Akifusa’s mission from the start has been to supply conscientious cooks and knife enthusiasts with the tools they need to do their best work. Collaborating with a roster of blacksmiths and craftsmen (including Ohishi) across Japan, Akifusa knives are designed to maximize the pleasure of cutting and build a lasting relationship between tool and user. To them, everything they do is focused on the bigger picture of building a better work life for their customers.

Constructed from a Blue Super carbon steel core and clad in stainless steel, these are excellent choices for first time users of carbon steel knives who want a taste of the sharpness and edge retention of carbon steel without the full maintenance headache. Those looking for a reliable knife that can handle high volumes of cutting without constant sharpening will do very well to invest in the Akifusa Blue Super Migaki line.

A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.

Brand: Akifusa 旦房
Profile: Gyuto
Size: 210mm
Steel Type: Carbon Steel
Steel: Blue (Aogami) Super, Soft Stainless Clad
Handle: Maple & Pakka Ferrule Right Handed D-Shape
Total Length: 367mm
Edge Length: 215mm
Handle to Tip Length: 227mm
Blade Height: 45.6mm
Thickness: 2.1mm
Handle Length: 140mm
Weight: 144g
Hand Orientation: Ambidextrous
Hardness: ~63HRCHRC