SHIGEFUSA Kitaeji Muki Knife 7inch (180mm) Blade Knife
About This Item
SHIGEFUSA Kitaeji Muki Knife 7inch (180mm) Blade Knife With Magnolia handle with Magnolia cover
Mr. Tokifusa Iizuka who makes Shigefusa knife had been an apprentice in Sanjo Seisakujo, Iwasaki Razor (Mr.Kousuke Iwasaki and Mr. Shigeyoshi Iwasaki) to learn how to make razor for 10 years, and then Mr.Iizuka wanted to be Japanese cooking knife blacksmith, so Mr. Shigeyoshi Iwasaki introduced Mr. Iizuka to Mr.Munenori Nagashima who makes Japanese sword and Kasumi knife. Mr. Iizuka became an apprentice again to learn how to make knives to Mr. Nagashima before starting own business Shigefusa. Mr. Iizuka has two sons and they make Shigefusa Knives with their father now.
Honyaki knife is harder to crook after using the knife for a long time, but it is very hard to sharpen. Kasumi knife is easier to sharpen but it might be crooked after using for a long time. Jigane and Hagane are different expansion rate, so Hagane pull Jigane to Hagane side. Kitaeji steel is mixture of Hagane and Jigane, so the expansion rate different between Jigane and Hagane is lower than just Jigane itself against Hagane. That means less amount of crook to Hagane side. Shigefusa Kitaeji knife is an ideal knife that is harder to crook and easier to sharpen the blade, and the knife is very famous with super sharp edge.
Kitaeji (Damascus) style blade is made of so many times holding over Jigane and Sweden steel (Hagane).
Mr. Iizuka had spent his lots of efforts for a long time to find right Hagane (high carbon Sweden steel) for his knives that is used his knives.
Blade Length (tip to Machi); 7inch (180mm) Handle Length; 5 1/2 inch (137mm) Total Length; 12 3/4 inch (325mm) Knife weight is 4.4oz. The heel part of the back width is 3mm (1/8 inch) wide.
HANDLE; Magnolia with Water Buffalo horn bolster BLADE; high carbonSweden steel blade edge