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Hitohira

Hitohira Kikuchiyo Manzo Blue #2 Deba 150mm Ebony Handle (Saya)

Regular price
€356,00 EUR
Regular price
Sale price
€356,00 EUR
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Description

Kikuchiyo is a relatively young blacksmith based in Sakai. He was under tutelage of a legendary blacksmith in this region for well over two decades before taking over his masters forge. He’s known for his high quality White and Blue steel blades, he mastered the skill of honyaki quenching, and is particularly recognized for his excellent stainless Ginsan (Silver #3) forging.
In this series Kikuchiyo’s outstanding blades are paired with sharpener Manzo’s very good and consistent single bevel work. Manzo is a sharpener in Sakai who exclusively sharpens single bevel knives. His sharpening style is characterized by a deep Ura (concave backside) and flat Kireha (primary bevel). In his opinion the deep ura contributes to a better geometry, performance and longer lasting performance. A plus side of a deep ura is that you rarely get to see scratch marks across the ura when sharpening the back side yourself. These series are defined by a clean and uncomplicated grind, a thin uraoshi, and subtly chamfered back and choil. Knives in this series are available in White 3 for ease of sharpening, Blue 2 for edge retention or stainless Ginsan 3 steel.

What kind of knife is this?

The traditional Japanese fish filleting knife. A very old knife shape used for breaking down fish and often poultry. Very efficient in filleting due to their single bevel geometry designed to be strong, reduce friction and have a very keen edge. While it takes a small adjustment in technique the results are often much better compared to using a western filleting knife. Strong enough to cut through fishbones and a much sharpen edge resulting in higher quality cuts essential for taste, texture and quality of the produce. 

Care Instructions

This is a stainless steel knife. It becomes stainless due to a certain amount (10-13%) of chromium and/or nickel in the alloy, it forms a film layer which acts as a barrier between metal and oxygen. Stainless steel is easy, practical and functional but not completely maintenance free. With very bad maintenance it can rust or show pitting, after all it’s called stainless not stain-free steel. The corrosion resistance varies with each stainless steel. In my opinion the same rules apply here as with carbon steel (non-stainless).

Store your knife dry and clean, never let it air-dry after washing, no dishwasher and avoid extremely hard products like frozen foods or bones ect. But a big difference to carbon steel is that your margin of error is much bigger, the rust resistance is much greater and thus easier and more worry free to maintain.

Please note that there are many different stainless steels, just like carbon steels, each with its own properties and characteristics. Each should be judged individually.

Detailed Spec

Brand: Hitohira ひとひら (一片)
Smith: Kikuchiyo 菊千代
Producing Area: Sakai-Osaka/ Japan
Profile: Deba
Size: 150mm
Steel Type: Carbon Steel 
Steel: Yasuki Blue (Aogami) #2, Soft Iron Clad
Handle: Ebony & Buffalo Horn Ferrule Octagonal
Come with Saya
Total Length: 290mm
Edge Length: 152mm
Handle to Tip Length: 164mm
Blade Height: 48mm
Thickness: 6.6mm
Handle Length: 120mm
Weight: 265g
Hand Orientation: Right-Handed
Sharpener: Manzo
Update: April 21, 2023