The Shigefusa kasumi 240mm wa-gyuto is a well-balanced kitchen knife suited for a wide range of tasks, including slicing, chopping, and general prep work. It features a Swedish carbon steel core with reactive iron cladding that forms a natural patina over time. The kasumi finish shows a clear contrast between core and cladding, and the blade’s proportions offer a steady, controlled cutting feel without unnecessary weight.
Shigefusa is a small forge in Sanjo, Japan run by the Iizuka family. Their knives are made with a high level of handwork, including the use of a traditional tool called a sen to shape the blade rather than relying on grinding wheels. This slower method contributes to the distinct geometry and finish associated with Shigefusa. Production is limited, and only a few hundred knives are completed each year, which reflects the time and attention required for this style of craftsmanship.
Details
Brand / Maker: Shigefusa
Location: Sanjo, Niigata, Japan
Knife type: wa-gyuto (with saya)
Steel: Swedish carbon steel (proprietary)
Finish: kasumi
Construction: iron clad
Blade and Handle Specs
Total length: 414mm
Blade length - heel to tip: 246mm
Blade height at heel: 51.3mm
Spine thickness:
at the handle: 5.6mm
at the heel: 3.4mm
midway: 2.2mm
1cm from the tip: 1.1mm
Weight: 205g
Edge/bevel: 50:50
Handle: D-shaped magnolia
Ferrule: buffalo horn
Saya/ sheath: included
Notes:
a. For the care and maintenance of Japanese knives, such as this Shigefusa kasumi 240mm wa-gyuto, please refer to our care guide below. b. Slight variations in measurements and surface finish are typical in hand-forged Japanese knives. c. Minor cosmetic variations such as light surface marks or fine scuffs are common in handcrafted blades.
