Hitohira Kikuchiyo Rikichi Silver #3 Yanagiba 270mm Ho Wood Handle
Hitohira Kikuchiyo Rikichi Silver #3 Yanagiba 270mm Ho Wood Handle
Hitohira Kikuchiyo Rikichi Silver #3 Yanagiba 270mm Ho Wood Handle
Hitohira Kikuchiyo Rikichi Silver #3 Yanagiba 270mm Ho Wood Handle
Hitohira Kikuchiyo Rikichi Silver #3 Yanagiba 270mm Ho Wood Handle
$480.00 SGD

Hitohira Kikuchiyo Rikichi Silver #3 Yanagiba 270mm Ho Wood Handle

− +

Only left in stock

Detailed Specifications:

Brand: Hitohira ひとひら
Smith: Kikuchiyo 菊千代
Producing Area: Sakai-Osaka/ Japan
Profile: Yanagiba
Size: 270mm
Steel Type: Stainless Steel
Steel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad
Handle: Ho Wood & Buffalo Horn Ferrule Octagonal
Come with Saya
Total Length: 416mm
Edge Length: 261mm
Handle to Tip Length: 274mm
Blade Height: 34mm
Thickness: 3.9mm
Handle Length: 140mm
Weight: 173g
Hand Orientation: Right-Handed
Hardness: 61±1HRC
Sharpener: Rikichi 利吉

Comes with Saya

Measurement and photos are based on a random sample from available inventory.
Please understand that each item has a unique profile and colour as they are handmade and utilise natural materials.

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.