This is a Wa-Gyuto knife by Yoshikazu Ikeda, a traditional craftsman.
The steel is probably White#1 or White#2, and the sharpener is traditional craftsman Mr.Ino.
It has become difficult to find Mr. Ikeda's Mizu-honyaki. It seems that many kitchen knives are not for sale.
If you want to resharpen yourself, please finish with a natural whetstone.
During quenching, a wave-like pattern appears by placing mud on the knife. It is called a Hamon in Japanese.
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