A renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge Honyaki blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.

Manzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious Honyaki blades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line. 

This blade is ideal for any cooks looking for a high performing single-bevel Yanagiba with a long-lasting edge that has an easy bevel to flatten. Manzo’s sharpening translates to ease of sharpening on the ura side for the customer, resulting in very little effort to maintain on sharpening stones. It is important to note that the thin uraoshi line demands patience and care when grinding to maintain an even width throughout the ura, a testament to Manzo’s skill. Those with experience in sharpening single-bevel knives who are looking to hone their fine-grit sharpening skills will find the Kikuchiyo Manzo Blue #2 to be a rewarding undertaking.

A Sakimaru is simliar to a Takobiki, however the main difference is the tip shape ("Kissaki", meaning tip and "maru" meaning curved). It is a traditional Japanese octopus slicing blade that is single-sided/beveled and is recognized for it's very flat profile. These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (not just fish), a well-sharpened Sakimaru is unmatched in performance. It is a great addition for any cooks looking to prepare traditional Japanese style dishes.

Brand: Hitohira ひとひら
Blacksmith: Kikuchiyo 菊千代
Producing Area: Sakai-Osaka/ Japan
Profile: Yanagi Sakimaru
Size: 270mm
Steel: Yasuki Blue (Aogami) #2, Soft Iron Clad
Handle: Ebony & Buffalo Horn Ferrule Octagonal
Total Length: 450mm
Edge Length: 292mm
Handle to Tip Length: 305mm
Blade Height: 35mm
Thickness: 3.8mm
Handle Length: 145mm
Weight: 245g
Hand Orientation: Right-Handed
Come with Saya
Sharpener: Manzo