Kisuke Blue #2 Kiritsuke Gyuto 210mm with Kaishin Custom Ebony Handle & Saya

A special Kisuke Blue #2 Kiritsuke Gyuto featuring a custom ebony handle and handcrafted magnolia saya by Kaishin (Nakamura Knives).

Forged by fifth-generation knife maker Kisuke Manaka in Sanjo, Niigata, this one-of-a-kind piece brings together the craftsmanship of two Japanese makers — Kisuke Manaka and Kaishin — in one exceptional knife.

Selected by Mikazuki Knives for its combination of traditional Japanese craftsmanship, Blue #2 carbon steel, and refined custom finishing.

Brand: Kisuke (Manaka Hamono)
Origin: Sanjo, Niigata, Japan
Steel: Blue Paper Steel No.2 (Aogami #2) with soft iron cladding (Warikomi)
Finish: Tsuchime
Blade Type: Kiritsuke Gyuto
Bevel: Double
Blade Length: 210mm
Blade Height (Heel): 55mm

HRC: Approx. 63
Handle: Custom ebony wood handle with white buffalo horn by Kaishin (Nakamura Knives)
Saya: Matching handcrafted magnolia wood saya by Kaishin (Nakamura Knives)

About the Knife

Kisuke Manaka is a fifth-generation Japanese knife maker based in Sanjo, Niigata, a region with a long history of metalworking and craftsmanship.

This Blue #2 Gyuto is forged, sharpened, and finished by Kisuke Manaka using traditional techniques, reflecting his experience and dedication to Japanese knife making.

The knife features a custom ebony handle and handcrafted magnolia saya by Kaishin (Nakamura Knives), adding balance, refinement, and a unique finishing touch to the blade.

Each handmade knife has its own character, with natural variations in finish, hammer marks, and wood grain. These details are part of the beauty of handcrafted Japanese knives and are not considered defects.

Selected by Mikazuki Knives, this piece represents our commitment to connecting Australian cooks with Japanese craftsmanship.

About Steel Type:

Aogami No.2 (Blue Steel #2) is a high-carbon steel known for its excellent balance of hardness, toughness, and edge retention.

This knife features a Blue Paper Steel No.2 core with a softer iron cladding, a traditional Japanese construction known as Warikomi. The hard steel core provides long-lasting sharpness, while the softer outer layer creates the unique character and appearance of the blade.

As a high-carbon steel, it is not stainless and will rust if left wet or exposed to moisture. Always wipe and dry the blade thoroughly after use. For long-term storage, applying a thin layer of oil is recommended.

Use & Care

• Do not cut, hit, or chop frozen foods or bones, as the blade may chip or break.
• Hand wash with warm water and dry immediately with a towel.
• Regular sharpening with whetstones is recommended to maintain performance.
• Do not use a dishwasher.

Note

If you are under the age of 18 years, you cannot place orders with Mikazuki Knives.