Hitohira Gorobei Rikichi Blue - Thoughts on these?

[myguidingmoonlight]

I couldn't find a thread anywhere discussing these in this forum or elsewhere so decided to make one since they look interesting.

Blue #2, convex grind and decently tall as well as weighty, has anyone had experience with one of these? How did it perform?

Example:

Hitohira Gorobei Rikichi Aogami #2 Kasumi Gyuto 240mm Ebony - Stay Sharp Montreal

Brand: Hitohira ひとひら (一片) Production area: Sakai-Osaka/Japan Profile: Gyuto Size: 240 mm Type of steel: carbon steel (Oxidizable) Steel: Yasuki Blue (Aogami) #2, Soft Iron Clad Handle: ebony wood and octagonal buffalo horn virole Total length: 387 mm Edge length: 226 mm Handle length at tip: 244...

staysharpmtl.com

 

[shinyunggyun]

It looks like a hitohira Toyama. It looks sick and I like it.

 

[myguidingmoonlight]

It looks like a hitohira Toyama. It looks sick and I like it.

I know right? That's my thought too, knowing how this forums likes the Toyama/Watanabe I brought this up but it seems no one has this knife right now to give an opinion on it.

 

[superworrier]

I couldn't find a thread anywhere discussing these in this forum or elsewhere so decided to make one since they look interesting.

Blue #2, convex grind and decently tall as well as weighty, has anyone had experience with one of these? How did it perform?

Example:

Hitohira Gorobei Rikichi Aogami #2 Kasumi Gyuto 240mm Ebony - Stay Sharp Montreal

Brand: Hitohira ひとひら (一片) Production area: Sakai-Osaka/Japan Profile: Gyuto Size: 240 mm Type of steel: carbon steel (Oxidizable) Steel: Yasuki Blue (Aogami) #2, Soft Iron Clad Handle: ebony wood and octagonal buffalo horn virole Total length: 387 mm Edge length: 226 mm Handle length at tip: 244...

staysharpmtl.com

Looks like a wide bevel, not a full convex. The shinogi line is just not emphasized in the finish. Grind and choil looks kinda like Maruyama (of OUL/Hado), but it's hard to say.

 

[blokey]

The choil shot at CKC is more clear, looks it is convexing past shinogi line, but the weight and thickness is bit below Watayama.

Hitohira Gorobei Rikichi Blue #2 Kasumi Gyuto 240mm Ho Wood Handle

Brand: Hitohira ひとひら (一片)Producing Area: Sakai-Osaka/ JapanProfile: GyutoSize: 240mmSteel Type: Carbon SteelSteel: Yasuki Blue (Aogami) #2, Soft Iron CladHandle: Ho Wood & Buffalo Horn Ferrule OctagonalTotal Length: 368mmEdge Length: 226mmHandle to Tip Length: 244mmBlade Height: 51mmThickness...

carbonknifeco.com

 

[daniel_il]

toyama is taller, heavier and thicker at the spine. also toyama HT is quite unique for blue 2#/

watayoma is different style for me, the Gorobei is sakai knife.

its looking like a nice knife overall, loved that asymmetric choil from CKC...interested who is the sharpener.

 

[superworrier]

Gotta praise CKC for their choil shots. Always in focus, and the light source means you don't get distracted by optical illusions (because of the rounding here on the choil).

 

[Alder26]

The white steel versions look like really good value as well. Really interested in these as well!

 

[Pisau]

its looking like a nice knife overall, loved that asymmetric choil from CKC...interested who is the sharpener.

If you put a gun on my head I'd say "Kawakita-desu! Kawakita!"

The blacksmith otoh, I'm not too sure. Doi? Just a wild guess tho...

Hitohira-speak these are tiered below the Togashi line. Great value, I reckon. But I'm a bit biased because I prefer lower end knives.

 

[superworrier]

If you put a gun on my head I'd say "Kawakita-desu! Kawakita!"

The blacksmith otoh, I'm not too sure. Doi? Just a wild guess tho...

Hitohira-speak these are tiered below the Togashi line. Great value, I reckon. But I'm a bit biased because I prefer lower end knives.

Isn’t Kawakita higher tiered? Given there’s a lineage Kawakita>Morihiro>Kyuzo>Maruyama, that’s why I guessed Maruyama

Of course, could be any number of people, many of which probably aren’t known in the west

 

[binsed]

I have the white 240, was told it was an experienced smith with a younger, but very skilled sharpener.

 

[Boynutman]

I have the white 240, was told it was an experienced smith with a younger, but very skilled sharpener.

How do you like it? How's food release?

I held both the white and blue steel at Karasu Knives recently, really liked the profile and tall blade. I understand the blue is slightly thicker and heavier.

 

[binsed]

It’s quite solid, especially at its price-point. Haven’t put it through the paces yet to speak for heat treat, but it came without much of an edge to speak of so it went through a couple passes on my ouka and it sharpened up quick since it’s a white 2.

Decent convex, maybe a bit biased for right handed. Not too thin behind the edge to feel fragile, but haven’t experienced much wedging. Wouldn’t say it cuts like a myojin, but it’s like half the price lol. The down pointed nose is a bit toyama-esque as noted above but it’s thinner at the tip. I like the height as well.

With the fit and finish, kasumi is a bit rougher as expected for a lower priced knife, compared to the more pricy knives from hitohira, but still, the beveled spine and choil is excellent. I hear the finishing is done completely separate from the smith/sharpener.

Also, I just noticed tosho mentions this about the duo - “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.” So maybe a bit different from what I thought I was told.

Worth it for me as someone who was looking for a tall-ish Sakai knife, iron clad, light-middleweight convex, with solid fit and finish. I’m sure if I wanted to, I can get uchi powder or something to really bring out the kasumi finish.

 

[agp]

Fit and finish is top notch. Definitely recommend.

 

[myguidingmoonlight]

I've recently tried these and compared one with a Toyama. They both look similar, the Gorobei has a better fit and finish, but it wedged in the same carrots that the Toyama was flying through. Performance definitely isn't on a similar level with each other.