Hitohira Kikuchiyo Kyuzo Shirogami # 2 Migaki Sujihiki 270mm Cherry Wood
Blacksmith: Kikuchiyo 菊 千代
Steel type: Carbon (Oxidisable)
Steel: Yasuki (Shirogami) # 2
Handle: Cherry Wood and Ebony Ring
Blade length: 270mm
Grinder: Kyuzo 久 蔵
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.
Kyuzo's dad, Heihachi, is one of Sakai's busiest sharpeners. Heihachi's workshop and hallway were always filled with knives ready to be sharpened. Although Kyuzo initially worked with his father to learn the basics of coarse sharpening, he eventually became a pupil of Kambei, considered one of Sakai's best sharpeners, as he was better at sharpening large knives. double bevel. After a few years of training, he built his style based on the respective styles of his father and Kambei. Today Kyuzo is one of the few people who can sharpen a wide double bevel with a very good Shinogi line in Sakai, one of the most difficult sharpening techniques.