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Akifusa Asai Aogami Super 170mm Tsuchime Stainless Clad Wa-nakiri

Hand made by 5th generation blacksmith Masami Asai blade is marked Akifusa (the designer/developer of this line of knives) with a sticker on the ferrule which reads tezukuri ‘handmade’. Asai san makes knives in Takefu Japan, a small center of handmade knife making. His work is a prime example of the artistry and precision of fine Japanese knife making, not only are his knives beautiful but they perform exceptionally well.

 

A traditional vegetable knife with a thin double beveled rectangular blade; one of the older Japanese knife designs. The thin blade wedges very little during chopping and is ideal for vegetables which will be chopped rather than sliced. Blades vary in thickness from extremely thin to the average thickness of a santoku, the thinner the more precise but the more delicate.

 

The highest grade ‘blue steel’ (named for the blue label used by Hitachi from the mill), a carbon steel alloy made with tungsten and chromium with a high carbon content famous for it’s edge retention. Blue steel is not stainless and needs to be kept dry and wiped off after use but will not oxidize as quickly as other carbon steels. Blue steel is generally more difficult to hone than other carbon steels but rewards it’s owner with very good edge life.

 

Custom forged aogami super blue steel hardened to HRC 62/63 with hammer marked stainless steel cladding, the tsuchime hammer mark pattern makes for less sticking and friction during cutting, with a nice edge these cut amazingly smooth.

 

 

 

 

 

 

 

 

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All knives sold by Bernal Cutlery include a free Japanese whetstone sharpening. For knives with a good out of the box sharpness this can either be redeemed at our shop or by mail in with our sharpening coupon and $5 return postage (we are happy to split the difference for return shipping charges). For knives with a less than perfect factory edge the free sharpening can be redeemed before leaving the shop or before shipping. Some vintage and antique knives are left unsharpened and it is not uncommon for new French knives to arrive with a very basic edge from the factory. With either vintage or French knives if you would like your free sharpening please inquire at the time of purchase.

Price : $250.00

Quantity :Sorry, We\\\’re Out