{"title":"Shigefusa","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShigefusa is probably one of the best known and most respected knifemakers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. I’ve heard both \u003ca href=\"https:\/\/knifewear.mom\/collections\/masashi-yamamoto\"\u003eMasashi Yamamoto\u003c\/a\u003e and \u003ca href=\"https:\/\/knifewear.mom\/collections\/bob-kramer\"\u003eBob Kramer\u003c\/a\u003e say that Izuka-san is the best.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIzuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003ekamisori \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003estraight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. Izuka-san is like Luke Skywalker. He started his training with Obi Wan then finished up with Yoda, obviously he’s a force to be reckoned with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe knives made at Shigefusa take a lot of patience and time. Izuka-san doesn’t purchase any \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003esanmei\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e steel, preferring to forge weld everything in house. He even makes his own damascus or \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003esuminagashi\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e steel and calls it \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eKitaeji\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e, not something most blacksmiths do. Like his first master, Kosuke-san, he prefers to use a Swedish carbon steel. According to them, it is the closest thing to \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003etamahagane\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e you can get, short of making the steel yourself.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eOne of the coolest things about Izuka-san’s technique is the use of a \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003esen.\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e A \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003esen\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e is a small blade with a handle on either side that is used instead of a grinder to shave nanometers of steel from the knife at a time. \u003cbr\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=RQ1G2w2WEIg\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe are mega-excited to be able to carry Shigefusa knives when we can. Because of their scarcity and uber-meticulous construction, it may take up to 5 years to get one made. The best of the best usually takes time but is always worth the wait.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"shigefusa-kasumi-yanagiba-240mm","title":"Shigefusa Kasumi Yanagiba 240mm","description":"\u003cb\u003eAbout the Shape - \u003c\/b\u003e\u003cspan\u003eThe Yanagiba is a slicer’s dream. Graceful, sexy, and capable of amazing sharpness, you’ll find a Yanigiba in the hands of every sushi chef worth their salt. Yanagi means “willow leaf” and refers to this knife’s long, narrow shape. The Yanagiba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Traditionally used for slicing sashimi, they are equally at home with a roast beef, ham, or calf’s liver. Once you go Yanagiba, you’ll never go back.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Shape\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/yanigiba\"\u003eYanagiba\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Length\u003c\/th\u003e\n\u003ctd\u003e240mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSteel Type\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\n\u003cspan\u003eUddeholm\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSwedish Carbon Steel\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRockwell Hardness\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cspan\u003e61:63\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cspan\u003eWa (Japanese) Handle, D-Shaped magnolia wood handle with water buffalo horn collar\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlacksmith\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eShigefusa\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cb\u003eAbout Shigefusa - \u003c\/b\u003e\u003cspan\u003eShigefusa is probably one of the best known and most respected knife makers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. We’ve heard both Masashi Yamamoto and Bob Kramer say that Izuka-san is the best. Izuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite kamisori straight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. Izuka-san is like Luke Skywalker. He started his training with Obi Wan then finished up with Yoda, obviously he’s a force to be reckoned with. \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eRead more\u003c\/a\u003e","brand":"Shigefusa","offers":[{"title":"Default","offer_id":12115651493989,"sku":"GSSGKA240YA","price":720.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Shigefusa-Swedish-Carbon-Kasumi-Yanagiba-240mm-1.jpg?v=1548280931"},{"product_id":"shigefusa-kasumi-yanagiba-300mm","title":"Shigefusa Kasumi Yanagiba 300mm","description":"\u003cb\u003eAbout the Shape: \u003c\/b\u003e\u003cspan\u003eThe Yanagiba is a slicer’s dream. Graceful, sexy, and capable of amazing sharpness, you’ll find a Yanigiba in the hands of every sushi chef worth their salt. Yanagi means “willow leaf” and refers to this knife’s long, narrow shape. The Yanagiba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Traditionally used for slicing sashimi, they are equally at home with a roast beef, ham, or calf’s liver. Once you go Yanagiba, you’ll never go back.