{"title":"Akifusa","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/files\/akifusaset_480x480.png?v=1666182686\"\u003e\u003c\/p\u003e\n\u003cp\u003eAkifusa only deal with high quality knife makers and blacksmiths.\u003cbr\u003eTadafusa, Hideo Kitaoka, Mutsumi Hinoura, Fujiwara and many others from the top of the knife scene in Japan\u003c\/p\u003e","products":[{"product_id":"akifusa-petty-utility-knife-160mm-super-blue-steel-suminagashi","title":"Akifusa Gyuto (Chefs Knife) 160mm, Super Blue Steel, Suminagashi","description":"\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan\u003eAkifusa Gyuto (Chefs Knife) 160mm, Super Blue Steel, Suminagashi\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis is an elegant series from Akifusa.\u003cbr data-mce-fragment=\"1\"\u003eThe highest quality steel with a simple, yet effective polished finish blade and an attractive Kebony Maple wood handle.\u003cbr\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003eAbout the blade:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eStainless steel is regarded by many as not ideal for holding an edge and sharpness. (Subject to debate)\u003cbr data-mce-fragment=\"1\"\u003eA lot of the prized Japanese steels lack stainless steel.\u003cbr data-mce-fragment=\"1\"\u003eThey have little corrosion resistance and may rust easily if mistreated.\u003cbr data-mce-fragment=\"1\"\u003eThis knife is stainless clad but still has a super blue steel core meaning you get the best of both worlds.\u003cbr data-mce-fragment=\"1\"\u003eA high carbon cutting edge and some corrosion resistance on the outside.\u003cbr data-mce-fragment=\"1\"\u003eIt is a technique called \"San mai\" and is basically a metal sandwich.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e*The core steel will darken over time (patina) with use.\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eIf you look closely at the pictures, you can see the wavy cladding lines near the edge.\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThis is where the exposed core will patina, creating an amazing visual contrast.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eA Blue steel core will make quick work of prep jobs and hold its edge very well.  \u003c\/em\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cblockquote data-mce-fragment=\"1\"\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThe Super Blue Steel core and thin knife makes this an exceptional performing knife that\u003cbr data-mce-fragment=\"1\"\u003eholds an edge very well while being easy to sharpen.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the handle:\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis knife comes with Akifusa's classic D-shaped handle with a beautiful\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eKebony Maple wood\u003c\/span\u003e and a Pakka wood ferrule bolster.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eLeigh’s 2 cents:  A lightweight knife for people\u003cspan\u003e \u003c\/span\u003ethat love light knives.\u003cbr\u003eThe blade is on the thinner side but isn't a \"laser.\" \u003c\/em\u003e\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThese knives can be used as a workhorse for a professional or an impressive knife for home.\u003c\/em\u003e\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eAkifusa will deliver very impressive performance for the price, with what is considered Japan's best carbon steel: Super Blue Steel.\u003c\/em\u003e\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAbout Akifusa:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAkifusa is now based in Sanjo and represent some of Japan's best makers including:\u003cbr data-mce-fragment=\"1\"\u003eMutsumi Hinoura, Hideo Kitaoka, Ikeda Yoshikazu and brands such as Tadafusa and Ohishi.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e*Be sure not to use steel wool on the outer cladding as it scratches easily.\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThe core steel in this knife is subject to corrosion, so be sure to follow knife care instructions to help avoid surface rust.\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eUse Knife oil for long periods without use.\u003c\/em\u003e\u003c\/p\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb\u003eSteel: Blue (Aogami) Super, \u003cstrong\u003eSuminagashi Carbon steel Clad ( Floating ink )\u003cbr\u003e\u003c\/strong\u003e\u003c\/b\u003e\u003cb\u003eFinish: Kuro (Black)\u003c\/b\u003e \u003cstrong\u003eTsuchime (Hammered)\u003cbr\u003e\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eBlade length: 163mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBlade thickness: 3.1mm (Above Heel)  1.2mm (Near Tip)\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eOverall length: 291mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBlade Height: 35\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWeight: 88g\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRHC: 63\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBevel: Double\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eHandle: D-Shape (Rosewood) Right Handed handle!\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":43161817481457,"sku":"AFPE160SB-S","price":249.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/insta.-Akifusa-Petty-Super-Blue-Steel-Suminagashi.01.jpg?v=1660803228"},{"product_id":"akifusa-santoku-all-purpose-knife-170mm-super-blue-steel-suminagashi","title":"Akifusa Santoku (All purpose Knife) 170mm, Super Blue Steel, Suminagashi","description":"\u003ch2 data-mce-fragment=\"1\"\u003eAkifusa Santoku (All purpose Knife) 170mm, Super Blue Steel, Suminagashi\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis beautiful piece of hand made work is from the famous knife village of Takefu, Echizen.\u003cbr data-mce-fragment=\"1\"\u003e(Same knife village as Hideo Kitaoka and Takeshi Saji etc).\u003cbr data-mce-fragment=\"1\"\u003eIt is made by one of Japan's upcoming blacksmiths Yamamotouchi-Hamono.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAkifusa only deal with high quality knife makers.\u003cbr data-mce-fragment=\"1\"\u003eTadafusa\/Ohishi, Hideo Kitaoka and Mutsumi Hinoura to list a few.\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA Super Blue Steel core knife with a Suminagashi (Floating Ink) and Kuro (Black) finish.\u003c\/b\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cblockquote data-mce-fragment=\"1\"\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eSuminagashi Translates to floating ink and refers to the pattern on the cladding.\u003c\/em\u003e\u003c\/h3\u003e\n\u003c\/blockquote\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLeigh's 2 cents\u003c\/strong\u003e: Beautiful knives somewhere between a laser and workhorse.\u003cbr data-mce-fragment=\"1\"\u003eEverything you would except from a high quality, hand made piece of work.\u003cbr data-mce-fragment=\"1\"\u003eGreat edge geometry and cutting power paired with a stand out Suminagashi cladding.\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThis is a full carbon steel knife. \u003c\/strong\u003e(non- stainless steel)\u003cbr data-mce-fragment=\"1\"\u003eIt will patina and take on its own unique look after a bit of use.\u003cbr data-mce-fragment=\"1\"\u003eGiving the knife a old rustic look within a few short months.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e*The core steel and cladding of this knife is subject to corrosion, so be sure to follow knife care instructions to help avoid surface rust.\u003cbr data-mce-fragment=\"1\"\u003eBe careful not to scratch off the black cladding. Once it has gone you can't get it back!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSteel: Blue (Aogami) Super, \u003cstrong data-mce-fragment=\"1\"\u003eSuminagashi Carbon steel Clad ( Floating ink )\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eFinish: Kuro (Black)\u003c\/b\u003e \u003cstrong data-mce-fragment=\"1\"\u003eTsuchime (Hammered)\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade length: 167mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade thickness: 4.3mm (Above Heel)  2.2mm (Near Tip)\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eOverall length: 312mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade Height: 48\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eWeight: 180g\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRHC: 63\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBevel: Double\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eHandle: D-Shape (Rosewood) Right Handed handle!\u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"thebladerunnernewcastle","offers":[{"title":"Default Title","offer_id":43161820299505,"sku":"AFSA170SB-S","price":249.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/insta.-Akifusa-Santoku-Super-Blue-Steel-Suminagashi.jpg?v=1660803530"},{"product_id":"akifusa-gyuto-chefs-knife-210mm-super-blue-steel-suminagashi","title":"Akifusa Gyuto (Chefs Knife) 210mm, Super Blue Steel, Suminagashi","description":"\u003ch2 data-mce-fragment=\"1\"\u003eAkifusa Gyuto (Chefs Knife) 210mm, Super Blue Steel, Suminagashi\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis beautiful piece of hand made work is from the famous knife village of Takefu, Echizen.\u003cbr data-mce-fragment=\"1\"\u003e(Same knife village as Hideo Kitaoka and Takeshi Saji etc).\u003cbr data-mce-fragment=\"1\"\u003eIt is made by one of Japan's upcoming blacksmiths Yamamotouchi-Hamono.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAkifusa only deal with high quality knife makers.\u003cbr data-mce-fragment=\"1\"\u003eTadafusa\/Ohishi, Hideo Kitaoka and Mutsumi Hinoura to list a few.\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA Super Blue Steel core knife with a Suminagashi (Floating Ink) and Kuro (Black) finish.\u003c\/b\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cblockquote data-mce-fragment=\"1\"\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eSuminagashi Translates to floating ink and refers to the pattern on the cladding.\u003c\/em\u003e\u003c\/h3\u003e\n\u003c\/blockquote\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLeigh's 2 cents\u003c\/strong\u003e: Beautiful knives somewhere between a laser and workhorse.\u003cbr data-mce-fragment=\"1\"\u003eEverything you would except from a high quality, hand made piece of work.\u003cbr data-mce-fragment=\"1\"\u003eGreat edge geometry and cutting power paired with a stand out Suminagashi cladding.\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThis is a full carbon steel knife. \u003c\/strong\u003e(non- stainless steel)\u003cbr data-mce-fragment=\"1\"\u003eIt will patina and take on its own unique look after a bit of use.\u003cbr data-mce-fragment=\"1\"\u003eGiving the knife a old rustic look within a few short months.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e*The core steel and cladding of this knife is subject to corrosion, so be sure to follow knife care instructions to help avoid surface rust.\u003cbr data-mce-fragment=\"1\"\u003eBe careful not to scratch off the black cladding. Once it has gone you can't get it back!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSteel: Blue (Aogami) Super, \u003cstrong data-mce-fragment=\"1\"\u003eSuminagashi Carbon steel Clad ( Floating ink )\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eFinish: Kuro (Black)\u003c\/b\u003e \u003cstrong data-mce-fragment=\"1\"\u003eTsuchime (Hammered)\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade length: 215mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade thickness: 4.6mm (Above Heel)  1.6mm (Near Tip)\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eOverall length: 370mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade Height: 52mm...!!!\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eWeight: 190g\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRHC: 63\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBevel: Double\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eHandle: D-Shape (Rosewood) Right Handed handle!\u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"thebladerunnernewcastle","offers":[{"title":"Default Title","offer_id":43162965770481,"sku":"AFGY210SB-S","price":419.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/insta.-Akifusa-Gyuto-210mm-Super-Blue-Steel-Suminagashi.jpg?v=1660826154"},{"product_id":"akifusa-santoku-all-purpose-knife-super-blue-steel-165mm","title":"Akifusa Santoku (All purpose Knife) Super Blue Steel 165mm","description":"\u003ch2\u003eAkifusa Santoku (All purpose Knife) 165mm Super Blue Steel\u003c\/h2\u003e\n\u003cp data-start=\"435\" data-end=\"550\"\u003eIf you want to step into carbon steel without going all-in on maintenance or price, this is a solid place to start.