Tokifusa Iizuka, who studied under renowned swordsmith Munenori Nagashima, is among the most revered living Japanese smiths currently making chef's knives. His knives are simple and seemingly rustic, but when picked up, the balance is so perfect that his knives quickly become an extension of your hand.

Mr. Iizuka demonstrating sharpening

Not surprisingly, knives bearing his trade name, Shigefusa, are worshipped by master chefs throughout Japan, including chefs such as Yasushi Kaneko, top chef at renowned restaurant Takashimaya Inn in Niigata. Of Mr. Kaneko's collection of over 20 knives, his two favorites were made by Iizuka.

All of Iizuka's knives are made in the small workshop behind his rural home in Sanjo City, Japan with no automated machinery. His methods are very simple. He begins by forge welding Swedish tool steel to iron in his coal forge, working with a wooden mallet. The blade is forged to shape, then "shaved" with a razor-like tool called a sen or draw knife, rather than using a grinder. The blades are polished and sharpened to a razor edge using Japanese waterstones.

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