Hitohira Kikuchiyo Kyuzo White #2 Migaki Gyuto 240mm Cherry Wood Handle
Hitohira Kikuchiyo Kyuzo White #2 Migaki Gyuto 240mm Cherry Wood Handle
SKU:daa-121-fa240
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Blacksmith: Kikuchiyo
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.
Sharpener: Kyuzo
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.
Measurement and pictures updated on April 2020
Detailed Spec
Brand: Hitohira ひとひら
Smith: Kikuchiyo 菊千代
Producing Area: Sakai-Osaka/ Japan
Profile: Gyuto
Size: 240mm
Steel Type: Carbon Steel
Steel: Yasuki White (Shirogami) #2, Soft Iron Clad
Handle: Cherry Wood & Ebony Ferrule Octagonal
Total Length: 388mm
Edge Length: 228mm
Handle to Tip Length: 242mm
Blade Height: 49mm
Thickness: 2.3mm
Handle Length: 144mm
Weight: 194g
Hand Orientation: Ambidextrous
Sharpener: Kyuzo
Update: August 16, 2024
*Measurement and photos are from sample I picked up randomly, please understand that each item(s) has unique profile and colur because of handmade and natural materials.
*Please understand that we are supplying as wholesale and selling it at the website at the same time. If you purchase item(s) after supplied to the retail shop, this might be out of stock.
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I really enjoyed everything about this knife with the exception of one area. The fit & finish, grind, profile, and heat treatment is excellent. For the price and performance, this knife will surely please most users. Unfortunately, for me the height from the heel to the spine was not tall enough. I like taller knives around the 50-55mm range. I ended up selling it but had it been taller this knife would have been a keeper and been used often.
So I received the knife and I am absolutely in love with it. The detail work that went into creating the knife is remarkable. The wide bevel narrowed down to a very thin edge. The Migaki finish is amazing almost a mirror polish. I also love the engraved kanji. Wonderful personal touch. I love that the scratch marks run along with the way I would wipe it off with a towel. The fit and finish of it is awesome. Honestly it has become one of my favorite knives. It actually in my opinion is better than the old style Fujiyamas and even the new style. It has more heft to it through a little bit more knife or the balance point but it just really gives me a stable feel of the knife that isn't found anywhere else besides a Tsubaya Tanaka B1. I also like White steel. I am a pretty good sharpener so it doesn't bother me if I have to sharpen a little more but I love to get that razor sharp edge that pops hair off my arm without any pressure and the heat treat is spot on to allow me to do that. For white 2 steel it keeps its edge for a very long time as well.This knife for this price is a no brainer. Made by arguably one the best sharpeners and best blacksmiths Japan has to offer. If you haven't got one yet you have to just to try it and see for yourself how amazing this knife is. Thank you so much for offering such an awesome knife!