\u003c\/p\u003e\n\u003cp data-start=\"552\" data-end=\"808\"\u003eThis Akifusa Santoku is built around Aogami Super (Blue Super) steel—a high-carbon core known for excellent edge retention, sharpness, and ease of sharpening. It’s stainless clad, so you get the performance of carbon steel with less day-to-day upkeep.\u003c\/p\u003e\n\u003chr data-start=\"810\" data-end=\"813\"\u003e\n\u003ch2 data-section-id=\"14nfwon\" data-start=\"815\" data-end=\"836\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"818\" data-end=\"836\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"838\" data-end=\"1142\"\u003e\n\u003cli data-section-id=\"fkst9p\" data-start=\"838\" data-end=\"895\"\u003e\n\u003cstrong data-start=\"840\" data-end=\"861\"\u003eAogami Super core\u003c\/strong\u003e – holds a sharp edge for longer\u003c\/li\u003e\n\u003cli data-section-id=\"157fe71\" data-start=\"896\" data-end=\"958\"\u003e\n\u003cstrong data-start=\"898\" data-end=\"920\"\u003eStainless cladding\u003c\/strong\u003e – easier to manage than full carbon\u003c\/li\u003e\n\u003cli data-section-id=\"1nei3y7\" data-start=\"959\" data-end=\"1027\"\u003e\n\u003cstrong data-start=\"961\" data-end=\"988\"\u003eThin, lightweight blade\u003c\/strong\u003e – fast and clean through ingredients\u003c\/li\u003e\n\u003cli data-section-id=\"19zjij\" data-start=\"1028\" data-end=\"1076\"\u003e\n\u003cstrong data-start=\"1030\" data-end=\"1049\"\u003eEasy to sharpen\u003c\/strong\u003e – takes a very fine edge\u003c\/li\u003e\n\u003cli data-section-id=\"btbzws\" data-start=\"1077\" data-end=\"1142\"\u003e\n\u003cstrong data-start=\"1079\" data-end=\"1096\"\u003eBalanced feel\u003c\/strong\u003e – performance without being overly delicate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1144\" data-end=\"1147\"\u003e\n\u003ch2 data-section-id=\"1lpkfoc\" data-start=\"1149\" data-end=\"1164\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1152\" data-end=\"1164\"\u003eReal use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1166\" data-end=\"1372\"\u003eThis is a classic San Mai construction—a hard carbon steel core with softer stainless layers on the outside. It gives you a high-performance cutting edge while keeping the knife practical to use day to day.\u003c\/p\u003e\n\u003cp data-start=\"1374\" data-end=\"1523\"\u003eThe exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and gives the blade a bit of character.\u003c\/p\u003e\n\u003cp data-start=\"1525\" data-end=\"1720\"\u003eIn use, it feels light and responsive. It’s thinner than most Western knives, so it moves through food cleanly—but it’s not an ultra-thin laser. You can actually use it without worrying about it.\u003c\/p\u003e\n\u003chr data-start=\"1722\" data-end=\"1725\"\u003e\n\u003ch2 data-section-id=\"nqyzyx\" data-start=\"1727\" data-end=\"1746\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1730\" data-end=\"1746\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1748\" data-end=\"1899\"\u003e\n\u003cli data-section-id=\"sf8nqb\" data-start=\"1748\" data-end=\"1785\"\u003eCooks wanting to try carbon steel\u003c\/li\u003e\n\u003cli data-section-id=\"1uoq73c\" data-start=\"1786\" data-end=\"1832\"\u003eAnyone stepping up from entry-level knives\u003c\/li\u003e\n\u003cli data-section-id=\"qy8e8f\" data-start=\"1833\" data-end=\"1899\"\u003ePeople who want better edge retention without high maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1901\" data-end=\"2007\"\u003eIf you’ve been curious about carbon steel, this is an easy way to get into it without the usual downsides.\u003c\/p\u003e\n\u003chr data-start=\"2009\" data-end=\"2012\"\u003e\n\u003ch2 data-section-id=\"1qmrpev\" data-start=\"2014\" data-end=\"2037\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2017\" data-end=\"2037\"\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2039\" data-end=\"2070\"\u003eA good entry into carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"2072\" data-end=\"2255\"\u003eIt’s light, easy to use, and sits in that middle ground—not a fragile laser, it a workhorse. You can use it in a professional kitchen or at home without overthinking it.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2426\"\u003eFor the price, the performance is hard to fault. Aogami Super is one of the best-performing steels out there, and this gives you access to it without spending big money.\u003c\/p\u003e\n\u003chr data-start=\"2428\" data-end=\"2431\"\u003e\n\u003ch2 data-section-id=\"q11yyz\" data-start=\"2433\" data-end=\"2454\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2436\" data-end=\"2454\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"2739\" data-start=\"2443\"\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) core, stainless clad\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki (polished)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2542\" data-start=\"2519\" data-section-id=\"177jtmb\"\u003eBlade length: 165mm\u003c\/li\u003e\n\u003cli data-end=\"2569\" data-start=\"2543\" data-section-id=\"10qgtbg\"\u003eBlade thickness: 2.3mm@ handle, 1.4mm@ tip\u003c\/li\u003e\n\u003cli data-end=\"2595\" data-start=\"2570\" data-section-id=\"nn7won\"\u003eOverall length: 305mm\u003c\/li\u003e\n\u003cli data-end=\"2618\" data-start=\"2596\" data-section-id=\"1eoon43\"\u003eBlade height: 46mm\u003c\/li\u003e\n\u003cli data-end=\"2635\" data-start=\"2619\" data-section-id=\"tibnwo\"\u003eWeight: 125g\u003c\/li\u003e\n\u003cli\u003eHardness: ~63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2674\" data-start=\"2657\" data-section-id=\"k0opmn\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli\u003eHandle: D-shape, Kebony Maple (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2659\" data-end=\"2662\"\u003e\n\u003ch2 data-section-id=\"1lq28ec\" data-start=\"2664\" data-end=\"2682\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2667\" data-end=\"2682\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2684\" data-end=\"2783\"\u003eCarbon steel performance without the usual hassle.\u003cbr data-start=\"2734\" data-end=\"2737\"\u003eSharp, easy to maintain, and built to be used.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":43164043542769,"sku":"AFSA165TA","price":219.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Akifusa-Santoku-165mm.-webp.webp?v=1660851012"},{"product_id":"akifusa-gyuto-chefs-knife-super-blue-steel-180mm","title":"Akifusa Gyuto (Chefs Knife) Super Blue Steel 180mm","description":"\u003ch2\u003eAkifusa Gyuto (Chefs Knife) Super Blue Steel 180mm\u003c\/h2\u003e\n\u003cp data-end=\"550\" data-start=\"435\"\u003eIf you want to step into carbon steel without going all-in on maintenance or price, this is a solid place to start.\u003c\/p\u003e\n\u003cp data-end=\"808\" data-start=\"552\"\u003eThis Akifusa Gyuto is built around Aogami Super (Blue Super) steel—a high-carbon core known for excellent edge retention, sharpness, and ease of sharpening. It’s stainless clad, so you get the performance of carbon steel with less day-to-day upkeep.\u003c\/p\u003e\n\u003chr data-end=\"813\" data-start=\"810\"\u003e\n\u003ch2 data-end=\"836\" data-start=\"815\" data-section-id=\"14nfwon\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"836\" data-start=\"818\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1142\" data-start=\"838\"\u003e\n\u003cli data-end=\"895\" data-start=\"838\" data-section-id=\"fkst9p\"\u003e\n\u003cstrong data-end=\"861\" data-start=\"840\"\u003eAogami Super core\u003c\/strong\u003e – holds a sharp edge for longer\u003c\/li\u003e\n\u003cli data-end=\"958\" data-start=\"896\" data-section-id=\"157fe71\"\u003e\n\u003cstrong data-end=\"920\" data-start=\"898\"\u003eStainless cladding\u003c\/strong\u003e – easier to manage than full carbon\u003c\/li\u003e\n\u003cli data-end=\"1027\" data-start=\"959\" data-section-id=\"1nei3y7\"\u003e\n\u003cstrong data-end=\"988\" data-start=\"961\"\u003eThin, lightweight blade\u003c\/strong\u003e – fast and clean through ingredients\u003c\/li\u003e\n\u003cli data-end=\"1076\" data-start=\"1028\" data-section-id=\"19zjij\"\u003e\n\u003cstrong data-end=\"1049\" data-start=\"1030\"\u003eEasy to sharpen\u003c\/strong\u003e – takes a very fine edge\u003c\/li\u003e\n\u003cli data-end=\"1142\" data-start=\"1077\" data-section-id=\"btbzws\"\u003e\n\u003cstrong data-end=\"1096\" data-start=\"1079\"\u003eBalanced feel\u003c\/strong\u003e – performance without being overly delicate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1147\" data-start=\"1144\"\u003e\n\u003ch2 data-end=\"1164\" data-start=\"1149\" data-section-id=\"1lpkfoc\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1164\" data-start=\"1152\"\u003eReal use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1372\" data-start=\"1166\"\u003eThis is a classic San Mai construction—a hard carbon steel core with softer stainless layers on the outside. It gives you a high-performance cutting edge while keeping the knife practical to use day to day.\u003c\/p\u003e\n\u003cp data-end=\"1523\" data-start=\"1374\"\u003eThe exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and gives the blade a bit of character.\u003c\/p\u003e\n\u003cp data-end=\"1720\" data-start=\"1525\"\u003eIn use, it feels light and responsive. It’s thinner than most Western knives, so it moves through food cleanly—but it’s not an ultra-thin laser. You can actually use it without worrying about it.\u003c\/p\u003e\n\u003chr data-end=\"1725\" data-start=\"1722\"\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1746\" data-start=\"1730\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1899\" data-start=\"1748\"\u003e\n\u003cli data-end=\"1785\" data-start=\"1748\" data-section-id=\"sf8nqb\"\u003eCooks wanting to try carbon steel\u003c\/li\u003e\n\u003cli data-end=\"1832\" data-start=\"1786\" data-section-id=\"1uoq73c\"\u003eAnyone stepping up from entry-level knives\u003c\/li\u003e\n\u003cli data-end=\"1899\" data-start=\"1833\" data-section-id=\"qy8e8f\"\u003ePeople who want better edge retention without high maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2007\" data-start=\"1901\"\u003eIf you’ve been curious about carbon steel, this is an easy way to get into it without the usual downsides.\u003c\/p\u003e\n\u003chr data-end=\"2012\" data-start=\"2009\"\u003e\n\u003ch2 data-end=\"2037\" data-start=\"2014\" data-section-id=\"1qmrpev\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2037\" data-start=\"2017\"\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2070\" data-start=\"2039\"\u003eA good entry into carbon steel.\u003c\/p\u003e\n\u003cp data-end=\"2255\" data-start=\"2072\"\u003eIt’s light, easy to use, and sits in that middle ground—not a fragile laser, it a workhorse. You can use it in a professional kitchen or at home without overthinking it.\u003c\/p\u003e\n\u003cp data-end=\"2426\" data-start=\"2257\"\u003eFor the price, the performance is hard to fault. Aogami Super is one of the best-performing steels out there, and this gives you access to it without spending big money.\u003c\/p\u003e\n\u003chr data-end=\"2431\" data-start=\"2428\"\u003e\n\u003ch2 data-end=\"2454\" data-start=\"2433\" data-section-id=\"q11yyz\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2454\" data-start=\"2436\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"2443\" data-end=\"2739\"\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) core, stainless clad\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki (polished)\u003c\/li\u003e\n\u003cli data-section-id=\"177jtmb\" data-start=\"2519\" data-end=\"2542\"\u003eBlade length: 184mm\u003c\/li\u003e\n\u003cli data-section-id=\"10qgtbg\" data-start=\"2543\" data-end=\"2569\"\u003eBlade thickness: 2.3mm@ handle, 1.4mm@ tip\u003c\/li\u003e\n\u003cli data-section-id=\"nn7won\" data-start=\"2570\" data-end=\"2595\"\u003eOverall length: 325mm\u003c\/li\u003e\n\u003cli data-section-id=\"1eoon43\" data-start=\"2596\" data-end=\"2618\"\u003eBlade height: 43mm\u003c\/li\u003e\n\u003cli data-section-id=\"tibnwo\" data-start=\"2619\" data-end=\"2635\"\u003eWeight: 125g\u003c\/li\u003e\n\u003cli\u003eHardness: ~63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"k0opmn\" data-start=\"2657\" data-end=\"2674\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli\u003eHandle: D-shape, Kebony Maple (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"2662\" data-start=\"2659\"\u003e\n\u003ch2 data-end=\"2682\" data-start=\"2664\" data-section-id=\"1lq28ec\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2682\" data-start=\"2667\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2783\" data-start=\"2684\"\u003eCarbon steel performance without the usual hassle.