Manaka Aogami #1 KokuENN Sakimaru Sujihiki 300mm with Prisma Knife Handle

Overview

The Manaka Aogami #1 KokuEnn Sakimaru Sujihiki 300mm with Prisma Knife Handle is a true collector’s piece—both as a cutting tool and as functional art. Forged by fifth-generation blacksmith Kisuke Manaka in Kasukabe, Saitama, the KokuEnn series uses an Aogami #1 (Blue Paper #1) carbon steel core, clad in multi-layered carbon-steel Suminagashi Damascus and finished in a deep black kurouchi that’s fully reactive and meant to patina with use over time.

The name “KokuEnn” evokes dark flame and smoke, and this blade is built around that aesthetic. The Suminagashi layers and black finish create shifting bands of charcoal, graphite, and soft grey—like grey smoke curling from binchotan charcoal. Along the long Sakimaru-style tip, the pattern seems to drift and fade, almost like smoke thinning into the air. Tokushu Knife pushed that inspiration even further with a one-of-a-kind Prisma Knife handle: carbon fiber and gold fleck suspended in clear epoxy, capped with a luminous pearl ferrule. Under light, the handle looks like golden embers floating in swirling grey smoke, tying the entire knife together as a cohesive “smoke and ember” concept piece.

Functionally, this is a serious 300mm sujihiki: a long, narrow double-bevel slicer designed for clean, single-stroke cuts on roasts, fish, and large format proteins. The Aogami #1 core is hardened to a high HRC for extreme edge retention, while the substantial spine and ~300g+ weight give the blade a confident, stable feel. You get the drama of a Sakimaru profile with the precision and control of a finely tuned Japanese slicer—finished with a custom Prisma handle that is truly one of one from Tokushu Knife.

Common Questions

Q: Is this Manaka KokuEnn Sakimaru Sujihiki 300mm suitable for home cooks, or is it only for professionals and collectors?

A: Passionate home cooks can absolutely use this knife, but it definitely lives in the “enthusiast / collector” space. The 300mm length and Sakimaru profile shine when you have room for full slicing strokes—brisket, prime rib, tomahawk steaks, sushi-grade loins, and cured fish. If you’re comfortable caring for carbon steel and you want a centerpiece knife that feels like a once-in-a-lifetime acquisition, this piece delivers both performance and pride of ownership.

Q: What tasks is a Sakimaru Sujihiki 300mm best for?

A: A Sakimaru Sujihiki is essentially a long, double-bevel slicing sword with a K-tip. It’s ideal for:

• Clean, single-stroke slices through roasts, brisket, and prime rib without sawing.
• Portioning raw or lightly cured fish for sashimi, sushi, or crudo.
• Carving poultry and large format proteins tableside with maximum visual impact.
• Ultra-clean slicing of terrines, roulades, and other delicate preparations.

The Sakimaru tip adds precision for trimming silver skin, squaring edges, or making small detail cuts that a traditional rounded yanagiba tip can’t handle as easily.

Q: How do I care for Aogami #1 carbon steel and this custom Prisma handle?

A: Aogami #1 is fully reactive, so carbon-steel care is key:

• Rinse and wipe the blade frequently during prep, especially with acidic foods.
• Hand-wash only with mild soap, rinse, and dry immediately—never soak, and never use a dishwasher.
• Before storage (especially long-term), apply a light coat of blade oil. We recommend 100% pure Tsubaki (camellia) oil from Tokushu Knife to help prevent rust.
• Avoid frozen foods, bones, or twisting moves in hard cuts to protect the fine edge.

The Prisma Knife handle is durable but still a custom piece. Avoid harsh chemicals and high heat, and simply wipe it with a soft cloth. Think of it like the finish on a high-end custom guitar or watch—made to be used, but deserving of respect.

Q: How should I maintain sharpness on such a high-end sujihiki?

A: Aogami #1 takes a frighteningly sharp edge on waterstones and rewards gentle maintenance:

• Use a quality leather strop for regular touch-ups. Tokushu’s own Premium XL Buffalo Leather Strop is perfect for refreshing bite and polish.
• When a full sharpening is needed, a good progression around 1k–3k–6k grit will bring it back to a screaming edge.
• If you’d rather leave it to specialists, Tokushu Knife offers a dedicated professional sharpening service to maintain the original geometry and finish.

Q: What kind of cutting board should I use with this knife?

A: To protect the hard carbon-steel edge and keep sharpening intervals longer, pair it with a soft, knife-friendly board. We especially recommend the Hasegawa Pro Cutting Board, which offers excellent grip, gentle impact on the edge, and easy sanitation—ideal for high-end Japanese knives like this.

Specifications

• Core Steel: Aogami #1 (Blue Paper #1) high-carbon steel
• Cladding Type: Multi-layered Suminagashi Damascus with carbon-steel cladding, black finished/kurouchi and fully reactive
• Blade Length: 300mm (approx. 11.8")
• Overall Length: Specs not found (typical 300mm sujihiki overall length is approximately 440–460mm)
• Spine Thickness (Heel): Approx. 3.8mm (varies slightly by piece)
• Spine Thickness (Mid): Specs not found
• Weight: Approx. 300–315g (final weight varies with the custom Prisma handle)
• Blade Geometry: Double-bevel sujihiki/slicer with Sakimaru (K-tip) profile
• Edge Grind: Double edged, suitable for both right- and left-handed users
• Finish: Black kurouchi “grey smoke” Suminagashi Damascus
• Handle Material: Custom Prisma Knife handle – carbon fiber and gold fleck suspended in clear epoxy with a pearl ferrule (one-of-a-kind for Tokushu Knife)
• Hardness (HRC): ~63 HRC (Rockwell C, approximate)
• Maker / Blacksmith: Kisuke Manaka, Manaka Hamono, Kasukabe, Saitama (fifth-generation blacksmith)
• Country of Origin: Japan
• Care: Hand-wash only, dry immediately, store completely dry; use Tsubaki oil for long-term protection and avoid cutting bone or frozen foods.