Showa-era working deba from a regional Seki smith whose blades were sold through hardware and fish-market channels rather than high-end house brands. The blade has been brought back to an even, mirror-leaning polish that shows the line of the single-bevel geometry, with the shinogi still reading cleanly – the kind of preservation that tells you the knife was sharpened by someone who respects old Gifu steel. Pieces from these shops were made as everyday sushi and fish-prep tools, but a marked example like this keeps the story of a named smith alive rather than disappearing into “generic Japanese deba.”