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Hitohira

Hitohira Kikuchiyo Manzo Silver #3 Yanagiba 210mm Ho Wood Handle (Saya)

Regular price
€293,00 EUR
Regular price
Sale price
€293,00 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 slicer. The king of knives and ofter referred to as ’Sushi knife’ it is used for slicing boneless protein. More specific and less versatile compared to the Sujihiki, the performance of the properly sharpened Yanagiba will yield much higher quality results due to their geometry and sharpness. Characteristics in steel are pronounced in single bevel knives and different sharpeners make for much variety, please contact us directly if you need help in finding the right knife. 

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: Yanagiba
Size: 210mm
Steel Type: Stainless Steel
Steel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad
Handle: Ho Wood & Buffalo Horn Ferrule Octagonal
Come with Saya
Total Length: 346mm
Edge Length: 203mm
Handle to Tip Length: 215mm
Blade Height: 30mm
Thickness: 2.9mm
Handle Length: 131mm
Weight: 104g
Hand Orientation: Right-Handed
Hardness: 61±1HRC
Sharpener: Manzo
Update: August 24, 2022