Kisuke Blue 2 Warikomi Gyuto 210mm

US$351

We have an overwhelming demand for this item and as such have opened up Pre-orders. We expect to receive stock by May 15, 2021. We will ship within 24 hours of arriving to our warehouse.

Specifications

Style:Gyuto
Blade Length:210mm
Weight:~185grs
Blade Material:Blue 2 Carbon Steel core + Soft Iron Tscuhime Kurouchi Finish
Handle Material:Indian Rosewood & Honduran Rosewood Bolster
HRC:62-63
Availability: Only 1 left available for pre-ordering SKU: KIS-GYU

Description

From the sketchbook
to the kitchen

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 Information
    Washing – 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!.
    Cutting – 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.
    Sharpening – We recommend you use a whetstone to sharpen this blade. We have a full range of sharpening tools here.

Share your thoughts!

5 out of 5 stars

4 reviews

Let us know what you think...

What others are saying

  1. My End-Game

    Justin Tabula

    This is it. The last piece of the puzzle of your culinary needs. Everything about this knife from the finish, the grind, the F&F, the taper, and the feel on the hand just left me in shock. I was cutting some onions and I almost cried, not from the onion itself, but how natural it felt, how easy it was to slice through them, transitioning from my cheap knives has increased that level of satisfaction even further. If you are not sure on what to get, and just want the best of the best. This is the knife for you. Maybe you’ll get to experience what it is like to own a Yoshikane.

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  2. Amazing gyuto

    Kane Burnet

    An amazing piece with a wicked edge. Fantastic addition to the Kisuke set

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  3. Stunning!

    Nathan Cooper

    Fantastic craftsmanship and such a beautiful knife to use. Great service and support from the team at Chefs Edge after a slight delay, couldn’t be happier with the knife!
    Thanks again!

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  4. Aaron

    I can’t stop looking at it. Gave it a test run and it is unbelievably sharp! Great service and product!

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