Kisuke Manaka ATS-34 Tsuchime Petty 120mm
About Manaka Hamono - Kisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. He began making knives from scratch about 10 years ago, with nothing but a workshop full of equipment and no mentor. He is completely self-taught, yet he mastered techniques to forge-weld steels in house, even forge welding stainless steel which is no easy task.
Now he forge-welds everything in house, from hard carbon steel clad with soft steel, stainless steel clad with stainless, and carbon steel clad with stainless steel. The ATS-34 steel used in these knives is forge-welded in house by Manaka-san. While mostly stainless, it is more durable and keeps an edge better than many comparable steels. It will patina very slowly, so don't leave it dirty overnight!
About the Shape - This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
Original: $328.87
-65%$328.87
$115.10Product Information
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Description
About Manaka Hamono - Kisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. He began making knives from scratch about 10 years ago, with nothing but a workshop full of equipment and no mentor. He is completely self-taught, yet he mastered techniques to forge-weld steels in house, even forge welding stainless steel which is no easy task.
Now he forge-welds everything in house, from hard carbon steel clad with soft steel, stainless steel clad with stainless, and carbon steel clad with stainless steel. The ATS-34 steel used in these knives is forge-welded in house by Manaka-san. While mostly stainless, it is more durable and keeps an edge better than many comparable steels. It will patina very slowly, so don't leave it dirty overnight!
About the Shape - This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
