Kisuke Blue 2 Warikomi Nakiri 165mm
Kisuke Blue 2 Warikomi Nakiri 165mm
Kisuke Blue 2 Warikomi Nakiri 165mm
Kisuke Blue 2 Warikomi Nakiri 165mm
Kisuke Blue 2 Warikomi Nakiri 165mm
Kisuke Blue 2 Warikomi Nakiri 165mm
Kisuke Blue 2 Warikomi Nakiri 165mm
Kisuke Blue 2 Warikomi Nakiri 165mm
Kisuke Blue 2 Warikomi Nakiri 165mm
Kisuke Blue 2 Warikomi Nakiri 165mm

Kisuke Blue 2 Warikomi Nakiri 165mm

$234.00 Sale Save

Item is in stock Only 0 left in stock Item is out of stock Item is unavailable

Buy it with

Camellia Oil

$13.00

 

Ceramic Honing Rod Black 10"

$47.00

 

Specifications

Style: Nakiri
Blade Length: 165mm
Weight: ~180grs
Blade Material: Blue 2 Carbon Steel core + Soft Iron Tscuhime Kurouchi Finish
Handle Material: Indian Rosewood & Honduran Rosewood Bolster
HRC: 62-63

Introducing

Kisuke

Embracing a rapid rise in popularity for his unique designs and committment to striving for perfection, Shunsuke Manaka is the man behind Kisuke knives. From the sketchbook to the kitchen, he is the sole craftsman behind the entire knifemaking process. Shunsuke engineers these knives using a process known as Warikomi, whereby a glowing hot piece of steel is split, and the core steel is wedged in and forged together. The split steel becomes the outer layers, and the core steel is exposed at the edge. This process produces a stronger, tougher more durable blade.

Blade Type

The Nakiri knife, revered in Japanese culinary traditions, is engineered for exceptional vegetable cutting. Featuring a distinct, straight-edged, and rectangular blade, it excels in creating uniform, precise cuts and aesthetic presentation. Its technical design ensures efficiency and precision, making it a valuable tool for both professional chefs and home cooks.

Steel Type

Blue Steel is a traditional, high-carbon steel made by Hitachi Metals in Japan. It is the favourite steel of many knife makers and chefs across the world for it’s fantastic edge holding ability, toughness, and ease of sharpening. It contains few stainless elements, and as such will develop a patina, and may develop rust spots if left wet after use.

For more information check the definitive guide to Japanese steel

Recommended Maintenance

· Store your knife in a dry environment away from leather pouches or any sources of moisture.

· To maintain your Japanese knives’ sharp edge use a
whetstone. Stones are available on our website.

For more indepth information read our blog Caring For Your Japanese Knife

Shop with confidence knowing that Chefs Edge has shipped over 15,000 orders around Australia and internationally since we began business in 2018. We use StarTrack Express for all Australian deliveries, which gives you speedy 1-2 business day shipping. We use DHL Express for all international parcels, averaging a 4-7 business day delivery timeframe around the world. We also have a local, Perth based team ready to help you with any questions or queries you may have.

Customer Reviews

Based on 10 reviews
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R
Ryan Fletcher
Ummmm, lost for words

Beautiful, razor sharp and did I mention beautiful? Chefs edge obviously only source out the best.

R
Ryan Fletcher
Ummmm, lost for words

Beautiful, razor sharp and did I mention beautiful? Chefs edge obviously only source out the best.

K
Kane Burnet
Pleasure to use

Stunning knife that is fantastic to use. Pleasure to use

L
Lee Cox
Outstanding Quality

This is such a beautiful knife, the craftsmanship is second to none, outstanding quality. It’s very sharp and holds a great edge, it’s even very easy to bring back on the stone. We’re so glad we bought it, it’s worth every penny. Looking forward to buying more from the store.

F
Florian Spießl
my favourite kitchenknife

Racorsharp and my favourite kitchenknife !

Thank you ☺️