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Accueil | New Arrivals | Shigefusa Kasumi 270mm Yanagi with Saya

Shigefusa Kasumi 270mm Yanagi with Saya

$1,302.72
$1,302.72
Épuisé

Frais d'expédition calculés lors du paiement.

Hand forged and hand ground with traditional sen and stones in Sanjo Niigata by the Iizuka family under their Shigefusa brand. Shigefusa knives are hand forged with Swedish 26C3 'Spicy White' carbon steel, a very pure high carbon steel that in the hands of the skilled Iizuka smiths makes for an incredibly fine grained steel capable of taking an amazingly fine edge while still retaining a lively, bitey feel. The cladding is a hand made free forged ‘kitaeji’ suminagashi made with iron and mild steel. 

Because these are all made by hand without mechanical grinding the output is very limited and very in demand, we receive Shigefusa knives in small batches years after ordering and as such we are unable to take preorders or take special orders. 


Brand: Shigefusa
Producing Area: Sanjo, Niigata, Japan
Profile: Yanagi
Size: 270mm
Blade Type: Carbon Steel
Steel Type: Swedish Carbon Steel
Handle: Ho Wood & Buffalo Horn Ferrule
Total Length: 438mm
Handle Length: 145mm
Handle to Tip Length: 292mm
Blade Height: 32mm
Edge Length: 275mm
Thickness: 3.24mm
Weight: 156g
Hand Orientation: Right-handed
Saya: Included

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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