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 slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts. 

Brand: Akifusa 旦房
Profile: Sujihiki
Size: 240mm
Steel Type: Carbon Steel
Steel: Blue (Aogami) Super, Soft Stainless Clad
Handle: Rosewood & Pakka Ferrule Right Handed D-Shape
Total Length: 382mm
Edge Length: 242mm
Handle to Tip Length: 255mm
Blade Height: 34mm
Thickness: 2mm
Handle Length: 128mm
Weight: 128g
Hand Orientation: Ambidextrous
Hardness: ~63HRC