Brand: Hitohira ひ と ひ ら (一片) 
 Blacksmith: Kikuchiyo 菊 千代
 Region: Sakai-Osaka 
 Profile: Santoku 
 Steel type: Carbon (Oxidisable) 
 Steel: Yasuki (Shirogami) # 2 
 Handle: Ho wood and Buffalo horn 
 Blade length: 180mm 
 Finish: Migaki 
 Angle: Ambidextrous 
 Grinder: Ren 
 
 Technical Detail 
 
 Kikuchiyo: 
 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.