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.

Ren is a pseudonym for the grandson of one of Sakai’s greatest sharpeners. A sharpener highly respected for his quality sharpening consistency for both double and single bevel knives.

Being a third generation sharpener in his late teens who only began training a few years ago, blades done by Ren reflect his experience level in their price points. As a result, his knives are ideal for those looking for excellently forged carbon steel blades at an extremely reasonable price point. Hobbyist sharpeners looking for a knife to practice polishing and initiates of carbon steel knives will also enjoy owning a Kikuchiyo Ren blade. We carry both White #2 and Blue #2 steels in this line. 

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: Yasuki Blue (Aogami) #2, Soft Iron Clad
Handle: Ho Wood & Buffalo Horn Ferrule Octagonal
Total Length: 352mm
Edge Length: 198mm
Handle to Tip Length: 212mm
Blade Height: 47mm
Thickness: 2.5mm
Handle Length: 138mm
Weight: 155g
Hand Orientation: Ambidextrous