This is what happens when two very different skill sets come together and the result is greater than the sum of its parts. Kisuke Manaka hand-welds and forges each blade using ATS-34 stainless core steel in a traditional hon-warikomi (true insert) construction — a method honed over twenty years at the family forge, now practiced in Sanjo. On the other end, Xinguo, an emerging bladesmith from China who's been quietly building a serious reputation, takes over with finishing work that is frankly on another level.

If Xinguo's name rings a bell, it might be because he handled the sharpening on our last batch of Manaka ENN Damascus. His sharpening and polishing work is immaculate — on these blades, you won't find a single visible machining line. The edge comes out extremely straight, the choil and spine are polished and rounded to a degree that makes the knife genuinely comfortable to choke up on, and the deep tsuchime (hammered) texture across the blade face adds both visual character and food release. It's a high-polish, high-effort finish that you rarely see at any price point.

In the hand, these are hefty, no-nonsense workhorses. They run long, tall, and carry real weight — the kind of knives that feel planted on the board and power through dense roots and heavy prep without flinching. But despite the robust build, the cutting performance is surprisingly refined. ATS-34 is a well-proven stainless steel that holds an edge reliably and sharpens up without drama, making it a practical choice for cooks who want a knife that works as hard as they do.

The lineup covers pretty much the full range — gyuto, petty, chuka, santoku and more — so there's something here regardless of your preferred profile. These sit firmly in the high-budget category, but for a hand-forged Manaka with this level of finishing, the proposition is a compelling one. Collectors and enthusiasts who value the intersection of traditional Japanese forging and exceptional hand-finishing will find a lot to love here.