\u003cbr data-end=\"2737\" data-start=\"2734\"\u003eSharp, easy to maintain, and built to be used.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":43164055142641,"sku":"AFGY180TA","price":219.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/AkifusaGyuto180mm_webp.webp?v=1664179700"},{"product_id":"akifusa-gyuto-chefs-knife-super-blue-steel-210mm","title":"Akifusa Gyuto (Chefs Knife) Super Blue Steel 210mm","description":"\u003ch2\u003eAkifusa Gyuto (Chefs Knife) Super Blue Steel 210mm\u003c\/h2\u003e\n\u003cp data-start=\"435\" data-end=\"550\"\u003eIf you want to step into carbon steel without going all-in on maintenance or price, this is a solid place to start.\u003c\/p\u003e\n\u003cp data-start=\"552\" data-end=\"808\"\u003eThis Akifusa Gyuto is built around Aogami Super (Blue Super) steel—a high-carbon core known for excellent edge retention, sharpness, and ease of sharpening. It’s stainless clad, so you get the performance of carbon steel with less day-to-day upkeep.\u003c\/p\u003e\n\u003chr data-start=\"810\" data-end=\"813\"\u003e\n\u003ch2 data-section-id=\"14nfwon\" data-start=\"815\" data-end=\"836\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"818\" data-end=\"836\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"838\" data-end=\"1142\"\u003e\n\u003cli data-section-id=\"fkst9p\" data-start=\"838\" data-end=\"895\"\u003e\n\u003cstrong data-start=\"840\" data-end=\"861\"\u003eAogami Super core\u003c\/strong\u003e – holds a sharp edge for longer\u003c\/li\u003e\n\u003cli data-section-id=\"157fe71\" data-start=\"896\" data-end=\"958\"\u003e\n\u003cstrong data-start=\"898\" data-end=\"920\"\u003eStainless cladding\u003c\/strong\u003e – easier to manage than full carbon\u003c\/li\u003e\n\u003cli data-section-id=\"1nei3y7\" data-start=\"959\" data-end=\"1027\"\u003e\n\u003cstrong data-start=\"961\" data-end=\"988\"\u003eThin, lightweight blade\u003c\/strong\u003e – fast and clean through ingredients\u003c\/li\u003e\n\u003cli data-section-id=\"19zjij\" data-start=\"1028\" data-end=\"1076\"\u003e\n\u003cstrong data-start=\"1030\" data-end=\"1049\"\u003eEasy to sharpen\u003c\/strong\u003e – takes a very fine edge\u003c\/li\u003e\n\u003cli data-section-id=\"btbzws\" data-start=\"1077\" data-end=\"1142\"\u003e\n\u003cstrong data-start=\"1079\" data-end=\"1096\"\u003eBalanced feel\u003c\/strong\u003e – performance without being overly delicate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1144\" data-end=\"1147\"\u003e\n\u003ch2 data-section-id=\"1lpkfoc\" data-start=\"1149\" data-end=\"1164\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1152\" data-end=\"1164\"\u003eReal use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1166\" data-end=\"1372\"\u003eThis is a classic San Mai construction—a hard carbon steel core with softer stainless layers on the outside. It gives you a high-performance cutting edge while keeping the knife practical to use day to day.\u003c\/p\u003e\n\u003cp data-start=\"1374\" data-end=\"1523\"\u003eThe exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and gives the blade a bit of character.\u003c\/p\u003e\n\u003cp data-start=\"1525\" data-end=\"1720\"\u003eIn use, it feels light and responsive. It’s thinner than most Western knives, so it moves through food cleanly—but it’s not an ultra-thin laser. You can actually use it without worrying about it.\u003c\/p\u003e\n\u003chr data-start=\"1722\" data-end=\"1725\"\u003e\n\u003ch2 data-section-id=\"nqyzyx\" data-start=\"1727\" data-end=\"1746\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1730\" data-end=\"1746\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1748\" data-end=\"1899\"\u003e\n\u003cli data-section-id=\"sf8nqb\" data-start=\"1748\" data-end=\"1785\"\u003eCooks wanting to try carbon steel\u003c\/li\u003e\n\u003cli data-section-id=\"1uoq73c\" data-start=\"1786\" data-end=\"1832\"\u003eAnyone stepping up from entry-level knives\u003c\/li\u003e\n\u003cli data-section-id=\"qy8e8f\" data-start=\"1833\" data-end=\"1899\"\u003ePeople who want better edge retention without high maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1901\" data-end=\"2007\"\u003eIf you’ve been curious about carbon steel, this is an easy way to get into it without the usual downsides.\u003c\/p\u003e\n\u003chr data-start=\"2009\" data-end=\"2012\"\u003e\n\u003ch2 data-section-id=\"1qmrpev\" data-start=\"2014\" data-end=\"2037\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2017\" data-end=\"2037\"\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2039\" data-end=\"2070\"\u003eA good entry into carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"2072\" data-end=\"2255\"\u003eIt’s light, easy to use, and sits in that middle ground—not a fragile laser, it a workhorse. You can use it in a professional kitchen or at home without overthinking it.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2426\"\u003eFor the price, the performance is hard to fault. Aogami Super is one of the best-performing steels out there, and this gives you access to it without spending big money.\u003c\/p\u003e\n\u003chr data-start=\"2428\" data-end=\"2431\"\u003e\n\u003ch2 data-section-id=\"q11yyz\" data-start=\"2433\" data-end=\"2454\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2436\" data-end=\"2454\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"2739\" data-start=\"2443\"\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) core, stainless clad\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki (polished)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2542\" data-start=\"2519\" data-section-id=\"177jtmb\"\u003eBlade length: 215mm\u003c\/li\u003e\n\u003cli data-end=\"2569\" data-start=\"2543\" data-section-id=\"10qgtbg\"\u003eBlade thickness: 2.3mm@ handle, 1.5mm@ tip\u003c\/li\u003e\n\u003cli data-end=\"2595\" data-start=\"2570\" data-section-id=\"nn7won\"\u003eOverall length: 370mm\u003c\/li\u003e\n\u003cli data-end=\"2618\" data-start=\"2596\" data-section-id=\"1eoon43\"\u003eBlade height: 46mm\u003c\/li\u003e\n\u003cli data-end=\"2635\" data-start=\"2619\" data-section-id=\"tibnwo\"\u003eWeight: 140g\u003c\/li\u003e\n\u003cli\u003eHardness: ~63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2674\" data-start=\"2657\" data-section-id=\"k0opmn\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli\u003eHandle: D-shape, Kebony Maple (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2659\" data-end=\"2662\"\u003e\n\u003ch2 data-section-id=\"1lq28ec\" data-start=\"2664\" data-end=\"2682\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2667\" data-end=\"2682\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2684\" data-end=\"2783\"\u003eCarbon steel performance without the usual hassle.\u003cbr data-start=\"2734\" data-end=\"2737\"\u003eSharp, easy to maintain, and built to be used.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":43164066480369,"sku":"AFGY210TA","price":239.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/AkifusaGyuto210mm_webp.webp?v=1664183125"},{"product_id":"akifusa-sujihiki-carving-knife-super-blue-steel-240mm","title":"Akifusa Sujihiki (Carving Knife) Super Blue Steel 240mm","description":"\u003ch2\u003eAkifusa Sujihiki (Carving Knife) Super Blue Steel 240mm:\u003c\/h2\u003e\n\u003cp data-end=\"550\" data-start=\"435\"\u003eIf you want to step into carbon steel without going all-in on maintenance or price, this is a solid place to start.\u003c\/p\u003e\n\u003cp data-end=\"808\" data-start=\"552\"\u003eThis Akifusa Sujihiki is built around Aogami Super (Blue Super) steel—a high-carbon core known for excellent edge retention, sharpness, and ease of sharpening. It’s stainless clad, so you get the performance of carbon steel with less day-to-day upkeep.\u003c\/p\u003e\n\u003chr data-end=\"813\" data-start=\"810\"\u003e\n\u003ch2 data-end=\"836\" data-start=\"815\" data-section-id=\"14nfwon\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"836\" data-start=\"818\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1142\" data-start=\"838\"\u003e\n\u003cli data-end=\"895\" data-start=\"838\" data-section-id=\"fkst9p\"\u003e\n\u003cstrong data-end=\"861\" data-start=\"840\"\u003eAogami Super core\u003c\/strong\u003e – holds a sharp edge for longer\u003c\/li\u003e\n\u003cli data-end=\"958\" data-start=\"896\" data-section-id=\"157fe71\"\u003e\n\u003cstrong data-end=\"920\" data-start=\"898\"\u003eStainless cladding\u003c\/strong\u003e – easier to manage than full carbon\u003c\/li\u003e\n\u003cli data-end=\"1027\" data-start=\"959\" data-section-id=\"1nei3y7\"\u003e\n\u003cstrong data-end=\"988\" data-start=\"961\"\u003eThin, lightweight blade\u003c\/strong\u003e – fast and clean through ingredients\u003c\/li\u003e\n\u003cli data-end=\"1076\" data-start=\"1028\" data-section-id=\"19zjij\"\u003e\n\u003cstrong data-end=\"1049\" data-start=\"1030\"\u003eEasy to sharpen\u003c\/strong\u003e – takes a very fine edge\u003c\/li\u003e\n\u003cli data-end=\"1142\" data-start=\"1077\" data-section-id=\"btbzws\"\u003e\n\u003cstrong data-end=\"1096\" data-start=\"1079\"\u003eBalanced feel\u003c\/strong\u003e – performance without being overly delicate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1147\" data-start=\"1144\"\u003e\n\u003ch2 data-end=\"1164\" data-start=\"1149\" data-section-id=\"1lpkfoc\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1164\" data-start=\"1152\"\u003eReal use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1372\" data-start=\"1166\"\u003eThis is a classic San Mai construction—a hard carbon steel core with softer stainless layers on the outside. It gives you a high-performance cutting edge while keeping the knife practical to use day to day.\u003c\/p\u003e\n\u003cp data-end=\"1523\" data-start=\"1374\"\u003eThe exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and gives the blade a bit of character.\u003c\/p\u003e\n\u003cp data-end=\"1720\" data-start=\"1525\"\u003eIn use, it feels light and responsive. It’s thinner than most Western knives, so it moves through food cleanly—but it’s not an ultra-thin laser. You can actually use it without worrying about it.\u003c\/p\u003e\n\u003chr data-end=\"1725\" data-start=\"1722\"\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1746\" data-start=\"1730\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1899\" data-start=\"1748\"\u003e\n\u003cli data-end=\"1785\" data-start=\"1748\" data-section-id=\"sf8nqb\"\u003eCooks wanting to try carbon steel\u003c\/li\u003e\n\u003cli data-end=\"1832\" data-start=\"1786\" data-section-id=\"1uoq73c\"\u003eAnyone stepping up from entry-level knives\u003c\/li\u003e\n\u003cli data-end=\"1899\" data-start=\"1833\" data-section-id=\"qy8e8f\"\u003ePeople who want better edge retention without high maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2007\" data-start=\"1901\"\u003eIf you’ve been curious about carbon steel, this is an easy way to get into it without the usual downsides.\u003c\/p\u003e\n\u003chr data-end=\"2012\" data-start=\"2009\"\u003e\n\u003ch2 data-end=\"2037\" data-start=\"2014\" data-section-id=\"1qmrpev\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2037\" data-start=\"2017\"\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2070\" data-start=\"2039\"\u003eA good entry into carbon steel.\u003c\/p\u003e\n\u003cp data-end=\"2255\" data-start=\"2072\"\u003eIt’s light, easy to use, and sits in that middle ground—not a fragile laser, it a workhorse. You can use it in a professional kitchen or at home without overthinking it.\u003c\/p\u003e\n\u003cp data-end=\"2426\" data-start=\"2257\"\u003eFor the price, the performance is hard to fault. Aogami Super is one of the best-performing steels out there, and this gives you access to it without spending big money.