Hitohira Kikuchiyo Kyuzo Blue #2 Migaki Gyuto 240mm Cherry Wood Handle
Part No. AAA-012-24-FA240
Physical items: It may takes 1 - 2 weeks to ship out.
Please contact for any request.
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 Blue (Aogami) #2, Soft Iron Clad
Handle: Cherry Wood & Ebony Ferrule Octagonal
Total Length: 388mm
Edge Length: 228mm
Handle to Tip Length: 244mm
Blade Height: 46mm
Handle Length: 144mm
Hand Orientation: Ambidextrous
Sharpener: Kyuzo 久蔵
Might available on our partners website:
Tosho Knife Arts (Toronto, Canada)
Ai & Om Knives (Vancouver, Canada)
Professional Tooling (Australia)
STRATA (Portland, ME, USA)
Stay Sharp (Montreal, Canada)
Carbon Knife Co (Denver, USA)
The Knife Shed / KATABA (London, UK)
*Measurement and photos are from sample I picked up randomly, please understand that each item(s) has unique profile because of handmade.
*We are selling at the shop and website same time. If you puchase item(s) when sold in store, this might be out of stock.
*We might have this item(s) in stock, even if it says "Sold Out". Please feel free to contact us by email firstname.lastname@example.org or using contact form below.
Share this Product
- For PRE-ORDER items, we will email you if the expected wait for your order is longer than one month.
- Colour and shape can differ between the photo and actual product due to the camera and lighting. Also, you may see a difference in colour due to the oil applied to protect from rust.
- Please note that some of the shown images are display products and can look different from the actual product.
- The products are handmade, therefore each one is unique in colour especially when it comes to wooden, horn and born parts, please let us know if you would like to purchase in a specific colour. Each product’s weight, pattern, and size can also differ slightly.
- If you are left-handed and have a special order for final edge, please let us know.
- Please do not use the knife in a twisting motion.
- Please use the correct knife when cutting bone, frozen or hard items.
- Please use a soft plastic or wooden cutting board to protect the blade’s edge.
- Please don't heat or cool rapidly as it may change the structure of the steel.
- Please don't hesitate to contact us for further enquiries.