These images are for reference only, so the specifications may differ from the actual products.

AKIFUSA AOGAMI SUPER KUROUCHI TSUCHIME

The Aogami Super steel which is used for the core of these knives is seen as one of the best performing steels used for Japanese kitchen knives by many blacksmithes. The dark Kurouchi finishing is a hard work of art but leaves a highly performing, long-lasting and beautiful knife in return.
Core: Aogami Super steel, hardened to HRC64-65.
Cladding: Carbon steel
Finishing: Suminagashi-Tsuchime (hammered)
Blade: Distal tapered, which leads to a better balance of the knife.
Handle: Made of rosewood Shinogi shape, which is very dirt-resistant and robust, with packer wood bolster.

* Wenge handle is available for an additional charge.

Akifusa Paring, 75 mm. Item No: AFPE75AS (Photo)

Akifusa Paring, 95 mm. Item No: AFPE95AS
Akifusa Petty, 105 mm. Item No: AFPE105AS (Photo)

Akifusa Petty, 120 mm. Item No: AFPE120AS

Akifusa Petty, 135 mm. Item No: AFSA135AS
Akifusa Petty, 160 mm. Item No: AFPE160AS
Akifusa Santoku, 170 mm. Item No: AFSA170AS
Akifusa Hakata, 170 mm. Item No: AFHA170AS
Akifusa Nakiri, 170 mm. Item No: AFNA170AS
Akifusa Gyuto, 180 mm. Item No: AFGY180AS

Akifusa Gyuto, 210 mm. Item No: AFGY210AS (Photo)

Akifusa Gyuto, 240 mm. Item No: AFGY240AS

Akifusa Gyuto, 270 mm. Item No: AFGY270AS
Akifusa Sujihiki, 240 mm. Item No: AFSJ240AS

Akifusa Sujihiki, 270 mm. Item No: AFSJ270AS (Photo)
Akifusa Kiritsuke, 210 mm. Item No: AFKI210AS (Photo)

Akifusa Kiritsuke, 240 mm. Item No: AFSJ270AS