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.

A Deba is a traditional Japanese fish filleting/butchery knife that is single-sided/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashio

Brand: Hitohira ひとひら 
Smith: Kikuchiyo 菊千代
Producing Area: Sakai-Osaka/ Japan
Profile: Deba
Size: 165mm
Steel Type: Stainless Steel
Steel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad
Handle: Ho Wood & Buffalo Horn Ferrule Octagonal
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Total Length: 313mm
Edge Length: 168mm
Handle to Tip Length: 183mm
Blade Height: 52mm
Thickness: 5.7mm
Handle Length: 122mm
Weight: 255g
Hand Orientation: Right-Handed
Hardness: 61±1HRC
Sharpener: Rikichi