Brand: Hitohira (Chinese)
Smith: Kikuchiyo
Production area: Sakai-Osaka/Japan
Profile: Yanagiba
Size: 270mm
Steel Type: Stainless Steel
Steel: Yasuki Silver #3 (Ginsan), mild stainless steel cladding
Handle: ebony and buffalo horn octagonal ferrule
Total length: 414 mm
Edge length: 256 mm
Length from handle to tip: 272 mm
Blade height: 33 mm
Thickness: 3.2 mm
Handle length: 140 mm
Weight: 186g
Hand orientation: right-handed
Grinder: Manzo
Come with his Saya
Kikuchiyo:
In the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.
Kikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, "If you use Kikuchiyo's Ginsan once, you'll never replace it." Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.
Brand: Hitohira (Chinese)
Smith: Kikuchiyo
Production area: Sakai-Osaka/Japan
Profile: Yanagiba
Size: 270mm
Steel Type: Stainless Steel
Steel: Yasuki Silver #3 (Ginsan), mild stainless steel cladding
Handle: ebony and buffalo horn octagonal ferrule
Total length: 414 mm
Edge length: 256 mm
Length from handle to tip: 272 mm
Blade height: 33 mm
Thickness: 3.2 mm
Handle length: 140 mm
Weight: 186g
Hand orientation: right-handed
Grinder: Manzo
Come with his Saya
Kikuchiyo:
In the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical; the harsh environment of working with fire and iron takes its toll on the body, and many of the masters' skills begin to fade in their forties and fifties. Because Kikuchiyo started earlier in life, he acquired most of the knowledge and skills of fine forging and tempering before his physical abilities deteriorated.
Kikuchiyo has proactively experimented with new steels not typically used by Sakai blacksmiths, such as stainless steel. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese chefs, with many claiming, "If you use Kikuchiyo's Ginsan once, you'll never replace it." Kikuchiyo is also known for his fine Honyaki temper, beautiful Hamon, and the hardness achievable only by experienced masters who reach the proper temperature. His Honyaki is supported by many Sakai sharpeners and finishers, professionals who understand what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives after the image of his master's forge.
