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Ohishi - Japan
ABOUT AKIFUSA – 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.
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.
STEEL BREAKDOWN – Blue Super is probably the most commonly used carbon steel in Japanese chef knives. It also is one of the highest hardness knife steels available when quenched and treated well.
It is a reactive carbon steel, essentially white steel with added chromium, carbon, and tungsten. This results in a knife that does not rust or patina quite as easily as White Steel, and holds an edge for longer.
- Washing – 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!.
- Cutting – 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.
- Sharpening – We recommend you use a whetstone to sharpen this blade. We have a full range of sharpening tools here.