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Shape\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/yanigiba\"\u003eYanagiba\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Length\u003c\/th\u003e\n\u003ctd\u003e300mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSteel Type\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\n\u003cspan\u003eUddeholm\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSwedish Carbon Steel\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRockwell Hardness\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cspan\u003e61:63\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cspan\u003eWa (Japanese) Handle, D-Shaped magnolia wood handle with water buffalo horn collar\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlacksmith\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eShigefusa\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Shigefusa","offers":[{"title":"Default","offer_id":12115651526757,"sku":"GSSGKA300YA","price":840.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Shigefusa-Swedish-Carbon-Kasumi-Yanagiba-300mm-1.jpg?v=1551817104"},{"product_id":"shigefusa-kasumi-yanagiba-270mm","title":"Shigefusa Kasumi Yanagiba 270mm","description":"\u003cb\u003eAbout the Shape - \u003cspan\u003e \u003c\/span\u003e \u003c\/b\u003e\u003cspan\u003eThe Yanagiba is a slicer’s dream. Graceful, sexy, and capable of amazing sharpness, you’ll find a Yanigiba in the hands of every sushi chef worth their salt. Yanagi means “willow leaf” and refers to this knife’s long, narrow shape. The Yanagiba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Traditionally used for slicing sashimi, they are equally at home with a roast beef, ham, or calf’s liver. Once you go Yanagiba, you’ll never go back.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Shape\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/yanigiba\"\u003eYanagiba\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Length\u003c\/th\u003e\n\u003ctd\u003e270mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSteel Type\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\n\u003cspan\u003eUddeholm\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSwedish Carbon Steel\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRockwell Hardness\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cspan\u003e61:63\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cspan\u003eWa (Japanese) Handle, D-Shaped magnolia wood handle with water buffalo horn collar\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlacksmith\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eShigefusa\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cb\u003eAbout Shigefusa - \u003c\/b\u003e\u003cspan\u003eShigefusa is probably one of the best known and most respected knife makers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. We’ve heard both Masashi Yamamoto and Bob Kramer say that Izuka-san is the best. Izuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite kamisori straight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. Izuka-san is like Luke Skywalker. He started his training with Obi Wan then finished up with Yoda, obviously he’s a force to be reckoned with. \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eRead more\u003c\/a\u003e","brand":"Shigefusa","offers":[{"title":"Default","offer_id":12115651559525,"sku":"GSSGKA270YA","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Shigefusa-Swedish-Carbon-Kasumi-Yanagiba-270mm-1.jpg?v=1551817093"},{"product_id":"shigefusa-kitaeji-yanagiba-240mm","title":"Shigefusa Kitaeji Yanagiba 240mm","description":"\u003cspan\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003e The Yanagiba is a slicer’s dream. Graceful, sexy, and capable of amazing sharpness, you’ll find a Yanigiba in the hands of every sushi chef worth their salt. Yanagi means “willow leaf” and refers to this knife’s long, narrow shape. The Yanagiba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Traditionally used for slicing sashimi, they are equally at home with a roast beef, ham, or calf’s liver. Once you go Yanagiba, you’ll never go back.\u003c\/span\u003e\u003cbr\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Shape\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/yanigiba\"\u003eYanagiba\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Length\u003c\/th\u003e\n\u003ctd\u003e240mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSteel Type\u003c\/th\u003e\n\u003ctd\u003eUddeholm Swedish Carbon Steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRockwell Hardness\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cspan\u003e61:63\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cspan\u003eWa (Japanese) Handle, D-Shaped magnolia wood handle with water buffalo horn collar\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlacksmith\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eShigefusa\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cb\u003eAbout Shigefusa - \u003c\/b\u003e\u003cspan\u003eShigefusa is probably one of the best known and most respected knife makers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. We’ve heard both Masashi Yamamoto and Bob Kramer say that Izuka-san is the best. Izuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite kamisori straight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. Izuka-san is like Luke Skywalker. He started his training with Obi Wan then finished up with Yoda, obviously he’s a force to be reckoned with. \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eRead more\u003c\/a\u003e","brand":"Shigefusa","offers":[{"title":"Default","offer_id":21827595894832,"sku":"SGKT240YA","price":1310.