Hitohira is our brand new supplier that has been absolutely killing it. The president, Mr. Hokuto Aizawa, has traveled the world in his mid-20s and saw firsthand how Japanese kitchen knives are adored throughout the northern hemisphere and decided to make the products even more accessible. Now, Hitohira brings many new and old favourites back into our shelves with consistency, making our clients even happier.  

Knives from the Gorobei line sport a beautiful kasumi finish and have a solid price point for hand-forged carbon steel blades. Gorobei the blacksmith works out of Sakai-city with his sharpener Rikichi, the latter of whom was the mentor for another well-respected Sakai sharpener. The Blue #2 steel version offers excellent performance and will hold an edge quite well over time. Thanks to their affordable price, Gorobei knives are great for those looking for their first carbon steel knife or a fun sharpening project to take on.

An Usuba is a traditional Japanese single-sided blade that is designed mainly for rotary peeling (‘katsuramuki’ in Japanese) various vegetables. Once peeled into thin sheets, the vegetables can be cut into micro-julienne strips that can serve as a bed for the main ingredients of the dish, such as sashimi slices on a bed of daikon. We recommend an usuba for any professional cooks working in a Japanese style restaurant, looking to perfect the art of katsuramuki and preparing vegetable garnishes.

Brand: Hitohira ひとひら
Producing Area: Sakai-Osaka/ Japan
Profile: Usuba
Size: 180mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #2, Soft Iron Clad
Handle: Ho Wood & Buffalo Horn Ferrule D-Shape
Total Length: 313mm
Edge Length: 165mm
Handle to Tip Length: 178mm
Blade Height: 44mm
Thickness: 3.5mm
Handle Length: 133mm
Weight: 177g
Hand Orientation: Right-Handed