\u003c\/p\u003e\n\u003chr data-end=\"2431\" data-start=\"2428\"\u003e\n\u003ch2 data-end=\"2454\" data-start=\"2433\" data-section-id=\"q11yyz\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2454\" data-start=\"2436\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"2443\" data-end=\"2739\"\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) core, stainless clad\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki (polished)\u003c\/li\u003e\n\u003cli data-section-id=\"177jtmb\" data-start=\"2519\" data-end=\"2542\"\u003eBlade length: 245mm\u003c\/li\u003e\n\u003cli data-section-id=\"10qgtbg\" data-start=\"2543\" data-end=\"2569\"\u003eBlade thickness: 2.2mm @ handle, 1.6mm@ tip\u003c\/li\u003e\n\u003cli data-section-id=\"nn7won\" data-start=\"2570\" data-end=\"2595\"\u003eOverall length: 386mm\u003c\/li\u003e\n\u003cli data-section-id=\"1eoon43\" data-start=\"2596\" data-end=\"2618\"\u003eBlade height: 35mm\u003c\/li\u003e\n\u003cli data-section-id=\"tibnwo\" data-start=\"2619\" data-end=\"2635\"\u003eWeight: 118g\u003c\/li\u003e\n\u003cli\u003eHardness: ~63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"k0opmn\" data-start=\"2657\" data-end=\"2674\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli\u003eHandle: D-shape, Kebony Maple (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"2662\" data-start=\"2659\"\u003e\n\u003ch2 data-end=\"2682\" data-start=\"2664\" data-section-id=\"1lq28ec\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2682\" data-start=\"2667\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2783\" data-start=\"2684\"\u003eCarbon steel performance without the usual hassle.\u003cbr data-end=\"2737\" data-start=\"2734\"\u003eSharp, easy to maintain, and built to be used.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":43164075720945,"sku":"AFSU240TA","price":269.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/AkifusaSujihiki240mm.wepb.webp?v=1664183634"},{"product_id":"akifusa-petty-utility-knife-super-blue-steel-135mm","title":"Akifusa Petty (Utility Knife), Super Blue Steel 135mm","description":"\u003ch2\u003eAkifusa Petty (Utility Knife), Super Blue Steel 135mm:\u003c\/h2\u003e\n\u003cp data-end=\"550\" data-start=\"435\"\u003eIf you want to step into carbon steel without going all-in on maintenance or price, this is a solid place to start.\u003c\/p\u003e\n\u003cp data-end=\"808\" data-start=\"552\"\u003eThis Akifusa Petty is built around Aogami Super (Blue Super) steel—a high-carbon core known for excellent edge retention, sharpness, and ease of sharpening. It’s stainless clad, so you get the performance of carbon steel with less day-to-day upkeep.\u003c\/p\u003e\n\u003chr data-end=\"813\" data-start=\"810\"\u003e\n\u003ch2 data-end=\"836\" data-start=\"815\" data-section-id=\"14nfwon\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"836\" data-start=\"818\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1142\" data-start=\"838\"\u003e\n\u003cli data-end=\"895\" data-start=\"838\" data-section-id=\"fkst9p\"\u003e\n\u003cstrong data-end=\"861\" data-start=\"840\"\u003eAogami Super core\u003c\/strong\u003e – holds a sharp edge for longer\u003c\/li\u003e\n\u003cli data-end=\"958\" data-start=\"896\" data-section-id=\"157fe71\"\u003e\n\u003cstrong data-end=\"920\" data-start=\"898\"\u003eStainless cladding\u003c\/strong\u003e – easier to manage than full carbon\u003c\/li\u003e\n\u003cli data-end=\"1027\" data-start=\"959\" data-section-id=\"1nei3y7\"\u003e\n\u003cstrong data-end=\"988\" data-start=\"961\"\u003eThin, lightweight blade\u003c\/strong\u003e – fast and clean through ingredients\u003c\/li\u003e\n\u003cli data-end=\"1076\" data-start=\"1028\" data-section-id=\"19zjij\"\u003e\n\u003cstrong data-end=\"1049\" data-start=\"1030\"\u003eEasy to sharpen\u003c\/strong\u003e – takes a very fine edge\u003c\/li\u003e\n\u003cli data-end=\"1142\" data-start=\"1077\" data-section-id=\"btbzws\"\u003e\n\u003cstrong data-end=\"1096\" data-start=\"1079\"\u003eBalanced feel\u003c\/strong\u003e – performance without being overly delicate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1147\" data-start=\"1144\"\u003e\n\u003ch2 data-end=\"1164\" data-start=\"1149\" data-section-id=\"1lpkfoc\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1164\" data-start=\"1152\"\u003eReal use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1372\" data-start=\"1166\"\u003eThis is a classic San Mai construction—a hard carbon steel core with softer stainless layers on the outside. It gives you a high-performance cutting edge while keeping the knife practical to use day to day.\u003c\/p\u003e\n\u003cp data-end=\"1523\" data-start=\"1374\"\u003eThe exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and gives the blade a bit of character.\u003c\/p\u003e\n\u003cp data-end=\"1720\" data-start=\"1525\"\u003eIn use, it feels light and responsive. It’s thinner than most Western knives, so it moves through food cleanly—but it’s not an ultra-thin laser. You can actually use it without worrying about it.\u003c\/p\u003e\n\u003chr data-end=\"1725\" data-start=\"1722\"\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1746\" data-start=\"1730\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1899\" data-start=\"1748\"\u003e\n\u003cli data-end=\"1785\" data-start=\"1748\" data-section-id=\"sf8nqb\"\u003eCooks wanting to try carbon steel\u003c\/li\u003e\n\u003cli data-end=\"1832\" data-start=\"1786\" data-section-id=\"1uoq73c\"\u003eAnyone stepping up from entry-level knives\u003c\/li\u003e\n\u003cli data-end=\"1899\" data-start=\"1833\" data-section-id=\"qy8e8f\"\u003ePeople who want better edge retention without high maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2007\" data-start=\"1901\"\u003eIf you’ve been curious about carbon steel, this is an easy way to get into it without the usual downsides.\u003c\/p\u003e\n\u003chr data-end=\"2012\" data-start=\"2009\"\u003e\n\u003ch2 data-end=\"2037\" data-start=\"2014\" data-section-id=\"1qmrpev\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2037\" data-start=\"2017\"\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2070\" data-start=\"2039\"\u003eA good entry into carbon steel.\u003c\/p\u003e\n\u003cp data-end=\"2255\" data-start=\"2072\"\u003eIt’s light, easy to use, and sits in that middle ground—not a fragile laser, it a workhorse. You can use it in a professional kitchen or at home without overthinking it.\u003c\/p\u003e\n\u003cp data-end=\"2426\" data-start=\"2257\"\u003eFor the price, the performance is hard to fault. Aogami Super is one of the best-performing steels out there, and this gives you access to it without spending big money.\u003c\/p\u003e\n\u003chr data-end=\"2431\" data-start=\"2428\"\u003e\n\u003ch2 data-end=\"2454\" data-start=\"2433\" data-section-id=\"q11yyz\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2454\" data-start=\"2436\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"2443\" data-end=\"2739\"\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) core, stainless clad\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki (polished)\u003c\/li\u003e\n\u003cli data-section-id=\"177jtmb\" data-start=\"2519\" data-end=\"2542\"\u003eBlade length: 140mm\u003c\/li\u003e\n\u003cli data-section-id=\"10qgtbg\" data-start=\"2543\" data-end=\"2569\"\u003eBlade thickness: 1.8mm@ handle, 1.2mm@ tip\u003c\/li\u003e\n\u003cli data-section-id=\"nn7won\" data-start=\"2570\" data-end=\"2595\"\u003eOverall length: 265mm\u003c\/li\u003e\n\u003cli data-section-id=\"1eoon43\" data-start=\"2596\" data-end=\"2618\"\u003eBlade height: 28mm\u003c\/li\u003e\n\u003cli data-section-id=\"tibnwo\" data-start=\"2619\" data-end=\"2635\"\u003eWeight: 64g\u003c\/li\u003e\n\u003cli\u003eHardness: ~63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"k0opmn\" data-start=\"2657\" data-end=\"2674\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli\u003eHandle: D-shape, Kebony Maple (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"2662\" data-start=\"2659\"\u003e\n\u003ch2 data-end=\"2682\" data-start=\"2664\" data-section-id=\"1lq28ec\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2682\" data-start=\"2667\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2783\" data-start=\"2684\"\u003eCarbon steel performance without the usual hassle.\u003cbr data-end=\"2737\" data-start=\"2734\"\u003eSharp, easy to maintain, and built to be used.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cb\u003eSteel: Super Blue Steel w\/ Stainless cladding\u003cbr\u003eFinish: Polished (Migaki)\u003cbr\u003eBlade length: 140mm\u003cbr\u003eBlade thickness: 1.8mm\u003cstrong\u003e@ handle, 1.2mm@ tip\u003c\/strong\u003e\u003cbr\u003eOverall length: 265mm\u003cbr\u003eBlade Height: 28mm\u003cbr\u003eWeight: 64g\u003cbr\u003eRHC: 63\u003cbr\u003eBevel: Double\u003cbr\u003eHandle: Right handed! D-Shape \u003cspan\u003eKebony Maple wood\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":43164084207857,"sku":"AFPE135TA","price":199.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Akifusasuperbluepetty135mm_webp.webp?v=1664183593"},{"product_id":"akifusa-nakiri-vegetable-knife-super-blue-steel-165mm","title":"Akifusa Nakiri (Vegetable Knife) Super Blue Steel 165mm","description":"\u003ch2\u003eAkifusa Nakiri (Vegetable Knife) Super Blue Steel 165mm:\u003c\/h2\u003e\n\u003cp data-start=\"435\" data-end=\"550\"\u003eIf you want to step into carbon steel without going all-in on maintenance or price, this is a solid place to start.\u003c\/p\u003e\n\u003cp data-start=\"552\" data-end=\"808\"\u003eThis Akifusa Nakiri is built around Aogami Super (Blue Super) steel—a high-carbon core known for excellent edge retention, sharpness, and ease of sharpening. It’s stainless clad, so you get the performance of carbon steel with less day-to-day upkeep.\u003c\/p\u003e\n\u003chr data-start=\"810\" data-end=\"813\"\u003e\n\u003ch2 data-section-id=\"14nfwon\" data-start=\"815\" data-end=\"836\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"818\" data-end=\"836\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"838\" data-end=\"1142\"\u003e\n\u003cli data-section-id=\"fkst9p\" data-start=\"838\" data-end=\"895\"\u003e\n\u003cstrong data-start=\"840\" data-end=\"861\"\u003eAogami Super core\u003c\/strong\u003e – holds a sharp edge for longer\u003c\/li\u003e\n\u003cli data-section-id=\"157fe71\" data-start=\"896\" data-end=\"958\"\u003e\n\u003cstrong data-start=\"898\" data-end=\"920\"\u003eStainless cladding\u003c\/strong\u003e – easier to manage than full carbon\u003c\/li\u003e\n\u003cli data-section-id=\"1nei3y7\" data-start=\"959\" data-end=\"1027\"\u003e\n\u003cstrong data-start=\"961\" data-end=\"988\"\u003eThin, lightweight blade\u003c\/strong\u003e – fast and clean through ingredients\u003c\/li\u003e\n\u003cli data-section-id=\"19zjij\" data-start=\"1028\" data-end=\"1076\"\u003e\n\u003cstrong data-start=\"1030\" data-end=\"1049\"\u003eEasy to sharpen\u003c\/strong\u003e – takes a very fine edge\u003c\/li\u003e\n\u003cli data-section-id=\"btbzws\" data-start=\"1077\" data-end=\"1142\"\u003e\n\u003cstrong data-start=\"1079\" data-end=\"1096\"\u003eBalanced feel\u003c\/strong\u003e – performance without being overly delicate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1144\" data-end=\"1147\"\u003e\n\u003ch2 data-section-id=\"1lpkfoc\" data-start=\"1149\" data-end=\"1164\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1152\" data-end=\"1164\"\u003eReal use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1166\" data-end=\"1372\"\u003eThis is a classic San Mai construction—a hard carbon steel core with softer stainless layers on the outside. It gives you a high-performance cutting edge while keeping the knife practical to use day to day.\u003c\/p\u003e\n\u003cp data-start=\"1374\" data-end=\"1523\"\u003eThe exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and gives the blade a bit of character.\u003c\/p\u003e\n\u003cp data-start=\"1525\" data-end=\"1720\"\u003eIn use, it feels light and responsive. It’s thinner than most Western knives, so it moves through food cleanly—but it’s not an ultra-thin laser. You can actually use it without worrying about it.\u003c\/p\u003e\n\u003chr data-start=\"1722\" data-end=\"1725\"\u003e\n\u003ch2 data-section-id=\"nqyzyx\" data-start=\"1727\" data-end=\"1746\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1730\" data-end=\"1746\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1748\" data-end=\"1899\"\u003e\n\u003cli data-section-id=\"sf8nqb\" data-start=\"1748\" data-end=\"1785\"\u003eCooks wanting to try carbon steel\u003c\/li\u003e\n\u003cli data-section-id=\"1uoq73c\" data-start=\"1786\" data-end=\"1832\"\u003eAnyone stepping up from entry-level knives\u003c\/li\u003e\n\u003cli data-section-id=\"qy8e8f\" data-start=\"1833\" data-end=\"1899\"\u003ePeople who want better edge retention without high maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1901\" data-end=\"2007\"\u003eIf you’ve been curious about carbon steel, this is an easy way to get into it without the usual downsides.\u003c\/p\u003e\n\u003chr data-start=\"2009\" data-end=\"2012\"\u003e\n\u003ch2 data-section-id=\"1qmrpev\" data-start=\"2014\" data-end=\"2037\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2017\" data-end=\"2037\"\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2039\" data-end=\"2070\"\u003eA good entry into carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"2072\" data-end=\"2255\"\u003eIt’s light, easy to use, and sits in that middle ground—not a fragile laser, it a workhorse. You can use it in a professional kitchen or at home without overthinking it.