214 mm 

Use & Care

  • Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
  • Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak in water. Ever!
  • Use a sharpening stone to maintain the sharpness of the blade.
  • Do not use on hard melons or items that may torque the blade.