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A sleek, high-performance Kiritsuke from Akifusa, combining an Aogami Super carbon steel core with practical stainless steel cladding. The 210mm blade has a clean Migaki finish and a fine, precise edge, giving you the cutting performance and edge retention of high-carbon Japanese steel without the maintenance of a fully reactive blade.
The Kiritsuke is a distinctive, angular take on the Japanese chef’s knife, characterised by its long cutting edge and pointed K-tip. This 210mm version is an excellent all-rounder for vegetables, meat and fish, with a relatively flat profile that works particularly well for push cutting, slicing and precise tip work.
The pointed tip is finer and more delicate than that of a conventional Gyuto, so a little extra care should be taken around bones, joints and hard ingredients.
Migaki translates roughly as “polished” and describes the smooth, clean finish applied to the blade. Less rustic than finishes such as Kurouchi or Nashiji, it gives the knife a simple, understated appearance that puts the emphasis firmly on the blade shape and grind.
Akifusa knives are made in Sanjo, Niigata Prefecture, an area with a long history of metalworking and blade production. Their knives combine traditional Japanese knife-making principles with modern steels and precise production methods, producing consistently thin, high-performance blades designed primarily for serious everyday use.
Aogami Super, also known as Blue Super, is one of Japan’s most highly regarded carbon steels.
Aogami Super is a high-carbon steel prized for extreme sharpness, superb edge retention, and excellent toughness.
It can take an exceptionally fine edge and retain it for a long time, making it particularly well suited to high-performance kitchen knives. As a carbon steel, however, the exposed steel along the cutting edge is reactive and will gradually develop a patina with use.
The Aogami Super cutting core is sandwiched between layers of stainless steel in a traditional San Mai construction.
This gives you the cutting characteristics of high-carbon steel where they matter most while making the majority of the blade considerably easier to maintain. Only the exposed carbon steel around the cutting edge is reactive.
The Aogami Super core is carbon steel and can rust if left wet or dirty.
We recommend maintaining the edge using Japanese whetstones.
You must be 18 or over to purchase this knife.
Age verification is required at checkout and your age may also be verified on delivery. Please ensure that the name and delivery details provided with your order are accurate.
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.
