Akifusa Aogami Super Knife Set | Gyuto 240mm + Petty 120mm

Akifusa Petty 120mm – Aogami Super Suminagashi Kuro Tsuchime

Fully handmade by Nao Yamamoto, this compact Akifusa petty combines serious cutting performance with one of the most distinctive finishes in the range.

The blade uses an Aogami Super carbon steel core with carbon steel Suminagashi cladding. There is no stainless steel in this blade.

The deep kuro blacksmith finish and hammered tsuchime texture give every knife its own handmade character. No two are exactly the same.

Quick Points

• Fully handmade by Nao Yamamoto
• 240mm gyuto for main prep
• 120mm petty for smaller and detailed work
• Aogami Super carbon steel core
• Fully reactive carbon steel cladding
• Excellent sharpness and edge retention
• Suminagashi layered pattern
• Deep kuro blacksmith finish
• Hammered tsuchime texture
• Rosewood D-shaped handles-Right-handed 

Why This Works

Aogami Super is one of Japan’s most highly regarded carbon steels.

It takes an extremely fine edge, holds it exceptionally well, and remains relatively easy to sharpen.

Because both the core and cladding are carbon steel, the entire blade is reactive. It will develop a patina and can rust if left wet or dirty.

The trade-off is genuine carbon steel cutting feel, easy sharpening, and excellent edge performance.

Who It’s For

• Cooks comfortable with carbon steel care and a larger knife

• Professional chefs wanting a serious two-knife setup

• Home cooks stepping into handmade Japanese knives

• Collectors who appreciate handmade character

• Anyone prioritising sharpness and cutting performance over low maintenance

Pros

• Covers both main prep and detail work
• Extremely sharp
• Excellent edge retention
• Easy to sharpen for a high-performance steel
• Fully handmade
• Distinctive Suminagashi, kuro, and tsuchime finish
• Each knife is unique

Cons

• Both blades are fully reactive carbon steel
• Can rust if left wet or dirty
• Will develop a patina across the blades
• Hard steel can chip if misused
• Right-handed D-shaped handles
• Abrasive cleaners can damage the kuro finish

Leigh’s 2 Cents

This is a REAL full-carbon Japanese knife.

The 240mm gyuto gives you the reach and efficiency needed for serious prep, while the 120mm petty handles all the smaller jobs. Together, they cover most of what I’d want from a practical professional setup.

You get the sharpness, edge retention, and sharpening feel people chase in carbon steel, but these knives do require proper care.

Nao’s kuro finish is one of the deepest blacks I’ve seen, and the layered Suminagashi cladding gives every blade genuine handmade character.

If performance matters more to you than convenience, this is a seriously impressive set.

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Knife Care

This knife is fully reactive.

• Wash and dry immediately after use

• Never leave it wet or sitting in food

• Expect the blade to develop a natural patina

• Apply knife oil before long periods of storage

• Avoid bones, frozen food, and twisting cuts

• Never use steel wool or abrasive cleaners

• Do not scrub away the kuro finish

Specifications

Gyuto 

• Brand: Akifusa
• Blacksmith: Nao Yamamoto --- Yamamotouchi-Hamono
• Region: Takefu, Echizen, Japan
• Steel: Aogami Super carbon steel
  
• Cladding: Carbon steel Suminagashi
  
• Finish: Deep kuro / tsuchime
  
• Blade Length: 245mm
• Blade Thickness: 4.6mm above heel / 1.6mm near tip
• Blade Height: 52mm
• Overall Length: 410mm
• Weight: 245–265g
• Hardness: ~63 HRC
• Bevel: Double
• Handle: D-Shape Rosewood Handle (Right-Handed)

Petty

• Brand: Akifusa

• Blacksmith: Nao Yamamoto --- Yamamotouchi-Hamono

• Region: Takefu, Echizen, Japan
  

• Steel: Aogami Super carbon steel

• Cladding: Carbon steel Suminagashi

• Finish: Deep kuro / tsuchime

• Blade length: 126mm
  

• Blade thickness: 3.0mm@ handle, 1.1mm@ tip
• Overall length: 258mm
• Blade height: 30mm
• Weight: 81g

• Hardness: ~63 HRC

• Bevel: Double

• Handle: D-Shape Rosewood Handle (Right-Handed)

Hi, my name is Leigh, and I’m a chef from Newcastle, Australia.

I’ve been cooking professionally for over 20 years in some of Australia’s top restaurants, and I’m currently cooking at The Signal Box in Newcastle.

Over the years (since 2018), I’ve put together a small collection of high-quality Japanese knives and whetstones that I personally recommend. Basically, if I wouldn’t use it in a professional kitchen, I don’t sell it. Read More