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Home | Single Bevel | Hitohira Kikuchiyo Manzo 300mm Kiritsuke Yanagi Aogami 2 Ho Wood with

Hitohira Kikuchiyo Manzo 300mm Kiritsuke Yanagi Aogami 2 Ho Wood with Saya

$691.69
$691.69
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READ IMPORTANT DELIVERY OPTION INFORMATION

Hand forged and ground in Sakai, the Kikuchiyo Manzo series knives from Hitohira represent excellent Sakai craftsmanship. These are characterized by a forging and heat treatment that offers an easy sharpening, good toughness and excellent edge life. 

Deep ground ura hollow grind on the inside makes for excellent food release and helps to keep a narrow urasaki throughout the life of the blade and a polished spine and heel are a nice touch.

Manzo, son of famed Sakai sharpener Kambei, carries on the family lineage of extremely high quality wide bevel work. Kambei along with a few other Sakai sharpeners pioneered the style of wide bevel on double bevel knives. 

Sushi Specialty

Designed specifically for slicing raw fish and sushi preparation.

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Carbon Steel

Reactive blade.

Single Bevel

Wide bevel on outside face—hollow grind on inside face.

Right-Handed

Made for use in the right hand.

Yanagi

A long, single-bevel slicing knife used for sashimi and delicate fish work. It’s hollow-backed (concaved) grind is designed to reduce dragging and pulling for smooth, clean cuts in one motion to preserve texture.

Listed Length: 300mm
Total Length: 453mm
Edge Length: 289mm
Heel Height: 35mm
Spine Thickness: 4mm
Weight:
Orientation: Right-handed

Blade Type: Carbon Steel
Steel Type: Aogami 2 (Blue Paper #2)
Steel Hardness (HRC): undisclosed
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Ho (Magnolia) & Horn Ferrule

  • This is a reactive carbon steel knife made specifically for use in the left or right hand. Be sure to check handedness before purchase.
  • Expect oxidation (color change, staining, spotting) with use.
  • Hand wash and towel dry immediately after use. Do not use a dishwasher or air dry.
  • Remove any surface rust with a light abrasive.
  • Avoid lateral pressure or forceful use—this can damage both the edge and the ura (flat side).
  • Avoid bones to avoid damage.
  • Use only on wooden cutting boards.

Dive Deeper

Fine - Single Bevel

Sharpen on whetstones starting around 1000 grit for micro-bevel work or use a full progression from 400-6000/8000 when lowering the kireba. Don't over-sharpening the ura; only work long enough to flip the burr and polish. Do not use honing rods; instead, strop for burr removal and for as-needed edge maintenance with a borachrome (medium-fine finish) or chromium (fine finish).

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Sample product 1
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Sample product 14
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Aogami 2 (Blue Paper #2)

Carbon (C): 1.1–1.2% | Tungsten (W): 1.1–1.5% | Chromium (Cr): 0.3%

Aogami 2 is a well-balanced Hitachi carbon steel commonly hardened to around 60–63 HRC—about one point softer than Aogami 1—which gives it excellent edge retention with added toughness. Its slightly lower carbon content means it loses its razor edge a bit sooner but holds a strong working edge for long periods, making it a favorite “sweet spot” steel for daily-use kitchen knives. More forgiving and less brittle than Aogami 1, it can take thin edges without chipping and excels in hard-use kitchen or woodworking applications.

Though fully reactive and prone to patina, it sharpens easily to a keen, refined edge and responds beautifully to both fine and toothy finishes. Aogami 2 is widely used by Japanese makers for workhorse knives and is often stainless-clad for user-friendly maintenance.

About Satoshi Nakagawa


Satoshi Nakagawa is a rising blacksmith from Sakai, Osaka. He trained for 16 years under legendary bladesmith Kenichi Shiraki, becoming Shiraki’s sole apprentice and successor. In 2021, Nakagawa founded Nakagawa Hamono after his mentor’s retirement. Renowned for his versatility, he forges everything from traditional carbon steels but has made a name for himself in working with high alloy stainless steels. Nakagawa’s honyaki knives carry forward Sakai’s legacy with exceptional hardness, beautiful hamon patterns, and superb cutting performance, earning him acclaim among collectors and chefs worldwide.

See All Satoshi Nakagawa