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Accueil | Japanese Kitchen Knives | Hitohira Kikuchiyo Izo 180mm Santoku Ginsanko Yakusugi Cedar Handle

Hitohira Kikuchiyo Izo 180mm Santoku Ginsanko Yakusugi Cedar Handle

$553.25
$553.25
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Frais d'expédition calculés lors du paiement.

A thin, fine cutter with a good blend of hardness, edge formation and corrosion resistance. A precision knife that won't tolerate misuse.

Smithed by "Kikuchiyo" in Sakai, who's work has gained a well-earned reputation for superb edge formation and toughness thanks to excellent heat control during forging and a very thorough heat treatment. 

Ground and finished by "Izo." We have been consistently impressed with how nicely these fine blades cut and at the quality of his finish work. On this series, his high polish along the hagane and lower jigane that extenuates the clad line is exceptionally unique and striking.

Brand: Hitohira ひとひら (一片)
Smith: Kikuchiyo 菊千代
Producing Area: Sakai-Osaka/ Japan
Profile: Santoku
Steel Type: Stainless Steel
Steel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad
Handle: Yakusugi Cedar & Buffalo Horn Ferrule Octagonal
Total Length: 320mm
Edge Length: 170mm
Handle to Tip Length: 185mm
Blade Height: 50mm
Thickness: 2.7mm
Handle Length: 135mm
Weight: 129g
Hand Orientation: Ambidextrous
Sharpener: Izo

This is a stainless steel knife. It should be hand washed and towel dried. Habitual dishwasher use will result in degraded edge and handle. Consistent long term exposure to moisture can lead to oxidation.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Materials like glass, ceramic and bamboo should be avoided and will make the edge go dull quickly.

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

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