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.

A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.

Brand: Hitohira ひとひら 
Blacksmith: Kikuchiyo 菊千代
Producing Area: Sakai-Osaka/ Japan
Profile: Gyuto
Size: 210mm
Steel Type: Silver #3 
Steel: Silver #3 #2, Soft Iron Clad
Handle: Ho-Wood & Pakka Ferrule Octagonal
Total Length: 355mm
Edge Length: 205mm
Handle to Tip Length: 215mm
Blade Height: 50mm
Thickness: 3.19mm
Handle Length: 143mm
Weight: 158g 
Hand Orientation: Ambidextrous