{"product_id":"aaa-050w3d-05-lb180","title":"Hitohira Kikuchiyo Manzo White #3 Usuba 180mm Ho Wood Handle (D-Shape)","description":"\u003cp\u003e\u003cspan\u003eA 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 \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eManzo 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 \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eHonyaki \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eblades. 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. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eWhite #3 is a high quality carbon steel that will take a very refined edge with less effort and time than other carbon steels (i.e. will take less than other carbon steels from the same smith and sharpener duo). It is also very reasonably priced for a carbon steel knife. Initiates and experienced users of carbon steel single bevel knives who prefer a heavier feeling knife in the hand need to look no further than the Kikuchiyo Manzo White #3.\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAn Usuba is a traditional Japanese single-sided blade that is designed mainly for rotary peeling ('katsuramuki' in Japanese) various vegetables. Once peeled into thin sheets, the vegetables can be cut into micro-julienne strips that can serve as a bed for the main ingredients of the dish, such as sashimi slices on a bed of daikon. We recommend an usuba for any professional cooks working in restaurants requiring specific knife skills such as katsuramuki and preparation of vegetable garnishes.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003eBrand: Hitohira ひとひら \u003cbr\u003eBlacksmith: Kikuchiyo 菊千代 \u003cbr\u003eProducing Area: Sakai-Osaka\/ Japan \u003cbr\u003eProfile: Usuba \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel: Yasuki White (Shirogami) #3, Soft Iron Clad \u003cbr\u003eHandle: Ho Wood \u0026amp; Buffalo Horn Ferrule Right-Handed D-Shape \u003cbr\u003eTotal Length: 315mm \u003cbr\u003eEdge Length: 169mm \u003cbr\u003eHandle to Tip Length: 184mm \u003cbr\u003eBlade Height: 44mm \u003cbr\u003eThickness: 4.1mm \u003cbr\u003eHandle Length: 135mm \u003cbr\u003eWeight: 200g \u003cbr\u003eHand Orientation: Right-Handed \u003cbr\u003eSharpener: Manzo\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50527204245697,"sku":"AAA-050W3D-05-LB180","price":245.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5660\/4609\/files\/20210304_131550.jpg?v=1787662554","url":"https:\/\/toshoknifearts.shop\/products\/aaa-050w3d-05-lb180","provider":"toshoknifearts.shop","version":"1.0","type":"link"}