{"product_id":"kisuke-manaka-aogami-2-ats-34-120mm-japanese-petty-knife-af9d","title":"Kisuke Manaka Aogami #2 ATS-34 120mm Japanese Petty Knife","description":"\u003cp\u003e\u003cstrong\u003eManaka Hamono 120mm Petty Knife — Hand-Forged by Kisuke Manaka (ATS-34, Tsuchime Finish)\u003c\/strong\u003e \u003cbr\u003eA new-in-box precision Japanese petty knife, hand-forged in Saitama by a fifth-generation blacksmith who taught himself the craft from the tools, notebooks, and quiet wisdom his grand-father-in-law left behind. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eBuilt for the work that matters most\u003c\/strong\u003e \u003cbr\u003eCompact, nimble, and beautifully balanced — at 120mm, this is the petty in its truest form, made for the tasks where finesse counts: trimming, peeling, slicing shallots, sectioning citrus, mincing herbs, and breaking down delicate proteins with quiet confidence. It's the knife that earns its spot on the cutting board every single day. \u003cbr\u003e \u003cbr\u003eHand-forged, hand-ground, and hand-sharpened by Kisuke Manaka in the centuries-old Warikomi style, this blade pairs a hardened ATS-34 core with softer 18Cr stainless cladding for the best of both worlds: a razor's edge backed by everyday resilience. ATS-34 is a high-carbon, high-chromium Japanese stainless famed for its corrosion resistance and incredible edge retention. Heat-treated to a formidable 64 HRC and finished with a beautiful hand-hammered Tsuchime surface, the blade carries just enough heft to feel grounded, yet thanks to its precise grind geometry and distal taper, it glides through ingredients with a clean, effortless cut. \u003cbr\u003e \u003cbr\u003eA warm Rosewood Hachikaku (octagonal) handle, accented with a Brown Pakkawood kuchiwa (collar\/ferrule), feels secure in any grip — Eastern or Western — and balances the blade beautifully in hand. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e \u003cbr\u003e- Origin: Kasukabe, Saitama Prefecture, Japan \u003cbr\u003e- Brand: Manaka Hamono \u003cbr\u003e- Craftsman: Kisuke Manaka \u003cbr\u003e- Knife Type: Petty \u003cbr\u003e- Construction: Warikomi (clad) \u003cbr\u003e- Grind: Double-edged (50\/50) \u003cbr\u003e- Core Steel (Hagane): ATS-34 \u003cbr\u003e- Cladding (Jigane): 18Cr Stainless Steel \u003cbr\u003e- Hardness: 64 HRC \u003cbr\u003e- Finish: Tsuchime (hand-hammered) \u003cbr\u003e- Hand-forged, hand-ground, hand-sharpened \u003cbr\u003e- Blade Length: 120mm (4.7\") \u003cbr\u003e- Blade Height at Heel: 30mm \u003cbr\u003e- Spine Thickness — Above Heel: 2.8mm \u003cbr\u003e- Spine Thickness — Middle: 1.9mm \u003cbr\u003e- Handle Shape: Hachikaku (octagonal) \u003cbr\u003e- Handle Material: Rosewood with Brown Pakkawood Kuchiwa \u003cbr\u003e- Handle Length: 114mm \u003cbr\u003e- Overall Length: 250mm \u003cbr\u003e- Weight: 75g (2.65oz) \u003cbr\u003e- Engraved Mark: \"Kisuke\" (貴輔) in Japanese Kanji \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eAbout the Craftsman — Kisuke 貴輔 \/ Manaka Hamono 間中刃物鍛錬所\u003c\/strong\u003e \u003cbr\u003eManaka Hamono was founded in 1872 in Kasukabe, Saitama Prefecture, and Kisuke Manaka is its fifth-generation blacksmith — though his path to the forge is anything but typical. Kisuke didn't inherit the craft by blood; he married into the Manaka family and chose, over time, to take up the hammer full-time. His father-in-law (the 4th generation) ran the business primarily as a retailer and could not pass along the forging tradition. Instead, Kisuke turned to the workshop left behind by his grand-father-in-law (the 3rd generation) — a treasury of old tools, equipment, and meticulous handwritten notes — and taught himself, page by page, strike by strike. He later trained under master Tsukasa Hinoura, refining a style that is now distinctly, beautifully his own. Each knife that leaves his bench carries that story in its steel. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eCare\u003c\/strong\u003e \u003cbr\u003eHand wash with a soft sponge, dry thoroughly, and store safely after use. Avoid cutting bones, frozen foods, or hard fruit pits — this knife is engineered for precision, not brute force. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eRecommended Cutting Surfaces\u003c\/strong\u003e \u003cbr\u003eEnd-grain wood is ideal. Rubberized boards, high-end composites, and quality plastics like polyethylene are all excellent choices that will help protect and prolong the blade's edge. Avoid glass, stone, metal, countertops, and any rigid surface that won't yield to the blade. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eSharpening\u003c\/strong\u003e \u003cbr\u003eWe recommend sharpening all fine Japanese knives on whetstones. They yield the truest, longest-lasting edge and honor the craftsmanship behind every blade.\u003c\/p\u003e","brand":"Kisuke Manaka","offers":[{"title":"Default Title","offer_id":47087519137931,"sku":"006831","price":230.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_6951.jpg?v=1779930946","url":"https:\/\/donnaskitchenconsignment.com\/products\/kisuke-manaka-aogami-2-ats-34-120mm-japanese-petty-knife-af9d","provider":"Donna's Kitchen Consignment LLC","version":"1.0","type":"link"}