- Discussion (0)
The Akifusa Blue Super range of knives is a serious step up for those looking for an exquisitely crafted knife of the highest quality. Coming from the same brand that carries Ohishi, Kitaoka, Yoshikane and Wakui, you know these are going to be incredibly well made pieces.
The Kurochi is clean and consistent, the hand hammered (Tsuchime) finish is subtle and fills out the top half of the blade nicely without being too overbearing, the Damascus lower cladding is a very nice touch, as is the D-Shaped Rosewood Handle. A moderate distal taper precedes a thicker knife at about 4.7mm at the taper, and 2.8mm at the mid point carrying mostly down to the tip.
Only ever available in very small batches, these knives are one of the rarer pieces we offer, and we’re proud to introduce the Akifusa line to our range.
These knives are incredibly sharp, and as such have a very thin edge. Cut on wood chopping boards only, and do not hit/cut/chop frozen vegetables, bones, or hard objects, as the blade can chip or break. Do not twist or torque the blade whilst cutting, as this may also chip the cutting edge.
Use a cloth with hot water to wipe the blade, no scourers or abrasives as this may ruin the finish. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Store in a cool, dry place.
No dishwasher use!
We recommend you use a whetstone to sharpen this blade. Sharpening stones are available on our website, and with a small amount of practice you’ll be sharpening your own knives in no time.