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/shigefusa-yanagiba-1.jpg?v=1759451165"},{"product_id":"shigefusa-kitaeji-petty-120mm","title":"Shigefusa Kitaeji Petty 120mm","description":"\u003cb\u003eAbout the Shape - \u003c\/b\u003e\u003cspan\u003eThis is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Shape\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/petty\"\u003ePetty\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Length\u003c\/th\u003e\n\u003ctd\u003e120mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSteel Type\u003c\/th\u003e\n\u003ctd\u003e\n\u003cspan\u003eUddeholm\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSwedish Carbon Steel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRockwell Hardness\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cspan\u003e61:63\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003c\/div\u003e\nWa (Japanese) Handle, Oval Shaped burnt chestnut handle with \u003cspan\u003ewater buffalo horn\u003c\/span\u003e collar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlacksmith\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eShigefusa\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cb\u003eAbout Shigefusa - \u003c\/b\u003e\u003cspan\u003eShigefusa is probably one of the best known and most respected knife makers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. We’ve heard both Masashi Yamamoto and Bob Kramer say that Izuka-san is the best. Izuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite kamisori straight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. Izuka-san is like Luke Skywalker. He started his training with Obi Wan then finished up with Yoda, obviously he’s a force to be reckoned with. \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eRead more\u003c\/a\u003e","brand":"Shigefusa","offers":[{"title":"Default","offer_id":30217106325552,"sku":"SGKT120PE","price":929.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/shigefusa-petty-1.jpg?v=1569020384"},{"product_id":"shigefusa-kitaeji-gyuto-240mm","title":"Shigefusa Kitaeji Gyuto 240mm","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout Shigefusa - \u003c\/b\u003e\u003cspan\u003eShigefusa is probably one of the best known and most respected knife makers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. We’ve heard both Masashi Yamamoto and Bob Kramer say that Izuka-san is the best. Izuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite kamisori straight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. Izuka-san is like Luke Skywalker. He started his training with Obi Wan then finished up with Yoda, obviously he’s a force to be reckoned with. \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eRead more\u003c\/a\u003e","brand":"Shigefusa","offers":[{"title":"Default Title","offer_id":30310461669424,"sku":"SGKT240GY","price":1552.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/shigefusa-damascus-gyuto-1.jpg?v=1676583623"},{"product_id":"shigefusa-kitaeji-yanagiba-210mm","title":"Shigefusa Kitaeji Yanagiba 210mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Shape\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Yanagiba\"\u003eYanagiba\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Length\u003c\/th\u003e\n\u003ctd\u003e210mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSteel Type\u003c\/th\u003e\n\u003ctd\u003e\n\u003cspan\u003eUddeholm\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSwedish Carbon Steel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRockwell Hardness\u003c\/th\u003e\n\u003ctd\u003e61:63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle\u003c\/th\u003e\n\u003ctd\u003e\n\u003cspan\u003eWa (Japanese) Handle, D-Shaped magnolia wood handle with \u003c\/span\u003e\u003cspan\u003ewater buffalo horn\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ecollar\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlacksmith\/Maker\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eShigefusa\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cb\u003eAbout Shigefusa - \u003c\/b\u003eShigefusa is probably one of the best known and most respected knife makers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. We’ve heard both Masashi Yamamoto and Bob Kramer say that Izuka-san is the best. Izuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite kamisori straight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. Izuka-san is like Luke Skywalker. He started his training with Obi Wan then finished up with Yoda, obviously he’s a force to be reckoned with. \u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eRead more\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Shigefusa","offers":[{"title":"Default","offer_id":30932338737200,"sku":"SGKT210YA","price":1270.