Brand: Hitohira ひとひら (一片)
Blacksmith: Kikuchiyo 菊千代
Production area: Sakai-Osaka/Japan
Profile: Nakiri
Size: 180mm
Steel Type: Carbon Steel (Oxidizable)
Steel: Yasuki White (Shirogami) #2, soft iron plated
Neck: cherry wood and octagonal ebony
Total length: 312 mm
Edge length: 166 mm
Length from handle to tip: 180 mm
Blade height: 55 mm
Thickness: 2.3 mm
Handle length: 132 mm
Weight: 173g
Hand orientation: ambidextrous
Grinder: Kyuzo
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.
Kyuzo:
Kyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, who was considered one of the best sharpeners in Sakai because he was more adept at sharpening wide, double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide, double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques.
Brand: Hitohira ひとひら (一片)
Blacksmith: Kikuchiyo 菊千代
Production area: Sakai-Osaka/Japan
Profile: Nakiri
Size: 180mm
Steel Type: Carbon Steel (Oxidizable)
Steel: Yasuki White (Shirogami) #2, soft iron plated
Neck: cherry wood and octagonal ebony
Total length: 312 mm
Edge length: 166 mm
Length from handle to tip: 180 mm
Blade height: 55 mm
Thickness: 2.3 mm
Handle length: 132 mm
Weight: 173g
Hand orientation: ambidextrous
Grinder: Kyuzo
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.
Kyuzo:
Kyuzo's father, Heihachi, is one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of rough sharpening, he eventually became a student of Kambei, who was considered one of the best sharpeners in Sakai because he was more adept at sharpening wide, double-bevel knives. After a few years of training, he built his style on the respective styles of his father and Kambei. Today, Kyuzo is one of the few people in Sakai who can sharpen a wide, double-bevel with a very good Shinogi line, one of the most difficult sharpening techniques.