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2426\"\u003eFor the price, the performance is hard to fault. Aogami Super is one of the best-performing steels out there, and this gives you access to it without spending big money.\u003c\/p\u003e\n\u003chr data-start=\"2428\" data-end=\"2431\"\u003e\n\u003ch2 data-section-id=\"q11yyz\" data-start=\"2433\" data-end=\"2454\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2436\" data-end=\"2454\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"2739\" data-start=\"2443\"\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) core, stainless clad\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki (polished)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2542\" data-start=\"2519\" data-section-id=\"177jtmb\"\u003eBlade length: 165mm\u003c\/li\u003e\n\u003cli data-end=\"2569\" data-start=\"2543\" data-section-id=\"10qgtbg\"\u003eBlade thickness: 1.8mm@ handle, 1.7mm@ tip\u003c\/li\u003e\n\u003cli data-end=\"2595\" data-start=\"2570\" data-section-id=\"nn7won\"\u003eOverall length: 306mm\u003c\/li\u003e\n\u003cli data-end=\"2618\" data-start=\"2596\" data-section-id=\"1eoon43\"\u003eBlade height: 51mm\u003c\/li\u003e\n\u003cli data-end=\"2635\" data-start=\"2619\" data-section-id=\"tibnwo\"\u003eWeight: 158g\u003c\/li\u003e\n\u003cli\u003eHardness: ~63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2674\" data-start=\"2657\" data-section-id=\"k0opmn\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli\u003eHandle: D-shape, Kebony Maple (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2659\" data-end=\"2662\"\u003e\n\u003ch2 data-section-id=\"1lq28ec\" data-start=\"2664\" data-end=\"2682\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2667\" data-end=\"2682\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2684\" data-end=\"2783\"\u003eCarbon steel performance without the usual hassle.\u003cbr data-start=\"2734\" data-end=\"2737\"\u003eSharp, easy to maintain, and built to be used.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":43164101673201,"sku":"AFNA165TA","price":219.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Akifusa-Nakiri-165mm.wepb.webp?v=1660851985"},{"product_id":"akifusa-gyuto-chefs-knife-240mm-super-blue-steel-suminagashi","title":"Akifusa Gyuto (Chefs Knife) 240mm, Super Blue Steel, Suminagashi","description":"\u003ch2 data-end=\"68\" data-start=\"0\" data-section-id=\"1ombpmb\"\u003eAkifusa Gyuto (Chef’s Knife) 240mm – Super Blue Steel Suminagashi\u003c\/h2\u003e\n\u003cp data-end=\"238\" data-start=\"70\"\u003eHandmade in the famous knife-making region of Takefu, Echizen, this Akifusa Gyuto is forged by Yamamotouchi-Hamono using premium Aogami Super (Blue Super) carbon steel.\u003cbr\u003e\u003cbr\u003eFeaturing dramatic Suminagashi (“floating ink”) Damascus cladding, a kuro blacksmith finish, and a powerful 240mm profile, this knife delivers exceptional cutting performance with the rustic character only a true handmade carbon steel knife can offer.\u003cbr\u003e\u003cbr\u003eThis is a full carbon steel knife — including the Damascus cladding — so it will naturally develop a patina and vintage character over time with use.\u003c\/p\u003e\n\u003chr data-end=\"665\" data-start=\"662\"\u003e\n\u003ch2 data-end=\"684\" data-start=\"667\" data-section-id=\"dhunqv\"\u003eWhy this works\u003c\/h2\u003e\n\u003cp data-end=\"276\" data-start=\"19\"\u003eAogami Super steel is highly regarded for its edge retention, sharpening feel, and cutting performance. Combined with a thin, aggressive grind and tall blade height, this knife glides through ingredients effortlessly while still feeling substantial in hand.\u003cbr\u003e\u003cbr\u003eThe Suminagashi cladding and kuro finish give the knife a striking handcrafted appearance without sacrificing performance.\u003cbr\u003e\u003cbr\u003eBuilt in a Sanjo-style philosophy, this knife features the characteristics many enthusiasts chase — a rustic handmade feel, thicker spine, strong distal taper, and a very thin cutting edge that gives excellent cutting power without feeling fragile.\u003c\/p\u003e\n\u003chr data-end=\"1202\" data-start=\"1199\"\u003e\n\u003ch2 data-end=\"1215\" data-start=\"1204\" data-section-id=\"1gydkgs\"\u003eReal use\u003c\/h2\u003e\n\u003cp data-end=\"1281\" data-start=\"1217\"\u003eThis is the kind of knife that shines during long prep sessions.\u003cbr\u003eThe 240mm profile makes it ideal for:\u003c\/p\u003e\n\u003cul data-end=\"1401\" data-start=\"1321\"\u003e\n\u003cli data-end=\"1339\" data-start=\"1321\" data-section-id=\"1i2ff0p\"\u003elarge vegetables\u003c\/li\u003e\n\u003cli data-end=\"1350\" data-start=\"1340\" data-section-id=\"1psuof4\"\u003eproteins\u003c\/li\u003e\n\u003cli data-end=\"1358\" data-start=\"1351\" data-section-id=\"1634o6e\"\u003eherbs\u003c\/li\u003e\n\u003cli data-end=\"1375\" data-start=\"1359\" data-section-id=\"1oq4g26\"\u003ebulk prep work\u003c\/li\u003e\n\u003cli data-end=\"1401\" data-start=\"1376\" data-section-id=\"1g2ntzg\"\u003efast push and pull cuts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1531\" data-start=\"1403\"\u003eThe tall blade gives excellent knuckle clearance, while the thin edge geometry provides excellent food release and cutting feel.\u003c\/p\u003e\n\u003cp data-end=\"1644\" data-start=\"1533\"\u003eOver time the knife will develop its own patina, giving it a unique aged look that reflects how it’s been used.\u003c\/p\u003e\n\u003chr data-end=\"1649\" data-start=\"1646\"\u003e\n\u003ch2 data-end=\"1666\" data-start=\"1651\" data-section-id=\"15dqgbd\"\u003eWho it’s for\u003c\/h2\u003e\n\u003cp data-end=\"1680\" data-start=\"1668\"\u003ePerfect for:\u003c\/p\u003e\n\u003cul data-end=\"1855\" data-start=\"1681\"\u003e\n\u003cli data-end=\"1705\" data-start=\"1681\" data-section-id=\"1ygkig6\"\u003eexperienced home cooks\u003c\/li\u003e\n\u003cli data-end=\"1725\" data-start=\"1706\" data-section-id=\"kmke2y\"\u003eknife enthusiasts who love carbon steel\u003c\/li\u003e\n\u003cli data-end=\"1785\" data-start=\"1726\" data-section-id=\"1hh6fhy\"\u003echefs wanting a true handmade Japanese carbon steel knife\u003c\/li\u003e\n\u003cli data-end=\"1855\" data-start=\"1786\" data-section-id=\"6dboq7\"\u003eanyone wanting higher performance than entry-level stainless knives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1871\" data-start=\"1857\"\u003eNot ideal for:\u003c\/p\u003e\n\u003cul data-end=\"1996\" data-start=\"1872\"\u003e\n\u003cli data-end=\"1933\" data-start=\"1872\" data-section-id=\"rj9ij3\"\u003esomeone wanting completely maintenance-free stainless steel\u003c\/li\u003e\n\u003cli data-end=\"1971\" data-start=\"1934\" data-section-id=\"1tqg5g\"\u003eusers who leave knives wet or dirty\u003c\/li\u003e\n\u003cli data-end=\"1996\" data-start=\"1972\" data-section-id=\"1h9o4er\"\u003erough commercial abuse\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2029\" data-start=\"1998\"\u003eThis knife rewards proper care.\u003c\/p\u003e\n\u003chr data-end=\"2034\" data-start=\"2031\"\u003e\n\u003ch2 data-end=\"2054\" data-start=\"2036\" data-section-id=\"1ajbnh\"\u003eLeigh’s 2 cents\u003c\/h2\u003e\n\u003cp data-end=\"2249\" data-start=\"2119\"\u003eThe grind, profile, and cutting feel are excellent, and the Suminagashi finish gives it real personality without feeling overdone.\u003c\/p\u003e\n\u003cp data-end=\"2407\" data-start=\"2251\"\u003eYou can tell immediately this is a handmade knife — it has character, performance, and that slightly rustic feel good Japanese blacksmith work is known for.\u003c\/p\u003e\n\u003cp data-end=\"2538\" data-start=\"2409\"\u003eI’ve discounted these heavily simply because they haven’t moved the way I expected, not because there’s anything wrong with them.\u003c\/p\u003e\n\u003cp data-end=\"2655\" data-start=\"2540\"\u003eIf you’re comfortable caring for carbon steel, this is one of the best-value handmade knives on the site right now.\u003c\/p\u003e\n\u003chr data-end=\"2660\" data-start=\"2657\"\u003e\n\u003ch2 data-end=\"2679\" data-start=\"2662\" data-section-id=\"1a3ueyz\"\u003eSpecifications\u003c\/h2\u003e\n\u003cul data-end=\"3195\" data-start=\"2681\"\u003e\n\u003cli data-end=\"2720\" data-start=\"2681\" data-section-id=\"14ky12b\"\u003e\n\u003cstrong data-end=\"2698\" data-start=\"2683\"\u003eBlacksmith:\u003c\/strong\u003e Yamamotouchi-Hamono\u003c\/li\u003e\n\u003cli data-end=\"2759\" data-start=\"2721\" data-section-id=\"yojyxs\"\u003e\n\u003cstrong data-end=\"2734\" data-start=\"2723\"\u003eRegion:\u003c\/strong\u003e Takefu, Echizen, Japan\u003c\/li\u003e\n\u003cli data-end=\"2813\" data-start=\"2760\" data-section-id=\"7b6ydu\"\u003e\n\u003cstrong data-end=\"2772\" data-start=\"2762\"\u003eSteel:\u003c\/strong\u003e Aogami Super (Blue Super) Carbon Steel\u003c\/li\u003e\n\u003cli data-end=\"2865\" data-start=\"2814\" data-section-id=\"12lz6c3\"\u003e\n\u003cstrong data-end=\"2829\" data-start=\"2816\"\u003eCladding:\u003c\/strong\u003e Suminagashi Carbon Steel Cladding\u003c\/li\u003e\n\u003cli data-end=\"2919\" data-start=\"2866\" data-section-id=\"5rmze8\"\u003e\n\u003cstrong data-end=\"2879\" data-start=\"2868\"\u003eFinish:\u003c\/strong\u003e Kuro Tsuchime (Black Hammered Finish)\u003c\/li\u003e\n\u003cli data-end=\"2947\" data-start=\"2920\" data-section-id=\"87le0j\"\u003e\n\u003cstrong data-end=\"2939\" data-start=\"2922\"\u003eBlade Length:\u003c\/strong\u003e 245mm\u003c\/li\u003e\n\u003cli data-end=\"3006\" data-start=\"2948\" data-section-id=\"1hr42tq\"\u003e\n\u003cstrong data-end=\"2970\" data-start=\"2950\"\u003eBlade Thickness:\u003c\/strong\u003e 4.6mm above heel \/ 1.6mm near tip\u003c\/li\u003e\n\u003cli data-end=\"3033\" data-start=\"3007\" data-section-id=\"ruvb7o\"\u003e\n\u003cstrong data-end=\"3026\" data-start=\"3009\"\u003eBlade Height:\u003c\/strong\u003e 52mm\u003c\/li\u003e\n\u003cli data-end=\"3063\" data-start=\"3034\" data-section-id=\"1x0ljtg\"\u003e\n\u003cstrong data-end=\"3055\" data-start=\"3036\"\u003eOverall Length:\u003c\/strong\u003e 410mm\u003c\/li\u003e\n\u003cli data-end=\"3088\" data-start=\"3064\" data-section-id=\"3dduhw\"\u003e\n\u003cstrong data-end=\"3077\" data-start=\"3066\"\u003eWeight:\u003c\/strong\u003e 245–265g\u003c\/li\u003e\n\u003cli data-end=\"3114\" data-start=\"3089\" data-section-id=\"1crs8ro\"\u003e\n\u003cstrong data-end=\"3104\" data-start=\"3091\"\u003eHardness:\u003c\/strong\u003e ~63 HRC\u003c\/li\u003e\n\u003cli data-end=\"3142\" data-start=\"3115\" data-section-id=\"1p3zarr\"\u003e\n\u003cstrong data-end=\"3127\" data-start=\"3117\"\u003eBevel:\u003c\/strong\u003e Double Bevel\u003c\/li\u003e\n\u003cli data-end=\"3195\" data-start=\"3143\" data-section-id=\"1gqnb6q\"\u003e\n\u003cstrong data-end=\"3156\" data-start=\"3145\"\u003eHandle:\u003c\/strong\u003e D-Shape Rosewood Handle (Right-Handed)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"3200\" data-start=\"3197\"\u003e\n\u003ch2 data-end=\"3216\" data-start=\"3202\" data-section-id=\"1msgxz8\"\u003eBottom line\u003c\/h2\u003e\n\u003cp data-end=\"3413\" data-start=\"3218\"\u003eA beautifully handmade full carbon steel Gyuto with serious cutting performance, standout looks, and excellent value for anyone wanting to step into high-performance Japanese carbon steel knives.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"3521\" data-start=\"3415\"\u003eJust remember — this is true carbon steel. Treat it properly, keep it dry, and it’ll reward you for years.\u003c\/p\u003e\n\u003cp\u003e*The core steel and cladding of this knife is subject to corrosion, so be sure to follow knife care instructions to help avoid surface rust.\u003cbr\u003eBe careful not to scratch off the black cladding. Once it has gone you can't get it back!\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":43165904863473,"sku":"AFGY240SB-S","price":369.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/insta.-Akifusa-Gyuto-240mm-Super-Blue-Steel-Suminagashi.jpg?v=1660890091"},{"product_id":"akifusa-gyuto-chefs-knife-super-blue-steel-240mm","title":"Akifusa Gyuto (Chefs Knife) Super Blue Steel 240mm","description":"\u003ch2\u003eAkifusa Gyuto (Chefs Knife) Super Blue Steel 240mm:\u003c\/h2\u003e\n\u003cp data-end=\"550\" data-start=\"435\"\u003eIf you want to step into carbon steel without going all-in on maintenance or price, this is a solid place to start.