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/shigafusa-yani-1.jpg?v=1572482895"},{"product_id":"shigefusa-kasumi-gyuto-240mm","title":"Shigefusa Kasumi Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Shigefusa - \u003c\/b\u003e\u003cspan\u003eShigefusa is probably one of the best known and most respected knife makers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. We’ve heard both Masashi Yamamoto and Bob Kramer say that Izuka-san is the best. Izuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite kamisori straight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. Izuka-san is like Luke Skywalker. He started his training with Obi Wan then finished up with Yoda, obviously he’s a force to be reckoned with. \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eRead more\u003c\/a\u003e\u003c\/p\u003e","brand":"Shigefusa","offers":[{"title":"Default Title","offer_id":31806210441264,"sku":"SGKS240GY","price":975.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Shigefusa-Kasumi-Gyuto-240mm-1.jpg?v=1594882487"},{"product_id":"shigefusa-kasumi-gyuto-210mm","title":"Shigefusa Kasumi Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Shigefusa - \u003c\/b\u003e\u003cspan\u003eShigefusa is probably one of the best known and most respected knife makers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. We’ve heard both Masashi Yamamoto and Bob Kramer say that Izuka-san is the best. Izuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite kamisori straight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. Izuka-san is like Luke Skywalker. He started his training with Obi Wan then finished up with Yoda, obviously he’s a force to be reckoned with. \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eRead more\u003c\/a\u003e\u003c\/p\u003e","brand":"Shigefusa","offers":[{"title":"Default Title","offer_id":32266053025840,"sku":"SGKA210GY","price":920.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Shigefusa-Kasumi-Gyuto-210mm-1-shopped.jpg?v=1759451357"},{"product_id":"shigefusa-kitaeji-gyuto-180mm","title":"Shigefusa Kitaeji Gyuto 180mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Shigefusa -\u003c\/b\u003eShigefusa is probably one of the best known and most respected knifemakers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. We’ve heard both Masashi Yamamoto and Bob Kramer say that Izuka-san is the best. Izuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite kamisori straight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. Izuka-san is like Luke Skywalker. He started his training with Obi Wan then finished up with Yoda, obviously he’s a force to be reckoned with. \u003cbr\u003e The knives made at Shigefusa take a lot of patience and time. Izuka-san doesn’t purchase anysanmei steel, preferring to forge weld everything in house. He even makes his own damascus orsuminagashi steel and calls itKitaeji, not something most blacksmiths do. Like his first master, Kosuke-san, he prefers to use a Swedish carbon steel. According to them, it is the closest thing totamahagane you can get, short of making the steel yourself. One of the coolest things about Izuka-san’s technique is the use of asen. Asen is a small blade with a handle on either side that is used instead of a grinder to shave nanometers of steel from the knife at a time. \u003cbr\u003e We are mega-excited to be able to carry Shigefusa knives when we can. Because of their scarcity and uber-meticulous construction, it may take up to 5 years to get one made. The best of the best usually takes time but is always worth the wait.\u003c\/p\u003e","brand":"Shigefusa","offers":[{"title":"Default Title","offer_id":32349155131440,"sku":"SGKT180GY","price":1199.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/IMG_7114.jpg?v=1602888277"},{"product_id":"shigefusa-kasumi-gyuto-270mm","title":"Shigefusa Kasumi Gyuto 270mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Shigefusa - \u003c\/b\u003e\u003cspan\u003eShigefusa is probably one of the best known and most respected knife makers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. We’ve heard both Masashi Yamamoto and Bob Kramer say that Izuka-san is the best. Izuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite kamisori straight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. Izuka-san is like Luke Skywalker. He started his training with Obi Wan then finished up with Yoda, obviously he’s a force to be reckoned with. \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eRead more\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Shape\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/gyuto\"\u003eGyuto\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Length\u003c\/th\u003e\n\u003ctd\u003e270mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSteel Type\u003c\/th\u003e\n\u003ctd\u003e\n\u003cspan\u003eUddeholm\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSwedish Carbon Steel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRockwell Hardness\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cspan\u003e61:63\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv\u003eWa (Japanese) Handle, D-Shaped magnolia wood handle with water buffalo horn collar\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlacksmith\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eShigefusa\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Shigefusa","offers":[{"title":"Default Title","offer_id":37363947405486,"sku":"SGKS270GY","price":1200.