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: Outstanding looking Ebony wood. Pakka wood ferrule bolster.





             Akifusa Paring, 75 mm. Item No: AFPE075AS (Photo)

Akifusa Paring, 95 mm. Item No: AFPE095AS

             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


PHONE: +81-256-34-3950
FAX: +81-256-35-4025