Brand: Hitohiraひとひら(一片)
Blacksmith: Kikuchiyo 菊千代
Production area: Sakai-Osaka / Japan
Profile: Petty
Size: 135 mm
Steel type: stainless steel
Steel: VG-10, stainless damascus coating
Handle: Ebony wood and buffalo horn
Total length: 254 mm
Edge length: 120 mm
Length from handle to tip: 132 mm
Blade height: 26 mm
Thickness: 2.6 mm
Handle length: 120 mm
Weight: 81g
Hand orientation: ambidextrous
Grinder: Yohei
Handle Manufacturer: Taihei
Kikuchiyo: In the early 2000s, Kikuchiyo was invited by the master craftsman of Sakai 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' abilities begin to fade in their 40s and 50s. 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 proactively experimented with new steels not typically used by the Sakai blacksmith, steels such as stainless steel. His experience and skill made his Ginsan (Silver 3) knives popular among Japanese cuisine chefs, with many stating, "If you use Kikuchiyo's Ginsan once, you'll never replace it." Kikuchiyo is also known for his finely tempered Honyaki, his beautiful Hamon, and the hardness only achievable by experienced masters who reach the right temperature. His Honyaki is supported by numerous sharpeners and finishers from Sakai, 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 on the image of his master's forge.
Brand: Hitohiraひとひら(一片)
Blacksmith: Kikuchiyo 菊千代
Production area: Sakai-Osaka / Japan
Profile: Petty
Size: 135 mm
Steel type: stainless steel
Steel: VG-10, stainless damascus coating
Handle: Ebony wood and buffalo horn
Total length: 254 mm
Edge length: 120 mm
Length from handle to tip: 132 mm
Blade height: 26 mm
Thickness: 2.6 mm
Handle length: 120 mm
Weight: 81g
Hand orientation: ambidextrous
Grinder: Yohei
Handle Manufacturer: Taihei
Kikuchiyo: In the early 2000s, Kikuchiyo was invited by the master craftsman of Sakai 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' abilities begin to fade in their 40s and 50s. 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 proactively experimented with new steels not typically used by the Sakai blacksmith, steels such as stainless steel. His experience and skill made his Ginsan (Silver 3) knives popular among Japanese cuisine chefs, with many stating, "If you use Kikuchiyo's Ginsan once, you'll never replace it." Kikuchiyo is also known for his finely tempered Honyaki, his beautiful Hamon, and the hardness only achievable by experienced masters who reach the right temperature. His Honyaki is supported by numerous sharpeners and finishers from Sakai, 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 on the image of his master's forge.
