Hitohira, Kikuchiyo x Kyuzo, Santoku (All purpose Knife), White #2 Kurouchi 180mm

The Hitohira Kikuchiyo x Kyuzo is a knife that represents some of the best work in Japanese Knives.
Furthermore is a combination Sakai’s best knife making.
This beautiful knife is one of only a few made by a obviously very busy craftsmen.
Limited numbers available worldwide.

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 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.

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.

Brand: Hitohira
Blacksmith: Kikuchiyo
Sharpener: Kyuzo
Finish: Kurouchi (Black)
Steel: Yasuki White (Shirogami) #2, Soft Iron Clad
Blade length: 170mm
Thickness: 3.0mm (at spine above heel) 1.5mm (at tip)
Height: 47mm
Overall length: 319mm
Weight: 156g
RC Hardness: ?
Bevel: Double
Handle: Octagonal, Cherry Wood

*This is a high carbon non-stainless steel. This knife will develop a patina over time. You should consider buying knife oil to care for this knife.