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Akifusa Aogami Super – Petty 135mm, Kurouchi Tsuchime finish

$152.55 $217.85

As soon as you open the packaging on this Akifusa 135mm Petty (Utility) kitchen knife you can tell you have purchased a top-of-the-line Japanese kitchen knife. 

Akifusa is renowned for its craftsmanship and this knife is no exception with the traditional Kurouchi (blacksmith) Tsuchime (hammered) finish and the Suminagashi (floating ink) wave-like Damascus pattern along the length of the blade.

This 135mm Petty (Utility) Japanese kitchen knife can take pride of place in any kitchen.

About Petty (Utility) Japanese kitchen knives

Made in Japan Logo

Style: Petty (Utility) Kitchen knife
Core: Aogami Super steel, hardened to HRC64-65.
Cladding: Carbon steel
Finishing: Suminagashi- Kurouchi- Tsuchime (hammered)
Blade Length: 135 mm
Overall Length: 265 mm
Weight: 79 gm
Bevel: Double Bevel
Handle Material: D-Shaped Rosewood

Akifusa Aogami Super Kurouchi Tsuchime
The Aogami Super steel which is used for the core of these knives is seen as one of the best performing steels used for Japanese kitchen knives by many blacksmiths. Suminagashi literally means “floating/flowing’ and this describes the beautiful Damascus finish you see on the blade. The dark Kurouchi finishing which can have different tints, from the traditional dark grey through to red, is a challenging work of art but leaves a highly performing, long-lasting, and beautiful knife in return.
The high carbon steel along the blade edge will change colour (patina) during use. Care also is needed to avoid surface rust so you should always hand wash in hot water and dry immediately before returning to the knife rack.

Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!

Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge

Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.