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Hitohira Gorobei Rikichi White #2 Kasumi Gyuto 210mm Ho Wood Handle


Hitohira is our brand new supplier that has been absolutely killing it. The president, Mr. Hokuto Aizawa, has traveled the world in his mid-20s and saw firsthand how Japanese kitchen knives are adored throughout the northern hemisphere and decided to make the products even more accessible. Now, Hitohira brings many new and old favourites back into our shelves with consistency, making our clients even happier. 

Knives from the Gorobei Rikichi line sport a beautiful kasumi finish and have a solid price point for hand-forged carbon steel blades. Gorobei the blacksmith works out of Sakai-city with his sharpener Rikichi, the latter of whom was the mentor for another well-respected Sakai sharpener. The White #2 carbon steel offers excellent edge retention and is relatively easy to sharpen. Thanks to their affordable price, Gorobei Rikichi knives are great for those looking for their first carbon steel knife or a fun sharpening project to take on.

A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.

Brand: Hitohira ひとひら
Producing Area: Sakai-Osaka/ Japan
Profile: Gyuto
Size: 210mm
Steel: Yasuki White (Shirogami) #2, Soft Iron Clad
Handle: Ho Wood & Buffalo Horn Ferrule Octagonal
Total Length: 351mm
Edge Length: 197mm
Handle to Tip Length: 212mm
Blade Height: 47mm
Thickness: 2mm
Handle Length: 139mm
Weight: 154g
Hand Orientation: Ambidextrous

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