Shigefusa (Kairo Iizuka) 重房（飯塚解房）

Marks on the blade

About

The most sought-after Sanjo mark overseas. Forged with visible 鍛地 (folded-steel texture); official retail ¥37,400–347,600 but orders are suspended and back-orders take years. Steel is described only as 鋼と軟鉄 (steel + soft iron) — the 'Swedish steel' claim seen on forums is not in the maker's own material.

Steels

• Shirogami #2 (White #2) — Hitachi/Proterial Yasuki carbon steel. Easiest to sharpen, takes the finest edge, rusts fast.

Facts

Knife types made

• Deba 出刃 · Breaking down whole fish: heads, bones, filleting. Thick spine.
• Yanagiba 柳刃 · Slicing sashimi and sushi toppings in one pull stroke.
• Usuba 薄刃 · Professional vegetable knife for katsuramuki (rotary peeling) and decorative cuts.
• Nakiri 菜切 · Vegetables only: straight up-and-down cuts, thin slices, cabbage, daikon.
• Santoku 三徳 · All-round home knife: vegetables, fish, meat. The first knife to buy.
• Chinese cleaver 中華包丁 · Rectangular blade for vegetables and boneless meat; the flat is a scoop.

Care for these steels

Carbon steel (Shirogami / Aogami / SK)

• Rinse and wipe dry immediately after each use — never leave it wet or in the sink.
• Do not put in the dishwasher. Do not cut acidic foods and walk away (lemon, tomato, onion will stain within minutes).
• A grey-blue patina is normal and protective; orange rust is not. Remove orange rust with a rust eraser or #1000 stone slurry.
• Before storing for more than a day, wipe with camellia oil (椿油) or any food-safe oil.
• Store dry, in a saya or on a rack — not loose in a drawer.

Where to buy

Buy direct from Sanjo (through us)Maker websiteAmazon US affiliateAmazon JP affiliate