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Hitohira

Hitohira Kikuchiyo Ren Blue #2 Gyuto 240mm Ho Wood Handle

Regular price
€249,00 EUR
Regular price
Sale price
€249,00 EUR
Tax included. Shipping calculated at checkout.

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.

“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 on of the best double bevel sharpeners in Sakai.
The prices reflect his skill level and are kept low to support him in training.
I’m very impressed by the work Ren does on these high quality forged knives, damn good deal!

What kind of knife is this?

The gyuto is a true all-rounder and suitable for a wide variety of cutting tasks. A go-to knife for many and an ideal shape to start out with. Based on the Western style chef’s knife, the gyuto has a decent length, enough height to clear the knuckles from the cutting board and a somewhat narrow tip. It’s just as good at chopping an onion or cabbage, as slicing a roast or portioning fish. There's no shame in owning multiple gyuto's

Care Instructions

This is a carbon steel knife. That means this knife is made of non-stainless steel. There is no or an insufficient amount of chromium and/or nickel to protect this steel against oxidation. Steel such as this will react to moisture and oxygen. That on itself is not a bad thing, you might even argue it’s a great thing. The knife will form a wonderful patina, it will sharpen easily and the edge life will not disappoint.

The care for a carbon steel knife such as this is not very elaborate, and very comparable to any other knife. Always store your knife clean and dry, no dishwasher, don’t let it air-dry and avoid extremely hard products like frozen foods or bones. With carbon steel you want to dry your knife also during cooking, never leave it moist or wet for too long. Often a quick wipe a dry cloth or towel is more than enough. A carbon steel knife can rust if not taken care of properly. Rust can removed but it is of course something we want to avoid.

Please note that there are many different carbon steels, just like stainless 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: Gyuto
Size: 240mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #2, Soft Iron Clad
Handle: Ho Wood & Buffalo Horn Ferrule Octagonal
Total Length: 389mm
Edge Length: 230mm
Handle to Tip Length: 242mm
Blade Height: 50mm
Thickness: 2.2mm
Handle Length: 143mm
Weight: 174g
Hand Orientation: Ambidextrous
Update: August 11, 2021