Kisuke Manaka Enn 21cm handmade japanese chef's knife in quince wood with 2 rings

Japanese blacksmith Kisuke Manaka represents the fifth generation of the Manaka Hamono cutlery business, founded in the 1870s in Kasukabe, a town in Saitama prefecture. It was in this environment that Kisuke acquired an in-depth knowledge of the various forging techniques!

It was after marrying into the Manaka family that Kisuke discovered his passion for forging. His fourth-generation father-in-law was not a blacksmith himself, but a dealer in knives which, although renowned, were not entirely handmade. Kisuke therefore taught himself the art of blacksmithing, relying on books and tools inherited from his third-generation step-grandfather.

To perfect his skills, Kisuke Manaka has surrounded himself with renowned masters of Japanese cutlery, such as Hinoura Tsukasa, a craftsman who has won several awards, including the title of Master Traditional Craftsman.

Today, Kisuke Manaka masters all stages of the forging process, as well as advanced techniques such as warikomi on stainless steel. His most prestigious series, Enn, is particularly renowned for its excellence, although it is no longer produced, making this Japanese chef's knife even more exceptional and unique!

A Damascus knife with a remarkable blade

This handcrafted Japanese knife features a damascus blade, a technique that involves forging a core of hard steel, then covering it with several layers of softer steel. This method achieves an ideal balance between the blade's hardness and suppleness, while protecting its core.

The damascus on this blade is entirely handcrafted by artisan Kisuke Manaka, who excels in the art of damascus lamination. To create this unique damascus, he uses the Warikomi technique, a process requiring great precision. Soft steel is heated to a high temperature, split to insert a rigid steel bar, and welded with a special powder. This traditional method, which Manaka san has mastered perfectly, requires a great deal of time!

The heart of this blade is made of Japanese Aogami #1 steel, also known as Blue Paper Steel #1, a high-quality alloy produced by the world-renowned steelmaker Hitachi. The name of this steel, "blue paper", refers to the packaging used in its manufacture.

Aogami #1 steel contains a high carbon content, reaching around 1.3%, which is essential for increasing the steel's hardness. The harder a steel is, the more efficient it is in terms of cutting. With a hardness of 63HRC on the Rockwell scale, your chef's knife guarantees a high-performance cutting edge and excellent edge retention!

The edge of this blade has also been hand-sharpened by the blacksmith, using whetstones of different grits for optimum precision. The blade has a flat cutting edge, giving it a razor-sharp cutting edge and facilitating food penetration. The flat grind is renowned for its clean appearance, sturdiness and relative ease of reproduction.

To finalize the damascus finish, the core is enveloped in several layers of softer iron and Aogami #2 steel, which balance hardness while offering additional protection against micro-shocks. As these materials are oxidizable, it is important to maintain your handcrafted Japanese knife with care to avoid any risk of corrosion.

Damascus is not only functional, it also has a real aesthetic appeal! The superimposition of different layers of steel is visible all over the lower part of the blade, creating delicate waves with random patterns. Every Kisuke Manaka knife has its own unique pattern!

The blade of this knife has a rough forged finish, giving your Japanese kitchen knife a dark, authentic look. This traditional, unpolished finish lends a distinct character to the blade. What's more, the blade has been hammered with a variety of patterns to reinforce its authenticity, and hand-engraved kanji by the Manaka craftsman add a personal touch.

A sturdy, elegant handle in quince

The handle of your damascus knife is made from quince wood, a robust species resistant to temperature variations. Appreciated for its warm hues and elegant grain, this wood adds a touch of visual warmth. As a natural material, each handle is unique, making your knife even more special!

To ensure the transition between blade and handle, a black buffalo horn bolster has been integrated. This robust material gives your damascus knife an extra touch of character. The base is also in buffalo horn, while two silver rings adorn the handle, adding a touch of elegance.

The octagonal handle is designed to suit both right- and left-handed users, offering an ergonomic grip. This guarantees excellent maneuverability, even during prolonged use in the kitchen!

Finally, wood putty is applied where the blade meets the handle, filling any small gaps. This detail ensures a perfect seal, preventing the infiltration of water or food residues.

How to care for your Kisuke Manaka knife?

To care for your carbon steel knife, it should be washed exclusively by hand, using a sponge and mild detergent, and avoiding wetting the handle. After washing, dry immediately with a clean cloth to remove all traces of moisture, then store in a dry place. Do not put in the dishwasher or soak in the sink.

Over time, the blade may change color slightly, which is perfectly normal. This natural patina results from the reaction of carbon to the acidity of food and humidity. This in no way alters the cutting performance of your damascus steel knife!

Between uses, we recommend wiping the blade with a paper towel. For optimum protection, you can also coat it occasionally with a thin layer of mineral oil.

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