Reactive iron cladding develops a protective patina over time
Traditional kasumi finish with subtle, elegant contrast between core and cladding
Professional wa-gyuto for versatile cutting tasks in Japanese cuisine
Exemplary Shigefusa knives craftsmanship
Shigefusa is a small forge in Sanjo, Japan run by the Iizuka family. Their elegant knives are mainly made using hand tools (except for the mechanical forging hammers). To establish geometry, a hand tool called "sen" is used to 'scrape' off some millimeters of metal; In contrast, most makers use a grinding wheel to do that. It takes time and patience to create such knives; just a few hundred Shigefusa knives are made every year. The waiting time can even extend up to five years!
· · · · · · · · · · · · ·
Brand/ maker: Shigefusa Location: Sanjo, Niigata, Japan Knife type: wa-gyuto (with saya) Steel: Swedish carbon
Total length: 414mm Blade length: 246mm Blade height at heel: 51.3mm Spine thickness at handle: 5.6mm Spine thickness at heel: 3.4mm Spine thickness at middle: 2.2mm Spine thickness 1cm from the tip: 1.1mm Weight: 205g
· · · · · · · · · · · · · Note: a. For the care and maintenance of Japanese knives, such as this 240mm Shigefusa kasumi wa-gyuto knife, please refer to our care guide below. b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives. c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide
