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Home | Japanese Kitchen Knives | Hitohira Kikuchiyo Manzo 240mm Mioroshi Deba Shirogami 3 Ho Wood - LEF

Hitohira Kikuchiyo Manzo 240mm Mioroshi Deba Shirogami 3 Ho Wood - LEFTY

€477,68
€477,68
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Hand forged and ground in Sakai, these are a very good treatment of shirogami 3 which is often associated with less expensive knives, this treatment of shirogami 3 is done very well and has a longer edge life than what is typically associated with this steel while still keeping the toughness and easy sharpenability it is known for. 

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. 

Shirogami 3 has the lowest carbon content of the three shirogami steels; 3, 2 and 1 with shirogami 1 having the highest. Often toughness decreases and edge life increases as one moves from 3 to 1. 

This knife is discounted for small cosmetic scratches similar to the ones in the detail shot of the ura. 



Brand: Hitohira ひとひら (一片)
Smith: Kikuchiyo 菊千代
Producing Area: Sakai-Osaka/ Japan
Profile: Mioroshi Deba
Size: 240mm
Steel Type: Carbon Steel
Steel: Yasuki White (Shirogami) #3, Soft Iron Clad
Handle: Ho Wood & Buffalo Horn Ferrule Octagonal
Total Length: 412mm
Edge Length: 246mm
Handle to Tip Length: 263mm
Blade Height: 47mm
Thickness: 6.6mm
Handle Length: 149mm
Weight: 357g
Hand Orientation: Left-Handed
Sharpener: Manzo

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and towel dried soon after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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