Hitohira Kikuchiyo Manzo Blue #2 Deba 150mm Ebony Handle (Saya)
A renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge Honyaki blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.
Manzo is the pseudonym for a sharpener hailing from Sakai, a city known for its prestigious sharpeners of single bevel knives. He was trained under the sole sharpener for a legendary bladesmith who produced some of the rarest and most illustrious Honyaki blades. Manzo’s consistent ura sharpening embodies the hallmark of what constitutes a great single bevel knife. His blades feel more heavy on the balance than, say, our Togashi Tachi line.
This blade is ideal for any cooks looking for a high performing single-bevel Deba with a long-lasting edge that has an easy bevel to flatten. Manzo’s sharpening translates to ease of sharpening on the ura side for the customer, resulting in very little effort to maintain on sharpening stones. It is important to note that the thin uraoshi line demands patience and care when grinding to maintain an even width throughout the ura, a testament to Manzo’s skill. Those with experience in sharpening single-bevel knives who are looking to hone their fine-grit sharpening skills will find the Kikuchiyo Manzo Blue #2 to be a rewarding undertaking.
A Deba is a traditional Japanese fish filleting/butchery knife that is single-sided/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.
Brand: Hitohira ひとひら (一片)
Smith: Kikuchiyo 菊千代
Producing Area: Sakai-Osaka/ Japan
Steel Type: High Carbon Steel
Steel: Blue #2 Carbo steel, Soft iron clad
Handle: Ebony & Buffalo Horn Ferrule Octagonal
Come with Saya
Total Length: 290mm
Edge Length: 152mm
Handle to Tip Length: 164mm
Blade Height: 48mm
Handle Length: 120mm
Hand Orientation: Right-Handed