Hitohira Kikuchiyo Kyuzo White #2 Migaki Petty 150mm Cherry Wood Handle
- Regular price
- €195,00 EUR
- Regular price
- Sale price
- €195,00 EUR
- Unit price
Petty knives (Utilty) have a similar profile as the Gyuto but smaller, commonly ranging from 12 to 15cm. A shape most often used next to any larger all-purpose blade (gyuto & santoku) although there are many households where this is the go-to knife. Very suitable for the smaller cutting tasks such as cleaning, portioning and peeling fruits and vegetables and cleaning smaller cuts of meat or fish.
Pairing knives are more used for in-hand tasks such as peeling, trimming, scoring and cleaning and fruit or vegetable.
In the early 2000s, Kikuchiyo was invited by master craftsman of Sakai to join them as a blacksmith. The art of blacksmithing is physical, the rough working environment of fire and iron takes a toll on the body and many of the masters' abilities begin to wane in their forties and fifties. As Kikuchiyo started earlier in life, he has gained most of the knowledge and skill of fine forging and quenching, before his physical abilities deteriorate.
Kikuchiyo proactively experimented with new steels not generally used by Sakai’s blacksmith, steels such as stainless. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese cuisine chef’s, many stating “If you use Kikuchiyo’s Ginsan once, you will never replace it”.
Kikuchiyo is also known for fine Honyaki quenching, beautiful Hamon and the correct hardness and gumminess are only achievable by experienced masters achieving the correct temperature. His Honyaki is supported by many of Sakai’s sharpeners and finishers, professionals who know what makes a good kitchen knife.
When Kikuchiyo joined as a blacksmith, he dreamed of success and becoming a great man. He continues to develop his skills as a craftsman, modelling each of his knives on the image of his master’s forge.
Kyuzo’s father Heihachi is one of the busiest sharpeners in Sakai. Heihachi’s workshop room and corridor were always filled with knives waiting to be sharpened. Although Kyuzo initially worked under his father to learn the foundation of rough sharpening, eventually he became a student of Kambei, known as one of the best sharpeners in Sakai because he knew best how to sharpen wide double bevel knives. After a few years of training, he built his style based on both his father and Kambei’s respective styles. Today, Kyuzo is one of only a few people who can sharpen wide double bevel with really good Shinogi-line in Sakai, one of the most challenging techniques in sharpening.
Brand: Hitohira ひとひら (一片)
Smith: Kikuchiyo 菊千代
Producing Area: Sakai-Osaka/ Japan
Steel Type: Carbon Steel
Steel: Yasuki White (Shirogami) #2, Soft Iron Clad
Handle: Cherry Wood & Ebony Ferrule Octagonal
Total Length: 278mm
Edge Length: 142mm
Handle to Tip Length: 154mm
Blade Height: 28mm
Handle Length: 124mm
Hand Orientation: Ambidextrous
Update: May 19, 2021