Kisuke Blue 2 Bunka Spalted Tamarind w/Saya 165mm

Hot
Sale
Kisuke Bunka Spalted Tamarind
Kisuke Bunka Spalted Tamarind
Kisuke Bunka Spalted Tamarind
Kisuke Bunka Spalted Tamarind
Kisuke Bunka Spalted Tamarind

Kisuke Blue 2 Bunka Spalted Tamarind w/Saya 165mm

From: US$456

Specifications

Style:Bunka
Blade Length:165mm
Weight:~170grs
Blade Material:Blue 2 Carbon Steel core + Soft Iron Tscuhime Kurouchi Finish
Handle Material:Spalted Tamarind & Saya, Webbed Gemstone Spacer & Saya Pin
HRC:62-63
SKU: KIS-BUN-S

Knife Care Pack

Includes

  • Yoshoku 1000/6000 Grit Deluxe Combination Stone
  • Guide Clip

Out of stock

Description

Kisuke

Embracing a rapid rise in popularity for his unique designs and committment to striving for perfection, Shunsuke Manaka is the man behind Kisuke knives. From the sketchbook to the kitchen, he is the sole craftsman behind the entire knifemaking process. Shunsuke engineers these knives using a process known as Warikomi, whereby a glowing hot piece of steel is split, and the core steel is wedged in and forged together. The split steel becomes the outer layers, and the core steel is exposed at the edge. This process produces a stronger, tougher more durable blade.

Here’s a few words from Kisuke on his work:

“I respect the manufacturing method that has been around since ancient times in Japan. I’m proud to build knives from scratch. I think it is important to bring the molecular structure of the blade to the best state as a blacksmith.

In the past, I think everyone was great with building the knives from the ground up, with technology. However, I believe that today Japans reliance on innovation is declining. The process seems to be to simplify and mass-produce to reduce costs. Building from scratch is costly, and it takes 10 years to train craftsmen. So more than 80% of the blacksmiths in Japan today do not build from scratch. I want to change the way Japanese knives are made, I will always be perfecting the craft.”

Care Instructions

prepare

Cutting
These knives are incredibly sharp, and as such have a very thin edge. Cut on wood chopping boards only, and do not hit/cut/chop frozen vegetables, bones, or hard objects, as the blade can chip or break. Do not twist or torque the blade whilst cutting, as this may also chip the cutting edge.

dishes

Washing
Use a cloth with hot water to wipe the blade, no scourers or abrasives as this may ruin the finish. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Store in a cool, dry place.

No dishwasher use!

sharpen

Sharpening
We recommend you use a whetstone to sharpen this blade. Sharpening stones are available on our website, and with a small amount of practice you’ll be sharpening your own knives in no time.

Useful Additions

Share your thoughts!

Let us know what you think...

What others are saying

There are no contributions yet.

×

Continue as a Guest

Don't have an account? Sign Up