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The Ohishi Blue Steel range of knives are expertly crafted under the Akifusa brand. Ohishi is also the name of the village in which the Akifusa business is located, close to Mt. Fuji.
The Kurochi has a glossy touch, and the hand hammered (Tsuchime) finish is contrasted with the stainless steel cladding. These Nakiri feature a western handle design, meaning a slightly more contoured handle and a little extra weight and balance, although the blade is very thin behind the edge.
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.