Don't forget these...
You'll often hear people play the - guess this choil - game. Sounds like a yardstick measuring contest more often than not. Then there's Shunsuke Manaka the man behind the Kisuke brand, a fifth generation smith under Manaka Hamono. Something about his choils is easily recognizable, have a look for yourself and see. Manaka-san through scientific research, has combined modern science with traditional techniques to completely by hand produce one of a kind looking knives.
With Manaka-san quickly becoming one of the more established Japanese kitchen knife makers in the world, one does not need to purchase his most expensive ENN line to revel in the beauty of his work. Given he forge welds his own steel, a technique becoming exceedingly more and more rare, even his hon-warikomi is a jaw dropper. A core steel of blue (aogami) #1 wrapped in soft iron will give you the impression of being the ENN line without the Damascus, at a fraction of the price. Same grind, same great performance.
Ah we have finally arrived at the conundrum with no end, the 240mm gyuto. Those who love a 240mm gyuto will without fail and without any subtlety express their obsession with this particular length of gyuto. With 30mm extra than the typical 210mm gyuto, a 240mm gyuto is a great knife for those with bigger hands, larger kitchens, bigger tasks, larger... you get the point!
A gyuto is already a versatile knife style, at 240mm, you gain even more versatility. And don't you dare tell someone who loves 240mm gyutos that it's too large to slice garlic, because they'll prove you wrong.
Smith: Shunsuke Manaka
Origin: Kasukabe, Saitama prefecture
Knife style: gyuto
Edge Length: 240 mm
Core Steel: Blue (Aogami) #1
Cladding: Soft iron cladding
Construction: Hand forge welded Hon-warikomi construction
Sharpening: Hand Sharpened and polished on Japanese Whetstones
Height at Heel: 56 mm
Spine Thickness: 3.6 mm