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Free shipping in Canada for all purchases of $150 or more (More details)



Kisuke Manaka 間中貴輔 Shirogami #2 Nakiri 180mm Kurouchi Tsuchime Rosewood

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Original price $303.00 - Original price $303.00
Original price
$303.00 - $303.00
Current price $303.00

Manaka Hamono Tanrenjo (間中刃物鍛錬所) was founded in 1872 in the town of Kasukabe, Saitama Prefecture. Kisuke Manaka (Shunsuke Manaka's real name), represents the 5th generation of Manaka blacksmiths even though he is not a direct descendant of the Manaka lineage since it was by uniting with the Manaka family through marriage that he began to be interested in blacksmithing. His father-in-law (4th generation) did not master the art of forging and was a knife dealer relying on the reputation of the Manaka forge to sell blades that were not completely hand forged. Since his father-in-law could not teach him the art of blacksmithing, Kisuke Manaka taught himself by using the tools and blacksmithing books that his grandfather in laws (3rd generation) left behind. He learned to master all aspects of forging and is known for his mastery of the Warikomi method, which he even extended to stainless steels like rts-34 and zdp-189.  His "Enn Damascus" series of knives, with a core of Aogami #1 covered with a mixture of Aogami #2 and soft iron, is his most prestigious and reflects the full extent of his talent.

Nakiri translates to "leaf cutter", the specialty of this type of knife is vegetable cutting. Its straight profile and blade height encourage a "push-cut" motion, lifting the blade between each cutting motion. The Nakiri is perfect for mincing cabbage, julienning vegetables, cutting in larger quantities for soups, etc.

Tips for best results

Make sure your knife will deliver its absolute best by having it professionally sharpened at least once a year. Please note that our meticulously handcrafted Japanese knives are – unless otherwise noted – carbon steel and not stainless steel. To prevent rust, make sure the blades are patted dry – especially when cutting acidic items. Never cut frozen foods, hard products, bone, or twist the blade when using. Never soak in water after use or put in the dishwasher. After use, store in a cool, dry place and avoid high temperature fluctuations. 

Our commitment to you – our customers

Every knife we carry has a lifetime warranty from manufacturing defects and errors. For example, if the handle becomes detached or cracks appear after a few weeks of proper use. Or if there are any blade cracks from the edge to the spine. While such defects are indeed rare, they can occur. In such cases, we will exchange the knife in question or give you a refund. Each warranty case is different depending on the criteria, and we reserve the right in each and every case to evaluate the applicability of our lifetime warranty in the event of any manufacturing defects and errors.

After-Sales service

Do you get the feeling that your knife just can’t “cut it”?

Each knife we carry is supplied with a so-called “factory edge”. Our chef knife range comprises more than 200 different products. While all our handcrafted Japanese knives ship with a “factory edge”, ultimate blade sharpness can vary. If you feel that your knife’s blade edge is not performing to its full potential, feel free to contact us and we will provide you with professional sharpening for free!

Oops! What about the truly Unthinkable?

Was it just through a slight slip of the hand that your knife accidentally fell on the floor and damaged its tip and blade, or it was used to cut a hard, frozen product and chipped? Don’t despair, get in touch with us and we will solve the problem through our in-house, professional sharpening and repair service.

Simply contact us or visit our store to get a free estimate.

Customer Ratings






Total lenght


Handle length at tip


Edge lenght


Blade height


Blade thickness


Handle size




Yasuki #2 (shirogami #2) with soft iron cladding

Steel type

Carbon steel (oxidizable)


Handle material






Vegetable knife

Hand orientation



Production area

Kasukabe (春日部市)/ Saitama


Kisuke Manaka 間中貴輔

What are the different types of Japanese knives?

What are the different types of Japanese knives?

Each Japanese knife is made with a specific purpose in mind. There are types of multi-purpose knives such as the Gyuto which is the equivalent of a chef's knife or the Santoku which translates into: three virtues, a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing while the Nakiri and the Usuba are specialized for cutting vegetables. Without forgetting the Petty for precision tasks. The list goes on and the possibilities are diverse.

Why buy a Japanese knife?

Why buy a Japanese knife?

Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.