This 240 mm kiritsuke in Aogami #2 (Blue Steel #2) combines a long, versatile profile with a k-tip point suited for precise detail work. The length handles vegetables, meat, and fish in a single knife, while the pointed tip covers cuts where a standard chef's knife falls short. The tsuchime (hammered) finish covers the blade face with irregular hammer marks that reduce food adhesion by creating small air pockets between the blade and the ingredient.
The tsuchime surface is not only a visual choice: on a 240 mm format where dense vegetables stay in contact with the blade face for longer, the dimples limit sticking and help each slice release cleanly. The contrast between the hammered texture and the polished edge gives the blade a distinct, immediately recognizable character.
Aogami #2 (Blue Steel #2) is produced by Hitachi Metals from a Shirogami #2 base, with chromium and tungsten added for stronger edge retention between sharpenings. It takes a very fine edge on water stones and holds it well over time. For those who value active patina development, Shirogami remains the more reactive option; Aogami #2 develops a patina progressively, but more slowly. This is a non-stainless carbon steel: the blade reacts to moisture and acidic ingredients.
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 after each use and dry immediately. A light coat of camellia oil protects the steel during extended storage. Never wash in a dishwasher.