\u003c\/p\u003e\n\u003cp data-end=\"808\" data-start=\"552\"\u003eThis Akifusa Gyuto is built around Aogami Super (Blue Super) steel—a high-carbon core known for excellent edge retention, sharpness, and ease of sharpening. It’s stainless clad, so you get the performance of carbon steel with less day-to-day upkeep.\u003c\/p\u003e\n\u003chr data-end=\"813\" data-start=\"810\"\u003e\n\u003ch2 data-end=\"836\" data-start=\"815\" data-section-id=\"14nfwon\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"836\" data-start=\"818\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1142\" data-start=\"838\"\u003e\n\u003cli data-end=\"895\" data-start=\"838\" data-section-id=\"fkst9p\"\u003e\n\u003cstrong data-end=\"861\" data-start=\"840\"\u003eAogami Super core\u003c\/strong\u003e – holds a sharp edge for longer\u003c\/li\u003e\n\u003cli data-end=\"958\" data-start=\"896\" data-section-id=\"157fe71\"\u003e\n\u003cstrong data-end=\"920\" data-start=\"898\"\u003eStainless cladding\u003c\/strong\u003e – easier to manage than full carbon\u003c\/li\u003e\n\u003cli data-end=\"1027\" data-start=\"959\" data-section-id=\"1nei3y7\"\u003e\n\u003cstrong data-end=\"988\" data-start=\"961\"\u003eThin, lightweight blade\u003c\/strong\u003e – fast and clean through ingredients\u003c\/li\u003e\n\u003cli data-end=\"1076\" data-start=\"1028\" data-section-id=\"19zjij\"\u003e\n\u003cstrong data-end=\"1049\" data-start=\"1030\"\u003eEasy to sharpen\u003c\/strong\u003e – takes a very fine edge\u003c\/li\u003e\n\u003cli data-end=\"1142\" data-start=\"1077\" data-section-id=\"btbzws\"\u003e\n\u003cstrong data-end=\"1096\" data-start=\"1079\"\u003eBalanced feel\u003c\/strong\u003e – performance without being overly delicate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1147\" data-start=\"1144\"\u003e\n\u003ch2 data-end=\"1164\" data-start=\"1149\" data-section-id=\"1lpkfoc\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1164\" data-start=\"1152\"\u003eReal use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1372\" data-start=\"1166\"\u003eThis is a classic San Mai construction—a hard carbon steel core with softer stainless layers on the outside. It gives you a high-performance cutting edge while keeping the knife practical to use day to day.\u003c\/p\u003e\n\u003cp data-end=\"1523\" data-start=\"1374\"\u003eThe exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and gives the blade a bit of character.\u003c\/p\u003e\n\u003cp data-end=\"1720\" data-start=\"1525\"\u003eIn use, it feels light and responsive. It’s thinner than most Western knives, so it moves through food cleanly—but it’s not an ultra-thin laser. You can actually use it without worrying about it.\u003c\/p\u003e\n\u003chr data-end=\"1725\" data-start=\"1722\"\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1746\" data-start=\"1730\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1899\" data-start=\"1748\"\u003e\n\u003cli data-end=\"1785\" data-start=\"1748\" data-section-id=\"sf8nqb\"\u003eCooks wanting to try carbon steel\u003c\/li\u003e\n\u003cli data-end=\"1832\" data-start=\"1786\" data-section-id=\"1uoq73c\"\u003eAnyone stepping up from entry-level knives\u003c\/li\u003e\n\u003cli data-end=\"1899\" data-start=\"1833\" data-section-id=\"qy8e8f\"\u003ePeople who want better edge retention without high maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2007\" data-start=\"1901\"\u003eIf you’ve been curious about carbon steel, this is an easy way to get into it without the usual downsides.\u003c\/p\u003e\n\u003chr data-end=\"2012\" data-start=\"2009\"\u003e\n\u003ch2 data-end=\"2037\" data-start=\"2014\" data-section-id=\"1qmrpev\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2037\" data-start=\"2017\"\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2070\" data-start=\"2039\"\u003eA good entry into carbon steel.\u003c\/p\u003e\n\u003cp data-end=\"2255\" data-start=\"2072\"\u003eIt’s light, easy to use, and sits in that middle ground—not a fragile laser, it a workhorse. You can use it in a professional kitchen or at home without overthinking it.\u003c\/p\u003e\n\u003cp data-end=\"2426\" data-start=\"2257\"\u003eFor the price, the performance is hard to fault. Aogami Super is one of the best-performing steels out there, and this gives you access to it without spending big money.\u003c\/p\u003e\n\u003chr data-end=\"2431\" data-start=\"2428\"\u003e\n\u003ch2 data-end=\"2454\" data-start=\"2433\" data-section-id=\"q11yyz\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2454\" data-start=\"2436\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"2443\" data-end=\"2739\"\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) core, stainless clad\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki (polished)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"177jtmb\" data-start=\"2519\" data-end=\"2542\"\u003eBlade length: 243mm\u003c\/li\u003e\n\u003cli data-section-id=\"10qgtbg\" data-start=\"2543\" data-end=\"2569\"\u003eBlade thickness: 2.4mm@ handle, 1.7mm@ tip\u003c\/li\u003e\n\u003cli data-section-id=\"nn7won\" data-start=\"2570\" data-end=\"2595\"\u003eOverall length: 395mm\u003c\/li\u003e\n\u003cli data-section-id=\"1eoon43\" data-start=\"2596\" data-end=\"2618\"\u003eBlade height: 48mm\u003c\/li\u003e\n\u003cli data-section-id=\"tibnwo\" data-start=\"2619\" data-end=\"2635\"\u003eWeight: 180g\u003c\/li\u003e\n\u003cli\u003eHardness: ~63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"k0opmn\" data-start=\"2657\" data-end=\"2674\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli\u003eHandle: D-shape, Kebony Maple (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"2662\" data-start=\"2659\"\u003e\n\u003ch2 data-end=\"2682\" data-start=\"2664\" data-section-id=\"1lq28ec\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2682\" data-start=\"2667\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2783\" data-start=\"2684\"\u003eCarbon steel performance without the usual hassle.\u003cbr data-end=\"2737\" data-start=\"2734\"\u003eSharp, easy to maintain, and built to be used.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":43166415061233,"sku":"AFGY240TA","price":259.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Akifusa240mmsuperbluegyuto.webp?v=1665533958"},{"product_id":"nao-yamamoto-petty-utility-knife-135mm-vg10-steel-damascus-clad","title":"Nao Yamamoto Petty (Utility Knife) 135mm, VG10 steel-damascus clad","description":"\u003ch2\u003eDiscover the craftsmanship of one of Japan’s most exciting young blacksmiths, \u003cstrong data-start=\"287\" data-end=\"303\"\u003eNao Yamamoto.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp data-start=\"209\" data-end=\"550\"\u003eHandmade in the famous knife-making region of \u003cstrong data-start=\"396\" data-end=\"415\"\u003eTakefu, Echizen\u003c\/strong\u003e, this knife blends centuries of Japanese tradition with a modern, functional design built for chefs and passionate home cooks alike.\u003c\/p\u003e\n\u003cp data-start=\"552\" data-end=\"949\"\u003eThe blade features a \u003cstrong data-start=\"573\" data-end=\"602\"\u003eVG10 stainless steel core\u003c\/strong\u003e, renowned for its excellent edge retention, sharpness, and resistance to rust. It is beautifully \u003cstrong data-start=\"708\" data-end=\"726\"\u003eDamascus clad\u003c\/strong\u003e, showcasing an elegant flowing pattern that highlights Yamamoto’s meticulous traditional forging techniques. The result is a knife that not only performs at the highest level but also brings simplistic visual artistry to your kitchen.\u003c\/p\u003e\n\u003cp data-start=\"1260\" data-end=\"1312\"\u003e\u003cstrong data-start=\"1260\" data-end=\"1310\"\u003eWhy Choose a Nao Yamamoto VG10 Damascus Knife?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1313\" data-end=\"1614\"\u003e\n\u003cli data-start=\"1313\" data-end=\"1389\"\u003e\n\u003cp data-start=\"1315\" data-end=\"1389\"\u003eFully hand-forged in Echizen, Japan, by award-winning blacksmith Nao Yamamoto.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1390\" data-end=\"1468\"\u003e\n\u003cp data-start=\"1392\" data-end=\"1468\"\u003eVG10 stainless steel core for easy maintenance.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1469\" data-end=\"1539\"\u003e\n\u003cp data-start=\"1471\" data-end=\"1539\"\u003eStriking Damascus cladding \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1540\" data-end=\"1614\"\u003e\n\u003cp data-start=\"1542\" data-end=\"1614\"\u003eA perfect balance of traditional craftsmanship and modern performance.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cem\u003e\u003cb\u003eThis knife is not just a kitchen tool—it’s an investment in Japanese heritage and exceptional quality.\u003c\/b\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cblockquote\u003e\n\u003ch3\u003e\u003cem\u003eBring home the artistry of \u003cstrong data-start=\"1749\" data-end=\"1792\"\u003eNao Yamamoto’s VG10 Damascus Clad knife\u003c\/strong\u003e and experience why Japanese blades are celebrated worldwide.\u003c\/em\u003e\u003c\/h3\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003e\u003cem\u003e\u003cbr\u003e\u003cstrong\u003eLeigh's 2 cents\u003c\/strong\u003e: Real handmade knives in a small workshop that currently consists of Nao and his brother-in-law.\u003cbr\u003eNao has spent a lot of time training under some of Japan's best knife makers (\u003cspan\u003eMasami Azai \u0026amp; Kamotou Hamono).\u003c\/span\u003e\u003cbr\u003eI believe Nao will be one of Japan's most wanted knife makers in years to come.\u003cbr\u003e*D- shaped handle is usually for right hand only :-(\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003cb\u003eSteel: VG10 stainless ste\u003c\/b\u003e\u003cstrong\u003eel, damascus Clad\u003c\/strong\u003e\u003cb\u003e\u003cbr\u003eFinis\u003c\/b\u003e\u003cstrong\u003eh: Damascus\u003cbr\u003e\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eBlade length: 140mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBlade thickness: 3.4mm (Above Heel) 1.1mm (Near Tip)\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eOverall length: 272mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBlade Height: 33mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWeight: 88g\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRHC: 60-63\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBevel: Double\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eHandle: D-Shape, Right-Handed handle!\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Nao Yamamoto","offers":[{"title":"Default Title","offer_id":46975248302321,"sku":"AFPE135ST VG10","price":249.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/files\/2025-09-01_Blade-Runner_David-Griffen-Photography-011.webp?v=1759175235"},{"product_id":"nao-yamamoto-gyuto-chefs-knife-210mm-vg10-steel-damascus-clad","title":"Nao Yamamoto Gyuto (Chefs Knife) 210mm, VG10 steel-damascus clad","description":"\u003ch2\u003eDiscover the craftsmanship of one of Japan’s most exciting young blacksmiths, \u003cstrong data-end=\"303\" data-start=\"287\"\u003eNao Yamamoto.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp data-end=\"550\" data-start=\"209\"\u003eHandmade in the famous knife-making region of \u003cstrong data-end=\"415\" data-start=\"396\"\u003eTakefu, Echizen\u003c\/strong\u003e, this knife blends centuries of Japanese tradition with a modern, functional design built for chefs and passionate home cooks alike.\u003c\/p\u003e\n\u003cp data-end=\"949\" data-start=\"552\"\u003eThe blade features a \u003cstrong data-end=\"602\" data-start=\"573\"\u003eVG10 stainless steel core\u003c\/strong\u003e, renowned for its excellent edge retention, sharpness, and resistance to rust. It is beautifully \u003cstrong data-end=\"726\" data-start=\"708\"\u003eDamascus clad\u003c\/strong\u003e, showcasing an elegant flowing pattern that highlights Yamamoto’s meticulous traditional forging techniques. The result is a knife that not only performs at the highest level but also brings simplistic visual artistry to your kitchen.\u003c\/p\u003e\n\u003cp data-end=\"1312\" data-start=\"1260\"\u003e\u003cstrong data-end=\"1310\" data-start=\"1260\"\u003eWhy Choose a Nao Yamamoto VG10 Damascus Knife?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1614\" data-start=\"1313\"\u003e\n\u003cli data-end=\"1389\" data-start=\"1313\"\u003e\n\u003cp data-end=\"1389\" data-start=\"1315\"\u003eFully hand-forged in Echizen, Japan, by award-winning blacksmith Nao Yamamoto.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1468\" data-start=\"1390\"\u003e\n\u003cp data-end=\"1468\" data-start=\"1392\"\u003eVG10 stainless steel core for easy maintenance.