The Akifusa range of knives represent exceptional value with top notch fit and finish usually found on much more expensive knives.

SHAPE: Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width.

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. The blue steel core has then been wrapped in stainless steel making maintenance easy.

FINISH: Polished, or Migaki

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: 165mm.

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.