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.
Hangle - Dyed and stabilized spalted curly maple
- Core Steel: Aogami 2
- Cladding: Stainless
- Blade Type: Double edged blade 50/50 grind
- Blade Height: 51.2mm
- Blade Length: 170mm
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.
Hangle - Dyed and stabilized spalted curly maple
- Core Steel: Aogami 2
- Cladding: Stainless
- Blade Type: Double edged blade 50/50 grind
- Blade Height: 51.2mm
- Blade Length: 170mm
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.