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1539\" data-start=\"1469\"\u003e\n\u003cp data-end=\"1539\" data-start=\"1471\"\u003eStriking Damascus cladding \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1614\" data-start=\"1540\"\u003e\n\u003cp data-end=\"1614\" data-start=\"1542\"\u003eA perfect balance of traditional craftsmanship and modern performance.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cem\u003e\u003cb\u003eThis knife is not just a kitchen tool—it’s an investment in Japanese heritage and exceptional quality.\u003c\/b\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cblockquote\u003e\n\u003ch3\u003e\u003cem\u003eBring home the artistry of \u003cstrong data-end=\"1792\" data-start=\"1749\"\u003eNao Yamamoto’s VG10 Damascus Clad knife\u003c\/strong\u003e and experience why Japanese blades are celebrated worldwide.\u003c\/em\u003e\u003c\/h3\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003e\u003cem\u003e\u003cbr\u003e\u003cstrong\u003eLeigh's 2 cents\u003c\/strong\u003e: Real handmade knives in a small workshop that currently consists of Nao and his brother-in-law.\u003cbr\u003eNao has spent a lot of time training under some of Japan's best knife makers (\u003cspan\u003eMasami Azai \u0026amp; Kamotou Hamono).\u003c\/span\u003e\u003cbr\u003eI believe Nao will be one of Japan's most wanted knife makers in years to come.\u003cbr\u003e*D- shaped handle is usually for right hand only :-(\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003cb\u003eSteel: VG10 stainless ste\u003c\/b\u003e\u003cstrong\u003eel, damascus Clad\u003c\/strong\u003e\u003cb\u003e\u003cbr\u003eFinis\u003c\/b\u003e\u003cstrong\u003eh: Damascus\u003cbr\u003e\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eBlade length: 213mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBlade thickness: 3.8mm (Above Heel) 1.6mm (Near Tip)\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eOverall length: 370mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBlade Height: 51mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWeight: 195g\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRHC: 60-63\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBevel: Double\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eHandle: D-Shape, Right-Handed handle!\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Nao Yamamoto","offers":[{"title":"Default Title","offer_id":46977638269169,"sku":"AFGY210ST VG10","price":639.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/files\/2025-09-01_Blade-Runner_David-Griffen-Photography-012.webp?v=1759179396"},{"product_id":"nao-yamamoto-gyuto-chefs-knife-240mm-vg10-steel-damascus-clad","title":"Nao Yamamoto Gyuto (Chefs Knife) 240mm, VG10 steel-damascus clad","description":"\u003ch2\u003eDiscover the craftsmanship of one of Japan’s most exciting young blacksmiths, \u003cstrong data-end=\"303\" data-start=\"287\"\u003eNao Yamamoto.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp data-end=\"550\" data-start=\"209\"\u003eHandmade in the famous knife-making region of \u003cstrong data-end=\"415\" data-start=\"396\"\u003eTakefu, Echizen\u003c\/strong\u003e, this knife blends centuries of Japanese tradition with a modern, functional design built for chefs and passionate home cooks alike.\u003c\/p\u003e\n\u003cp data-end=\"949\" data-start=\"552\"\u003eThe blade features a \u003cstrong data-end=\"602\" data-start=\"573\"\u003eVG10 stainless steel core\u003c\/strong\u003e, renowned for its excellent edge retention, sharpness, and resistance to rust. It is beautifully \u003cstrong data-end=\"726\" data-start=\"708\"\u003eDamascus clad\u003c\/strong\u003e, showcasing an elegant flowing pattern that highlights Yamamoto’s meticulous traditional forging techniques. The result is a knife that not only performs at the highest level but also brings simplistic visual artistry to your kitchen.\u003c\/p\u003e\n\u003cp data-end=\"1312\" data-start=\"1260\"\u003e\u003cstrong data-end=\"1310\" data-start=\"1260\"\u003eWhy Choose a Nao Yamamoto VG10 Damascus Knife?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1614\" data-start=\"1313\"\u003e\n\u003cli data-end=\"1389\" data-start=\"1313\"\u003e\n\u003cp data-end=\"1389\" data-start=\"1315\"\u003eFully hand-forged in Echizen, Japan, by award-winning blacksmith Nao Yamamoto.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1468\" data-start=\"1390\"\u003e\n\u003cp data-end=\"1468\" data-start=\"1392\"\u003eVG10 stainless steel core for easy maintenance.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1539\" data-start=\"1469\"\u003e\n\u003cp data-end=\"1539\" data-start=\"1471\"\u003eStriking Damascus cladding \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1614\" data-start=\"1540\"\u003e\n\u003cp data-end=\"1614\" data-start=\"1542\"\u003eA perfect balance of traditional craftsmanship and modern performance.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cem\u003e\u003cb\u003eThis knife is not just a kitchen tool—it’s an investment in Japanese heritage and exceptional quality.\u003c\/b\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cblockquote\u003e\n\u003ch3\u003e\u003cem\u003eBring home the artistry of \u003cstrong data-end=\"1792\" data-start=\"1749\"\u003eNao Yamamoto’s VG10 Damascus Clad knife\u003c\/strong\u003e and experience why Japanese blades are celebrated worldwide.\u003c\/em\u003e\u003c\/h3\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003e\u003cem\u003e\u003cbr\u003e\u003cstrong\u003eLeigh's 2 cents\u003c\/strong\u003e: Real handmade knives in a small workshop that currently consists of Nao and his brother-in-law.\u003cbr\u003eNao has spent a lot of time training under some of Japan's best knife makers (\u003cspan\u003eMasami Azai \u0026amp; Kamotou Hamono).\u003c\/span\u003e\u003cbr\u003eI believe Nao will be one of Japan's most wanted knife makers in years to come.\u003cbr\u003e*D- shaped handle is usually for right hand only :-(\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003cb\u003eSteel: VG10 stainless ste\u003c\/b\u003e\u003cstrong\u003eel, damascus Clad\u003c\/strong\u003e\u003cb\u003e\u003cbr\u003eFinis\u003c\/b\u003e\u003cstrong\u003eh: Damascus\u003cbr\u003e\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eBlade length: 244mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBlade thickness: 4.0mm (Above Heel) 1.8mm (Near Tip)\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eOverall length: 400mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBlade Height: 53mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWeight: 220g\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRHC: 60-63\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBevel: Double\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eHandle: D-Shape, Right-Handed handle!\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Nao Yamamoto","offers":[{"title":"Default Title","offer_id":46977878753521,"sku":"AFGY240ST VG10","price":679.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/files\/2025-09-01_Blade-Runner_David-Griffen-Photography-014.webp?v=1759184569"},{"product_id":"nao-yamamoto-sujihiki-knives-carving-knife-240mm-vg10-steel-damascus-clad","title":"Nao Yamamoto Sujihiki Knives (Carving Knife) 240mm, VG10 steel-damascus clad","description":"\u003ch2\u003eDiscover the craftsmanship of one of Japan’s most exciting young blacksmiths, \u003cstrong data-end=\"303\" data-start=\"287\"\u003eNao Yamamoto.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp data-end=\"550\" data-start=\"209\"\u003eHandmade in the famous knife-making region of \u003cstrong data-end=\"415\" data-start=\"396\"\u003eTakefu, Echizen\u003c\/strong\u003e, this knife blends centuries of Japanese tradition with a modern, functional design built for chefs and passionate home cooks alike.\u003c\/p\u003e\n\u003cp data-end=\"949\" data-start=\"552\"\u003eThe blade features a \u003cstrong data-end=\"602\" data-start=\"573\"\u003eVG10 stainless steel core\u003c\/strong\u003e, renowned for its excellent edge retention, sharpness, and resistance to rust. It is beautifully \u003cstrong data-end=\"726\" data-start=\"708\"\u003eDamascus clad\u003c\/strong\u003e, showcasing an elegant flowing pattern that highlights Yamamoto’s meticulous traditional forging techniques. The result is a knife that not only performs at the highest level but also brings simplistic visual artistry to your kitchen.\u003c\/p\u003e\n\u003cp data-end=\"1312\" data-start=\"1260\"\u003e\u003cstrong data-end=\"1310\" data-start=\"1260\"\u003eWhy Choose a Nao Yamamoto VG10 Damascus Knife?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1614\" data-start=\"1313\"\u003e\n\u003cli data-end=\"1389\" data-start=\"1313\"\u003e\n\u003cp data-end=\"1389\" data-start=\"1315\"\u003eFully hand-forged in Echizen, Japan, by award-winning blacksmith Nao Yamamoto.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1468\" data-start=\"1390\"\u003e\n\u003cp data-end=\"1468\" data-start=\"1392\"\u003eVG10 stainless steel core for easy maintenance.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1539\" data-start=\"1469\"\u003e\n\u003cp data-end=\"1539\" data-start=\"1471\"\u003eStriking Damascus cladding \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1614\" data-start=\"1540\"\u003e\n\u003cp data-end=\"1614\" data-start=\"1542\"\u003eA perfect balance of traditional craftsmanship and modern performance.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cem\u003e\u003cb\u003eThis knife is not just a kitchen tool—it’s an investment in Japanese heritage and exceptional quality.\u003c\/b\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cblockquote\u003e\n\u003ch3\u003e\u003cem\u003eBring home the artistry of \u003cstrong data-end=\"1792\" data-start=\"1749\"\u003eNao Yamamoto’s VG10 Damascus Clad knife\u003c\/strong\u003e and experience why Japanese blades are celebrated worldwide.\u003c\/em\u003e\u003c\/h3\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003e\u003cem\u003e\u003cbr\u003e\u003cstrong\u003eLeigh's 2 cents\u003c\/strong\u003e: Real handmade knives in a small workshop that currently consists of Nao and his brother-in-law.\u003cbr\u003eNao has spent a lot of time training under some of Japan's best knife makers (\u003cspan\u003eMasami Azai \u0026amp; Kamotou Hamono).\u003c\/span\u003e\u003cbr\u003eI believe Nao will be one of Japan's most wanted knife makers in years to come.\u003cbr\u003e*D- shaped handle is usually for right hand only :-(\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003cb\u003eSteel: VG10 stainless ste\u003c\/b\u003e\u003cstrong\u003eel, damascus Clad\u003c\/strong\u003e\u003cb\u003e\u003cbr\u003eFinis\u003c\/b\u003e\u003cstrong\u003eh: Damascus\u003cbr\u003e\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eBlade length: 246mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBlade thickness: 3.5mm (Above Heel) 1.5mm (Near Tip)\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eOverall length: 401mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBlade Height: 42mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWeight: 175g\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRHC: 60-63\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBevel: Double\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eHandle: D-Shape, Right-Handed handle!\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"The Blade Runner","offers":[{"title":"Default Title","offer_id":47021900398833,"sku":"AFSU240ST VG10","price":659.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/files\/2025-09-01_Blade-Runner_David-Griffen-Photography-013.webp?v=1760580236"},{"product_id":"akifusa-gyuto-kiritsuke-hybird-super-blue-steel-210mm","title":"Akifusa Gyuto-Kiritsuke (Hybird) Super Blue Steel 210mm","description":"\u003ch2\u003eAkifusa Gyuto-Kiritsuke (Hybird) Super Blue Steel 210mm\u003c\/h2\u003e\n\u003cp data-start=\"435\" data-end=\"550\"\u003eIf you want to step into carbon steel without going all-in on maintenance or price, this is a solid place to start.\u003c\/p\u003e\n\u003cp data-start=\"552\" data-end=\"808\"\u003eThis Akifusa Gyuto-Kiritsuke is built around Aogami Super (Blue Super) steel—a high-carbon core known for excellent edge retention, sharpness, and ease of sharpening. It’s stainless clad, so you get the performance of carbon steel with less day-to-day upkeep.