Hitohira Kikuchiyo Kambei Mizu Honyaki Shirogami # 2 Gyuto 240mm Lacquered Wood
Brand: Hitohira ひ と ひ ら (一片)
Blacksmith: Kikuchiyo 菊 千代
Production area: Sakai-Osaka / Japan
Steel type: carbon steel (Stainless)
Steel: Yasuki White (Shirogami) # 2
Handle: lacquered octagonal
Total length: 390 mm
Rim length: 226 mm
Handle length to tip: 243 mm
Blade height: 46 mm
Handle length: 146 mm
Hand orientation: ambidextrous
Come with Saya specially designed for this knife.
In the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physical, the harsh working environment of fire and iron weighs heavily on the body, and many of the masters' abilities begin to fade in their forties and fifties. As Kikuchiyo started earlier in life, he acquired most of the knowledge and fine forging and tempering skills, before his physical abilities deteriorated.
Kikuchiyo has been proactively experimenting with new steels that are not generally used by Sakai's blacksmith, steels like stainless steel. His experience and skill has made his Ginsan (Silver 3) knives popular among Japanese chefs, with many saying "If you use Kikuchiyo's Ginsan once, you'll never replace it." Kikuchiyo is also known for its fine Honyaki temper, beautiful Hamon and hardness only achievable by experienced masters who reach the right temperature. His Honyaki is backed by many sharpeners and finishers at Sakai, professionals who know what makes a good kitchen knife. When Kikuchiyo became a blacksmith, he dreamed of succeeding and becoming a great man. He continues to develop his skills as a craftsman, modeling each of his knives in the image of his master's forge.
Kambei is more than a master grinder, his work extends the individuality of a blacksmith and increases his value and performance, providing a great experience for the user.
In the past, the main purpose of the grinder was simply to make a sharp edge. Beauty and geometry were not as important as they are today. Kambei has taken sharpening to the next level, encompassing shape and sharpness, polishing choil and spine while maintaining a fine edge and precise Shinogi line, for both single and double bevel knives It is a technique difficult because forged steels have many shapes and characteristics, Kambei is probably one of the only sharpeners in the world capable of consistently sharpening knives forged to this standard.
Kambei is respected and supported by many blacksmiths and cutlers in Japan. Although he has been working since the 1980s, teaches his own techniques to many famous grinders. He is considered by many to be a master, he always has the feeling of proving his skills and creating new techniques, each knife is a new challenge to which he is dedicated.