Born in Sanjo City on October 22, 1942. Joined Sanjo Seisakusho in 1961 and apprenticed under Kosuke Iwasaki and his son, Shigeyoshi. While learning the basics of steel, he was involved in the manufacturing of razors. Became independent in September 1970. Apprenticed under Munenori Nagashima. Began manufacturing kitchen knives and continues to do so to this day. Highly regarded as a professional-grade kitchen knife. Shigefusa Kuro-uchi Nakiri Knife Blade length: 165mm Total length: 310mm Blade width: 53.1mm Thickness: 4mm 185g Sharpened with: #400 grit -> #1000 grit -> Bester #3000 grit -> Otani Toishi #6000 grit -> Finished with Morihei Karasu #9000 grit, and has been resharpened. Excellent sharpness. Please check the photos. Instant purchase OK This is a used item, so there are sharpening scratches, etc. It hasn't been worn down much, so the shape is good. Please check the other conditions carefully in the images. --------Search Terms-------- Gyuto (Chef's Knife) Wa-Gyuto (Japanese Chef's Knife) Petty Knife Santoku Sujihiki (Slicer) Garasuki (Butcher Knife) Slicer Yanagiba (Sashimi Knife) Deba Bocho (Deba Knife) Usuha Bocho (Vegetable Knife) Sashimi Knife Western-style Kitchen Knife Japanese Kitchen Knife Sakai Ichimonji Sakai Takayuki Masamoto Sugimoto Aritsugu Konohi Kouhou Ichikanko Kiya Tojiro Yusuke Tsubaya Kurosaki Yu Takamura Hamono Minamoto Yasukuni Gin-san Kitchen Knife Hon-yaki Kitchen Knife Misono Glestain Henckels Tadahusa Shigefusa