Kiritsuke Gyuto knife, Aogami Super carbon steel, Kurouchi Tsuchime and Damascus finish - Akifusa
The Akifusa range of knives represent exceptional value with top notch fit and finish usually found on much more expensive knives.
SHAPE: Kiritsuke gyuto. This is basically a Gyuto with a funky drop tip on it. Sometimes they can have a flatter profile more suited to slicing but generally they are very similar to Gyutos.
STEEL: Aogami (blue paper) super steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The super part indicates the highest amount of carbon steel - at up to 1.5% - out of the blue series steels. This has then been hardened to 63-64 rockwell making it very hard and capable of retaining an edge for a very long time.
FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish.
Tsuchime. This is a hand hammered finish that is not only beautiful but also functional. The small depressions stop food sticking to the knife. This finishes comes in many different forms from the traditional round hammer marks to more modern patterns. The cladding has damascus patterning and a nashiji or pear skin finish. This matt and mottled finish helps with food release and looks very rustic.
Damascus or suminagashi. This type of finish is made by creating a Kitaeji; which is produced by repeatedly folding/stacking then compressing two different steels until they create a laminated pattern. This can then be manipulated in various ways to produce the maker’s desired pattern effect. This material is then clad around the core metal of the blade as an elaborate protective layer for the core steel - thus giving the knife a beautiful and striking appearance.
HANDLE: D shaped rosewood handle with a pakkawood ferrule. Theoretically this is a right handers handle but I know loads of people who happily use them left handed.
BLADE LENGTH: 210mm.
MAKER: Akifusa - Sanjo, Japan
BEST FOR: Those wanting one of the best cutting steels on the planet at an acceptable price.
SAUNDERS SAYS: "The fit and finish on these knives is phenomenal and they are fun to sharpen if you find sharpening fun."
These knives are hand-forged so there may be slight variations in measurements and finishes.
The Akifusa range of knives represent exceptional value with top notch fit and finish usually found on much more expensive knives.
SHAPE: Kiritsuke gyuto. This is basically a Gyuto with a funky drop tip on it. Sometimes they can have a flatter profile more suited to slicing but generally they are very similar to Gyutos.
STEEL: Aogami (blue paper) super steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The super part indicates the highest amount of carbon steel - at up to 1.5% - out of the blue series steels. This has then been hardened to 63-64 rockwell making it very hard and capable of retaining an edge for a very long time.
FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish.
Tsuchime. This is a hand hammered finish that is not only beautiful but also functional. The small depressions stop food sticking to the knife. This finishes comes in many different forms from the traditional round hammer marks to more modern patterns. The cladding has damascus patterning and a nashiji or pear skin finish. This matt and mottled finish helps with food release and looks very rustic.
Damascus or suminagashi. This type of finish is made by creating a Kitaeji; which is produced by repeatedly folding/stacking then compressing two different steels until they create a laminated pattern. This can then be manipulated in various ways to produce the maker’s desired pattern effect. This material is then clad around the core metal of the blade as an elaborate protective layer for the core steel - thus giving the knife a beautiful and striking appearance.
HANDLE: D shaped rosewood handle with a pakkawood ferrule. Theoretically this is a right handers handle but I know loads of people who happily use them left handed.
BLADE LENGTH: 210mm.
MAKER: Akifusa - Sanjo, Japan
BEST FOR: Those wanting one of the best cutting steels on the planet at an acceptable price.
SAUNDERS SAYS: "The fit and finish on these knives is phenomenal and they are fun to sharpen if you find sharpening fun."
These knives are hand-forged so there may be slight variations in measurements and finishes.
Original: $503.10
-70%$503.10
$150.93Description
The Akifusa range of knives represent exceptional value with top notch fit and finish usually found on much more expensive knives.
SHAPE: Kiritsuke gyuto. This is basically a Gyuto with a funky drop tip on it. Sometimes they can have a flatter profile more suited to slicing but generally they are very similar to Gyutos.
STEEL: Aogami (blue paper) super steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The super part indicates the highest amount of carbon steel - at up to 1.5% - out of the blue series steels. This has then been hardened to 63-64 rockwell making it very hard and capable of retaining an edge for a very long time.
FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish.
Tsuchime. This is a hand hammered finish that is not only beautiful but also functional. The small depressions stop food sticking to the knife. This finishes comes in many different forms from the traditional round hammer marks to more modern patterns. The cladding has damascus patterning and a nashiji or pear skin finish. This matt and mottled finish helps with food release and looks very rustic.
Damascus or suminagashi. This type of finish is made by creating a Kitaeji; which is produced by repeatedly folding/stacking then compressing two different steels until they create a laminated pattern. This can then be manipulated in various ways to produce the maker’s desired pattern effect. This material is then clad around the core metal of the blade as an elaborate protective layer for the core steel - thus giving the knife a beautiful and striking appearance.
HANDLE: D shaped rosewood handle with a pakkawood ferrule. Theoretically this is a right handers handle but I know loads of people who happily use them left handed.
BLADE LENGTH: 210mm.
MAKER: Akifusa - Sanjo, Japan
BEST FOR: Those wanting one of the best cutting steels on the planet at an acceptable price.
SAUNDERS SAYS: "The fit and finish on these knives is phenomenal and they are fun to sharpen if you find sharpening fun."
These knives are hand-forged so there may be slight variations in measurements and finishes.
