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A substantial 210mm gyuto from Akifusa, combining an Aogami Super carbon steel core with reactive suminagashi cladding, a rustic kurouchi finish and a traditional rosewood handle.
This is a really characterful Japanese chef’s knife, combining excellent cutting performance with the traditional appearance and changing character of reactive carbon steel.
The gyuto is the Japanese equivalent of a Western chef’s knife and one of the most versatile shapes in the kitchen. Its pointed tip and gently curved edge make it equally useful for vegetables, meat, fish and general everyday prep.
This knife combines two particularly traditional-looking finishes. The upper blade retains a dark kurouchi surface, while the suminagashi cladding below creates a flowing, layered pattern across the blade. As with any handmade knife, the exact pattern and finish will vary slightly from piece to piece.
The cutting core is Aogami Super, or Blue Super, a high-carbon Japanese steel known for its excellent edge retention and ability to take an extremely keen edge.
The blade uses san mai construction, with the hard Aogami Super core sandwiched between softer reactive cladding. Both the exposed core and cladding require proper care and will naturally develop a patina with use.
Akifusa knives combine traditional Japanese knife design with high-performance steels and precise modern production. The range is particularly focused on cutting performance, with carefully chosen steels designed to take and retain an excellent edge.
This Aogami Super range takes that performance-led approach and gives it a much more traditional character, pairing carbon steel with reactive layered cladding and a rustic kurouchi finish.
• Always hand wash immediately after use — never in the dishwasher.
• Dry completely with a towel to prevent rust or discolouration.
• Use wooden or soft plastic cutting boards to preserve the edge.
• Store safely — in a knife block, magnetic rack, or saya cover.
• Sharpen regularly using whetstones for best long-term performance.
• Carbon steels will form a patina over time — this is normal and protective.
Blade shape: Gyuto
Maker: Akifusa
Construction: San Mai
Core steel: Aogami Super (Blue Super) carbon steel
Cladding: Reactive steel
Finish: Kurouchi / Suminagashi
Handle: Rosewood
Edge grind: 50/50
Blade length: 210mm
Total length: 403mm
Age restriction: Knives are only available to persons aged 18 or over. Proof of age is required at checkout and upon delivery.
We ship Tuesday to Saturday using Royal Mail Tracked 24.
All knives ship via an age verified service in accordance with The Offensive Weapons Act 2019, which will mean the postie will need you to be in to receive the delivery & to check your ID if you look under 25.
The law also requires us to carry out a soft age check of the purchaser after checkout, this is done by an automated system that usually doesn't require your input, although we will need to contact you for proof of age if you fail, which can sometimes happen if you use a work address.
of Community Cutlery as a home for enthusiasts, for people who love the ritual of food preparation and who have realised the charm in doing it with quality tools, with items that are as pleasing on the eye as they are practical in the hand.
