Hitohira Kikuchiyo Ren Blue #2 Santoku 180mm Ho Wood Handle

Kikuchiyo is a 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 but is particularly recognized for his excellent stainless Ginsan (Silver #3) and Honyaki blades. He is an expert of temperatures and is able to achieve the correct hardness and gumminess through his technique. He always works with great ambition and efficiency hoping to develop his skills as a craftsman, modeling each of his knives on the image of his master’s forge.

“Ren” is the alias for an apprentice sharpener in Sakai. He is under the tutelage of one of the most famous and influential sharpeners in this region. The skills of this young sharpener have grown tremendously over the last two years, the consistency, the fit and finish and polish have all improved and his personal style is developing more with every batch. He is on his way to become one of the best double bevel sharpeners in Sakai. The prices reflect his skill level and are kept low to support him in training.

An equally all-round knife as the gyuto but more orientated to homestyle cooking. Incredibly versatile on its own, easy to use, nimble and suitable for a wide variety of cutting tasks. The bunka is a version of the santoku but with a Kiritsuke tip. This style tip will excel in more delicate work while it still retains the all-purpose functionality of the santoku. 

This is a carbon steel knife. Carbon steel is a non-stainless steel that lacks sufficient chromium and/or nickel to protect it from oxidation. As a result, it reacts to moisture and oxygen. While this may sound like a downside, it’s actually a key feature. Carbon steel forms a unique patina over time, is easy to sharpen, and offers excellent edge retention.

Caring for a carbon steel knife is straightforward and similar to other knives. Store it clean and dry, avoid using the dishwasher, and never leave it to air-dry. Also, steer clear of cutting extremely hard items like frozen food or bones. During use, it’s important to keep the knife dry—wiping it down with a cloth or towel is usually enough. If a carbon steel knife is not properly maintained, it can rust. While rust can be removed, it's best to prevent it from occurring.

Keep in mind that there are many types of carbon steel, just as there are with stainless steels, each with its own properties. Each should be evaluated on an individual basis.

Extra: There is no definitive "right or wrong" between carbon and stainless steel knives, but carbon steel is often considered superior for traditional knife-making methods. As a result, carbon steel knives generally offer better edge retention, sharpening ability, and overall performance compared to others in the same price range.