Sale

Kisuke Blue 2 Warikomi Nakiri 165mm

From: US$277

We have an overwhelming demand for this item and as such have opened up Pre-orders. We expect to receive stock by April 14, 2021. We will ship within 24 hours of arriving to our warehouse.

Specifications

Style:Nakiri
Blade Length:165mm
Weight:~180grs
Blade Material:Blue 2 Carbon Steel core + Soft Iron Tscuhime Kurouchi Finish
Handle Material:Indian Rosewood & Honduran Rosewood Bolster
HRC:62-63
SKU: KIS-NAK

Knife Care Pack

Includes

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

Available for pre-ordering

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. Outstanding Quality

    Lee Cox

    This is such a beautiful knife, the craftsmanship is second to none, outstanding quality. It’s very sharp and holds a great edge, it’s even very easy to bring back on the stone. We’re so glad we bought it, it’s worth every penny. Looking forward to buying more from the store.

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  2. Most Beautiful Knife Ever

    Archie Ainsworth

    This is hands down the best knife I’ve ever used, razor sharp, cuts paper like butter, and weighted perfectly, you can see the amount of time that went into the making- in the beautiful craftsmanship. Great service From Chefs Edge, thank you KISUKE

    Photo has been removed

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  3. Kane Burnet

    Stunning knife that is fantastic to use. Pleasure to use

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  4. Florian

    Racorsharp and my favourite kitchenknife !

    Thank you ☺️

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