\u003c\/p\u003e\n\u003chr data-start=\"810\" data-end=\"813\"\u003e\n\u003ch2 data-section-id=\"14nfwon\" data-start=\"815\" data-end=\"836\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"818\" data-end=\"836\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"838\" data-end=\"1142\"\u003e\n\u003cli data-section-id=\"fkst9p\" data-start=\"838\" data-end=\"895\"\u003e\n\u003cstrong data-start=\"840\" data-end=\"861\"\u003eAogami Super core\u003c\/strong\u003e – holds a sharp edge for longer\u003c\/li\u003e\n\u003cli data-section-id=\"157fe71\" data-start=\"896\" data-end=\"958\"\u003e\n\u003cstrong data-start=\"898\" data-end=\"920\"\u003eStainless cladding\u003c\/strong\u003e – easier to manage than full carbon\u003c\/li\u003e\n\u003cli data-section-id=\"1nei3y7\" data-start=\"959\" data-end=\"1027\"\u003e\n\u003cstrong data-start=\"961\" data-end=\"988\"\u003eThin, lightweight blade\u003c\/strong\u003e – fast and clean through ingredients\u003c\/li\u003e\n\u003cli data-section-id=\"19zjij\" data-start=\"1028\" data-end=\"1076\"\u003e\n\u003cstrong data-start=\"1030\" data-end=\"1049\"\u003eEasy to sharpen\u003c\/strong\u003e – takes a very fine edge\u003c\/li\u003e\n\u003cli data-section-id=\"btbzws\" data-start=\"1077\" data-end=\"1142\"\u003e\n\u003cstrong data-start=\"1079\" data-end=\"1096\"\u003eBalanced feel\u003c\/strong\u003e – performance without being overly delicate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1144\" data-end=\"1147\"\u003e\n\u003ch2 data-section-id=\"1lpkfoc\" data-start=\"1149\" data-end=\"1164\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1152\" data-end=\"1164\"\u003eReal use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1166\" data-end=\"1372\"\u003eThis is a classic San Mai construction—a hard carbon steel core with softer stainless layers on the outside. It gives you a high-performance cutting edge while keeping the knife practical to use day to day.\u003c\/p\u003e\n\u003cp data-start=\"1374\" data-end=\"1523\"\u003eThe exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and gives the blade a bit of character.\u003c\/p\u003e\n\u003cp data-start=\"1525\" data-end=\"1720\"\u003eIn use, it feels light and responsive. It’s thinner than most Western knives, so it moves through food cleanly—but it’s not an ultra-thin laser. You can actually use it without worrying about it.\u003c\/p\u003e\n\u003chr data-start=\"1722\" data-end=\"1725\"\u003e\n\u003ch2 data-section-id=\"nqyzyx\" data-start=\"1727\" data-end=\"1746\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1730\" data-end=\"1746\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1748\" data-end=\"1899\"\u003e\n\u003cli data-section-id=\"sf8nqb\" data-start=\"1748\" data-end=\"1785\"\u003eCooks wanting to try carbon steel\u003c\/li\u003e\n\u003cli data-section-id=\"1uoq73c\" data-start=\"1786\" data-end=\"1832\"\u003eAnyone stepping up from entry-level knives\u003c\/li\u003e\n\u003cli data-section-id=\"qy8e8f\" data-start=\"1833\" data-end=\"1899\"\u003ePeople who want better edge retention without high maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1901\" data-end=\"2007\"\u003eIf you’ve been curious about carbon steel, this is an easy way to get into it without the usual downsides.\u003c\/p\u003e\n\u003chr data-start=\"2009\" data-end=\"2012\"\u003e\n\u003ch2 data-section-id=\"1qmrpev\" data-start=\"2014\" data-end=\"2037\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2017\" data-end=\"2037\"\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2039\" data-end=\"2070\"\u003eA good entry into carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"2072\" data-end=\"2255\"\u003eIt’s light, easy to use, and sits in that middle ground—not a fragile laser, it a workhorse. You can use it in a professional kitchen or at home without overthinking it.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2426\"\u003eFor the price, the performance is hard to fault. Aogami Super is one of the best-performing steels out there, and this gives you access to it without spending big money.\u003c\/p\u003e\n\u003chr data-start=\"2428\" data-end=\"2431\"\u003e\n\u003ch2 data-section-id=\"q11yyz\" data-start=\"2433\" data-end=\"2454\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2436\" data-end=\"2454\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"2739\" data-start=\"2443\"\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) core, stainless clad\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki (polished)\u003c\/li\u003e\n\u003cli data-end=\"2542\" data-start=\"2519\" data-section-id=\"177jtmb\"\u003eBlade length: 212mm\u003c\/li\u003e\n\u003cli data-end=\"2569\" data-start=\"2543\" data-section-id=\"10qgtbg\"\u003eBlade thickness: 1.9mm@ handle, 1.4mm@ tip\u003c\/li\u003e\n\u003cli data-end=\"2595\" data-start=\"2570\" data-section-id=\"nn7won\"\u003eOverall length: 371mm\u003c\/li\u003e\n\u003cli data-end=\"2618\" data-start=\"2596\" data-section-id=\"1eoon43\"\u003eBlade height: 45mm\u003c\/li\u003e\n\u003cli data-end=\"2635\" data-start=\"2619\" data-section-id=\"tibnwo\"\u003eWeight: 154g\u003c\/li\u003e\n\u003cli\u003eHardness: ~63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2674\" data-start=\"2657\" data-section-id=\"k0opmn\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli\u003eHandle: D-shape, Kebony Maple (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2659\" data-end=\"2662\"\u003e\n\u003ch2 data-section-id=\"1lq28ec\" data-start=\"2664\" data-end=\"2682\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2667\" data-end=\"2682\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2684\" data-end=\"2783\"\u003eCarbon steel performance without the usual hassle.\u003cbr data-start=\"2734\" data-end=\"2737\"\u003eSharp, easy to maintain, and built to be used.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":48124243476721,"sku":"AFKI210TA","price":269.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/files\/AkifusaMigakisuperbluesteelKiristuke210mm.01.webp?v=1777794792"},{"product_id":"akifusa-gyuto-kiritsuke-hybird-super-blue-steel-240mm","title":"Akifusa Gyuto-Kiritsuke (Hybird) Super Blue Steel 240mm","description":"\u003ch2\u003eAkifusa Gyuto-Kiritsuke (Hybird) Super Blue Steel 240mm\u003c\/h2\u003e\n\u003cp data-start=\"435\" data-end=\"550\"\u003eIf you want to step into carbon steel without going all-in on maintenance or price, this is a solid place to start.\u003c\/p\u003e\n\u003cp data-start=\"552\" data-end=\"808\"\u003eThis Akifusa Gyuto-Kiritsuke is built around Aogami Super (Blue Super) steel—a high-carbon core known for excellent edge retention, sharpness, and ease of sharpening. It’s stainless clad, so you get the performance of carbon steel with less day-to-day upkeep.\u003c\/p\u003e\n\u003chr data-start=\"810\" data-end=\"813\"\u003e\n\u003ch2 data-section-id=\"14nfwon\" data-start=\"815\" data-end=\"836\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"818\" data-end=\"836\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"838\" data-end=\"1142\"\u003e\n\u003cli data-section-id=\"fkst9p\" data-start=\"838\" data-end=\"895\"\u003e\n\u003cstrong data-start=\"840\" data-end=\"861\"\u003eAogami Super core\u003c\/strong\u003e – holds a sharp edge for longer\u003c\/li\u003e\n\u003cli data-section-id=\"157fe71\" data-start=\"896\" data-end=\"958\"\u003e\n\u003cstrong data-start=\"898\" data-end=\"920\"\u003eStainless cladding\u003c\/strong\u003e – easier to manage than full carbon\u003c\/li\u003e\n\u003cli data-section-id=\"1nei3y7\" data-start=\"959\" data-end=\"1027\"\u003e\n\u003cstrong data-start=\"961\" data-end=\"988\"\u003eThin, lightweight blade\u003c\/strong\u003e – fast and clean through ingredients\u003c\/li\u003e\n\u003cli data-section-id=\"19zjij\" data-start=\"1028\" data-end=\"1076\"\u003e\n\u003cstrong data-start=\"1030\" data-end=\"1049\"\u003eEasy to sharpen\u003c\/strong\u003e – takes a very fine edge\u003c\/li\u003e\n\u003cli data-section-id=\"btbzws\" data-start=\"1077\" data-end=\"1142\"\u003e\n\u003cstrong data-start=\"1079\" data-end=\"1096\"\u003eBalanced feel\u003c\/strong\u003e – performance without being overly delicate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1144\" data-end=\"1147\"\u003e\n\u003ch2 data-section-id=\"1lpkfoc\" data-start=\"1149\" data-end=\"1164\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1152\" data-end=\"1164\"\u003eReal use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1166\" data-end=\"1372\"\u003eThis is a classic San Mai construction—a hard carbon steel core with softer stainless layers on the outside. It gives you a high-performance cutting edge while keeping the knife practical to use day to day.\u003c\/p\u003e\n\u003cp data-start=\"1374\" data-end=\"1523\"\u003eThe exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and gives the blade a bit of character.\u003c\/p\u003e\n\u003cp data-start=\"1525\" data-end=\"1720\"\u003eIn use, it feels light and responsive. It’s thinner than most Western knives, so it moves through food cleanly—but it’s not an ultra-thin laser. You can actually use it without worrying about it.\u003c\/p\u003e\n\u003chr data-start=\"1722\" data-end=\"1725\"\u003e\n\u003ch2 data-section-id=\"nqyzyx\" data-start=\"1727\" data-end=\"1746\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1730\" data-end=\"1746\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1748\" data-end=\"1899\"\u003e\n\u003cli data-section-id=\"sf8nqb\" data-start=\"1748\" data-end=\"1785\"\u003eCooks wanting to try carbon steel\u003c\/li\u003e\n\u003cli data-section-id=\"1uoq73c\" data-start=\"1786\" data-end=\"1832\"\u003eAnyone stepping up from entry-level knives\u003c\/li\u003e\n\u003cli data-section-id=\"qy8e8f\" data-start=\"1833\" data-end=\"1899\"\u003ePeople who want better edge retention without high maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1901\" data-end=\"2007\"\u003eIf you’ve been curious about carbon steel, this is an easy way to get into it without the usual downsides.\u003c\/p\u003e\n\u003chr data-start=\"2009\" data-end=\"2012\"\u003e\n\u003ch2 data-section-id=\"1qmrpev\" data-start=\"2014\" data-end=\"2037\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2017\" data-end=\"2037\"\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2039\" data-end=\"2070\"\u003eA good entry into carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"2072\" data-end=\"2255\"\u003eIt’s light, easy to use, and sits in that middle ground—not a fragile laser, it a workhorse. You can use it in a professional kitchen or at home without overthinking it.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2426\"\u003eFor the price, the performance is hard to fault. Aogami Super is one of the best-performing steels out there, and this gives you access to it without spending big money.\u003c\/p\u003e\n\u003chr data-start=\"2428\" data-end=\"2431\"\u003e\n\u003ch2 data-section-id=\"q11yyz\" data-start=\"2433\" data-end=\"2454\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2436\" data-end=\"2454\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"2739\" data-start=\"2443\"\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) core, stainless clad\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki (polished)\u003c\/li\u003e\n\u003cli data-end=\"2542\" data-start=\"2519\" data-section-id=\"177jtmb\"\u003eBlade length: 242mm\u003c\/li\u003e\n\u003cli data-end=\"2569\" data-start=\"2543\" data-section-id=\"10qgtbg\"\u003eBlade thickness: 2.3mm@ handle, 1.4mm@ tip\u003c\/li\u003e\n\u003cli data-end=\"2595\" data-start=\"2570\" data-section-id=\"nn7won\"\u003eOverall length: 401mm\u003c\/li\u003e\n\u003cli data-end=\"2618\" data-start=\"2596\" data-section-id=\"1eoon43\"\u003eBlade height: 47mm\u003c\/li\u003e\n\u003cli data-end=\"2635\" data-start=\"2619\" data-section-id=\"tibnwo\"\u003eWeight: 173g\u003c\/li\u003e\n\u003cli\u003eHardness: ~63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2674\" data-start=\"2657\" data-section-id=\"k0opmn\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli\u003eHandle: D-shape, Kebony Maple (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2659\" data-end=\"2662\"\u003e\n\u003ch2 data-section-id=\"1lq28ec\" data-start=\"2664\" data-end=\"2682\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2667\" data-end=\"2682\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2684\" data-end=\"2783\"\u003eCarbon steel performance without the usual hassle.\u003cbr data-start=\"2734\" data-end=\"2737\"\u003eSharp, easy to maintain, and built to be used.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":48124301443313,"sku":"AFKI240TA","price":289.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/files\/AkifusaMigakisuperbluesteelKiristuke240mm.01.webp?v=1777802099"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/collections\/akifusa_set_webp.webp?v=1665013987","url":"https:\/\/www.thebladerunner.com.au\/collections\/akifusa.oembed?page=2","provider":"The Blade Runner","version":"1.0","type":"link"}