I've been eyeballing them at Carbon and mesmerized by the cool wavy KU edge. Lightly used or better. Thought i'd see if anyone was thinking about getting rid one.
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Bought Kosuke Manaka 240
- Thread starter madmotts
- Start date
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tostadas
Hobbyist / Craftsman
Bernal had a used one put up for sale yesterday.
https://bernalcutlery.com/collectio...to-ku-clad-shirogami-2?variant=41250590687384
https://bernalcutlery.com/collectio...to-ku-clad-shirogami-2?variant=41250590687384
silylanjie
Well-Known Member
good price too but I looking for that cool almost chippy irregular KU edge. The previous owner did some work to calm all that fun stuff down.
silylanjie
Well-Known Member
I know what you mean, I was eyeing that one too yesterday but wish it wasn't already been thinned. I'm on the same boat, looking at the Blue #2 one on Carbon for awhile but couldn't get myself to pull the trigger.
Bump
I've been noodling about posting my 170mm Aogami 2 nakiri WTS. It's basically new (not yet sharpened by me - it holds a wicked edge) and I have an Edro caramel saya for it. Such a nice knife - hand finished and kasumi polished on JNats by Manaka and good rosewood handle from Chef's Edge. I'm moving through my "trying as much as I can" stage of my Japanese kitchen knife journey and have other knives (currently a Kyohei Shindo bunka) that can do the same. I've been wondering if it is too nice to sit in the drawer as much as it does (when I could be mobilizing that value towards a new adventure).
I know that this is a post about a 240 gyuto, so maybe just take this as encouragement that it is indeed a very nice knife for the price and his treatment of the Blue 2 core is just swell. There are only so many words, so it's a Tsuchime finish, but it's quite a bit different than the hammer-deformed dimpled finish (thinking Yoshikane kurouchi) that some makers apply the term just as well to. The irregular KU is a very interesting feature aesthetically and it apparently (to me) promotes decent release for such a tall knife. I have more convex polished monosteel knives that release food more poorly. There's a fair amount of hype for Kisuke Manaka, but maybe still a bit undersold as a craftsman.
I know that this is a post about a 240 gyuto, so maybe just take this as encouragement that it is indeed a very nice knife for the price and his treatment of the Blue 2 core is just swell. There are only so many words, so it's a Tsuchime finish, but it's quite a bit different than the hammer-deformed dimpled finish (thinking Yoshikane kurouchi) that some makers apply the term just as well to. The irregular KU is a very interesting feature aesthetically and it apparently (to me) promotes decent release for such a tall knife. I have more convex polished monosteel knives that release food more poorly. There's a fair amount of hype for Kisuke Manaka, but maybe still a bit undersold as a craftsman.