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/gyuto-270-w-saya-1.jpg?v=1605214349"},{"product_id":"shigefusa-kitaeji-usuba-240mm","title":"Shigefusa Kitaeji Usuba 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eUsuba translates as “thin edge\/blade.” The flat blade is meant for chopping vegetables. The entire flat edge of the knife kisses the cutting board making sure you don't turn the veggies into an accordion. The Usuba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel”. As a result, this knife is perfect for rotary peeling.\u003cb\u003e\u003cbr\u003e\u003cbr\u003eAbout Shigefusa -\u003c\/b\u003e\u003cspan\u003eShigefusa is probably one of the best known and most respected knife-makers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. We’ve heard both Masashi Yamamoto and Bob Kramer say that Izuka-san is the best. Izuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite kamisori straight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. \u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe knives made at Shigefusa take a lot of patience and time. Izuka-san doesn’t purchase anysanmei steel, preferring to forge weld everything in house. He even makes his own damascus orsuminagashi steel and calls itKitaeji, not something most blacksmiths do. Like his first master, Kosuke-san, he prefers to use a Swedish carbon steel. According to them, it is the closest thing totamahagane you can get, short of making the steel yourself. One of the coolest things about Izuka-san’s technique is the use of asen. Asen is a small blade with a handle on either side that is used instead of a grinder to shave nanometers of steel from the knife at a time.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWe are mega-excited to be able to carry Shigefusa knives when we can. Because of their scarcity and uber-meticulous construction, it may take up to 5 years to get one made. The best of the best usually takes time but is always worth the wait.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Shape\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/usuba\"\u003eUsuba\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Length\u003c\/th\u003e\n\u003ctd\u003e240mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSteel Type\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Uddeholm-Swedish-Carbon-Steel\"\u003eUddeholm Swedish Carbon Steel\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRockwell Hardness\u003c\/th\u003e\n\u003ctd\u003e61:63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle\u003c\/th\u003e\n\u003ctd\u003e\n\u003cspan\u003eWa (Japanese) Handle, D-Shaped magnolia wood handle with \u003c\/span\u003e\u003cspan\u003ewater buffalo horn\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ecollar\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlacksmith\/Maker\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eShigefusa\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Shigefusa","offers":[{"title":"Default Title","offer_id":39587707388078,"sku":"SGKT240USU","price":1560.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/dama-nakiri-1-2.jpg?v=1620773257"},{"product_id":"shigefusa-kitaeji-yanagiba-300mm","title":"Shigefusa Kitaeji Yanagiba 300mm","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eThe Yanagiba is a slicer’s dream. Graceful, sexy, and capable of amazing sharpness, you’ll find a Yanigiba in the hands of every sushi chef worth their salt. Yanagi means “willow leaf” and refers to this knife’s long, narrow shape. The Yanagiba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Traditionally used for slicing sashimi, they are equally at home with a roast beef, ham, or calf’s liver. Once you go Yanagiba, you’ll never go back.\u003cbr\u003e\u003cbr\u003e \u003cb\u003eAbout Shigefusa - \u003c\/b\u003e\u003cspan\u003eShigefusa is probably one of the best known and most respected knife makers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. We’ve heard both Masashi Yamamoto and Bob Kramer say that Izuka-san is the best. Izuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite kamisori straight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. Izuka-san is like Luke Skywalker. He started his training with Obi Wan then finished up with Yoda, obviously he’s a force to be reckoned with. \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eRead more\u003c\/a\u003e","brand":"Shigefusa","offers":[{"title":"Default Title","offer_id":42877327147182,"sku":"SGKT300YA","price":1650.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/shigefusa-kitaeji-yanagiba-300mm-1.jpg?v=1652910318"},{"product_id":"shigefusa-kitaeji-deba-150mm","title":"Shigefusa Kitaeji Deba 150mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003eDeba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout Shigefusa - \u003c\/b\u003e\u003cspan\u003eShigefusa is probably one of the best known and most respected knife makers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. We’ve heard both Masashi Yamamoto and Bob Kramer say that Izuka-san is the best. Izuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite kamisori straight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. Izuka-san is like Luke Skywalker. He started his training with Obi Wan then finished up with Yoda, obviously he’s a force to be reckoned with. \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eRead more\u003c\/a\u003e\u003c\/p\u003e","brand":"Shigefusa","offers":[{"title":"Default","offer_id":45233164320942,"sku":"SGKT150DE","price":1420.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Shigefusa-Kitaeji-Deba-150-1.jpg?v=1717524541"}],"url":"https:\/\/knifewear.mom\/collections\/shigefusa.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}