Kisuke Blue 2 Warikomi Honesuki 150mm

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Kisuke Blue 2
Kisuke Honesuki
Kisuke Honesuki

Kisuke Blue 2 Warikomi Honesuki 150mm

From: US$282 US$259

Kisuke Blue 2 Specifications 

Style:Honesuki
Blade Length:150mm
Weight:142g
Spine Thickness at Heel:4.5mm
Blade Material:Blue 2 Carbon Steel core + Soft Iron Tscuhime Kurouchi Finish
Handle Material:Indian Rosewood & Honduran Rosewood Bolster
HRC:62-63

Kisuke Blue 2

Kisuke Blue 2

SKU: KIS-HON

Knife Care Pack

Includes

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

In 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.

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