Skip to content
Free shipping in Canada for all purchases of $150 or more (More details)
Free shipping in Canada for all purchases of $150 or more (More details)

Language

Country

Hitohira Kikuchiyo Rikichi Silver #3 Mioroshi Deba 240mm Ho

Sold out
Original price $435.00 - Original price $435.00
Original price
$435.00
$435.00 - $435.00
Current price $435.00
Description

Marque : Hitohira ひとひら (一片)
Forgeron : Kikuchiyo 菊千代
Zone de production : Sakai-Osaka/Japon
Profil : Mioroshi Deba
Taille : 240 mm
Type d'acier : acier inoxydable
Acier : Yasuki Silver #3 (Ginsan), Soft Stainless Clad
Manche : bois de Ho et corne de buffle virole octogonale
Longueur totale : 409 mm
Longueur du bord : 243 mm
Longueur de la poignée à la pointe : 260 mm
Hauteur de la lame : 46 mm
Épaisseur : 5 mm
Longueur du manche : 149 mm
Poids : 300g
Orientation de la main : droitier
Émouleur : Rikichi
Vendu avec son Saya.
Kikuchiyo:
Au début des années 2000, Kikuchiyo fut invité par le maître artisan de Sakai à se joindre à eux en tant que forgeron. L’art de la forge est physique, l’environnement rude de travail du feu et du fer pèse lourdement sur le corps et de nombreuses capacités des maîtres commencent à s’estomper dans la quarantaine et la cinquantaine. Comme Kikuchiyo a commencé plus tôt dans la vie, il a acquis la plupart des connaissances et des compétences de forgeage et de trempe fines, avant que ses capacités physiques ne se détériorent.

Kikuchiyo a expérimenté de manière proactive de nouveaux aciers qui ne sont généralement pas utilisés par le forgeron de Sakai, des aciers comme l’acier inoxydable. Son expérience et ses compétences ont rendu ses couteaux Ginsan (Silver 3) populaires parmi les chefs de cuisine japonaise, beaucoup affirmant «Si vous utilisez le Ginsan de Kikuchiyo une fois, vous ne le remplacerez jamais». Kikuchiyo est également connu pour sa fine trempe Honyaki, sa belle Hamon et la dureté uniquement réalisables par des maîtres expérimentés qui atteignent la température adéquate. Son Honyaki est soutenu par de nombreux affûteurs et finisseurs de Sakai, des professionnels qui savent ce qui fait un bon couteau de cuisine. Quand Kikuchiyo est devenu forgeron, il rêvait de réussir et de devenir un grand homme. Il continue à développer ses compétences en tant qu’artisan, modelant chacun de ses couteaux sur l’image de la forge de son maître.

Tips for best results

Make sure your knife will deliver its absolute best by having it professionally sharpened at least once a year. Please note that our meticulously handcrafted Japanese knives are – unless otherwise noted – carbon steel and not stainless steel. To prevent rust, make sure the blades are patted dry – especially when cutting acidic items. Never cut frozen foods, hard products, bone, or twist the blade when using. Never soak in water after use or put in the dishwasher. After use, store in a cool, dry place and avoid high temperature fluctuations. 

Our commitment to you – our customers
Warranty

Every knife we carry has a lifetime warranty from manufacturing defects and errors. For example, if the handle becomes detached or cracks appear after a few weeks of proper use. Or if there are any blade cracks from the edge to the spine. While such defects are indeed rare, they can occur. In such cases, we will exchange the knife in question or give you a refund. Each warranty case is different depending on the criteria, and we reserve the right in each and every case to evaluate the applicability of our lifetime warranty in the event of any manufacturing defects and errors.

After-Sales service

Do you get the feeling that your knife just can’t “cut it”?

Each knife we carry is supplied with a so-called “factory edge”. Our chef knife range comprises more than 200 different products. While all our handcrafted Japanese knives ship with a “factory edge”, ultimate blade sharpness can vary. If you feel that your knife’s blade edge is not performing to its full potential, feel free to contact us and we will provide you with professional sharpening for free!

Oops! What about the truly Unthinkable?

Was it just through a slight slip of the hand that your knife accidentally fell on the floor and damaged its tip and blade, or it was used to cut a hard, frozen product and chipped? Don’t despair, get in touch with us and we will solve the problem through our in-house, professional sharpening and repair service.

Simply contact us or visit our store to get a free estimate.

Customer Ratings

Dimensions

Size

240mm

Weight

300g

Total lenght

409mm

Handle length at tip

260mm

Edge lenght

243mm

Blade height

46mm

Blade thickness

5.0mm

Handle size

149mm

Blade

Steel

Yasuki Silver #3 (Ginsan), Soft Stainless Clad

Steel type

Stainless steel

Handle

Handle material

bois de Ho et corne de buffle virole octogonale

Details

Profile

Deba

Usage

Fish knife

Hand orientation

Right-handed

Making

Production area

Sakai-Osaka/Japon

Blacksmith

Kikuchiyo 菊千代

Sharpener

Rikichi

What are the different types of Japanese knives?

What are the different types of Japanese knives?

Each Japanese knife is made with a specific purpose in mind. There are types of multi-purpose knives such as the Gyuto which is the equivalent of a chef's knife or the Santoku which translates into: three virtues, a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing while the Nakiri and the Usuba are specialized for cutting vegetables. Without forgetting the Petty for precision tasks. The list goes on and the possibilities are diverse.

Why buy a Japanese knife?

Why buy a Japanese knife?

Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.