This kiritsuke 210 mm in Aogami #2 (Blue Steel #2) pairs a versatile chef's knife profile with the k-tip geometry that defines this knife type: vegetables, meat, and fish all fall within its range, while the pointed tip enables precise detail work that a standard gyuto profile does not as readily allow. At 210 mm, the format stays manageable without giving up cutting length.
The tsuchime finish covers the blade face with irregular hammer marks. These small indentations reduce the contact surface between the blade and the ingredient, limiting sticking when cutting dense or moist vegetables. The effect is functional as much as it is visual.
Aogami #2 is produced by Hitachi Metals from a Shirogami #2 base, with chromium and tungsten added for stronger edge retention between sharpenings. Hardness typically falls between 62 and 64 HRC. The steel responds well on the whetstone and takes a very fine edge without requiring an excessive number of passes. It develops a progressive patina on contact with acidic ingredients, which is normal and does not affect cutting performance. For those who value patina development, Shirogami remains the more reactive option, which has its own appeal depending on preference.
About Kisuke Manaka
Kisuke Manaka (間中 貴輔) represents the fifth generation of Manaka Hamono Tanrenjo (間中刃物鍛錬所), a workshop founded in 1872 in Kasukabe, Saitama Prefecture. His path is unusual: he was not born into the Manaka lineage, but joined the family through marriage. Because his father-in-law, the fourth generation, focused primarily on retail rather than forging, Manaka learned the craft largely on his own using the tools, books and notes left behind by the third generation. He also benefited from the influence and guidance of master blacksmith Tsukasa Hinoura.
After years of experimentation and refinement, Manaka developed the ability to forge-weld his own steels, including stainless steels that are notoriously difficult to work with. He is particularly associated with the warikomi method, which demands precise control over both forge welding and forging. In 2025, he relocated his work to Sanjo, Niigata Prefecture, placing himself in one of Japan's major knifemaking centers where he could exchange ideas and techniques with other craftsmen. This combination of self-directed learning, technical control and experimentation gives his knives a distinctly personal character.
Care
Wipe the blade dry immediately after use. Do not leave Aogami #2 in prolonged contact with moisture or acidic ingredients. A light coat of camellia oil on the blade protects the steel during storage. Do not wash in a dishwasher.
