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Home | Japanese Kitchen Knives | Hitohira Kikuchiyo Manzo 270mm Yanagi Ginsanko Ho Wood Handle (D-Shape

Hitohira Kikuchiyo Manzo 270mm Yanagi Ginsanko Ho Wood Handle (D-Shape)

Name: Hitohira Kikuchiyo Manzo 270mm Yanagi Ginsanko Ho Wood Handle (D-Shape)
Brand: Hitohira
SKU: AAA-050W3D-05-IA270
Price: 468.0 USD
Availability: InStock

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Product Description

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.

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About This Knife

Fish Butchery

Designed specifically for fish breakdown.

Avoid Bones & Dense Foods

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

Stainless Steel

Non-reactive blade.

Single Bevel

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

Right-Handed

Made for use in the right hand.

Specifications

Listed Length: 270mm
Total Length: 418mm
Edge Length: 263mm
Heel Height: 34mm
Spine Thickness: 4mm
Weight:
Orientation: Right-hand Bias

Materials

Blade Type: Stainless Steel
Steel Type: Shirogami 3 (White Paper #3 / Yellow Steel)
Steel Hardness (HRC):
Reactive: Less Attention
Handle Type: Japanese (wa)
Handle Material: Ho Wood & Buffalo Horn Ferrule D-Shape

Care Guide

This is a stainless steel knife made specifically for use in the left or right hand. Be sure to check handedness before purchase.
Hand wash and towel dry immediately after use. Do not use a dishwasher or air dry. Regular neglect can lead to oxidation.
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.

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Recommended Sharpening Technique

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).