Akifusa Gyuto (Chefs Knife) 240mm, Super Blue Steel, Suminagashi

Akifusa Gyuto (Chef’s Knife) 240mm – Super Blue Steel Suminagashi

Handmade 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.

Featuring 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.

This is a full carbon steel knife — including the Damascus cladding — so it will naturally develop a patina and vintage character over time with use.

Why this works

Aogami 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.

The Suminagashi cladding and kuro finish give the knife a striking handcrafted appearance without sacrificing performance.

Built 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.

Real use

This is the kind of knife that shines during long prep sessions.
The 240mm profile makes it ideal for:

• large vegetables
• proteins
• herbs
• bulk prep work
• fast push and pull cuts

The tall blade gives excellent knuckle clearance, while the thin edge geometry provides excellent food release and cutting feel.

Over time the knife will develop its own patina, giving it a unique aged look that reflects how it’s been used.

Who it’s for

Perfect for:

• experienced home cooks
• knife enthusiasts who love carbon steel
• chefs wanting a true handmade Japanese carbon steel knife
• anyone wanting higher performance than entry-level stainless knives

Not ideal for:

• someone wanting completely maintenance-free stainless steel
• users who leave knives wet or dirty
• rough commercial abuse

This knife rewards proper care.

Leigh’s 2 cents

The grind, profile, and cutting feel are excellent, and the Suminagashi finish gives it real personality without feeling overdone.

You can tell immediately this is a handmade knife — it has character, performance, and that slightly rustic feel good Japanese blacksmith work is known for.

I’ve discounted these heavily simply because they haven’t moved the way I expected, not because there’s anything wrong with them.

If you’re comfortable caring for carbon steel, this is one of the best-value handmade knives on the site right now.

Specifications

• Blacksmith: Yamamotouchi-Hamono
• Region: Takefu, Echizen, Japan
• Steel: Aogami Super (Blue Super) Carbon Steel
• Cladding: Suminagashi Carbon Steel Cladding
• Finish: Kuro Tsuchime (Black Hammered Finish)
• 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 Bevel
• Handle: D-Shape Rosewood Handle (Right-Handed)

Bottom line

A 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.

Just remember — this is true carbon steel. Treat it properly, keep it dry, and it’ll reward you for years.

*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.
Be careful not to scratch off the black cladding. Once it has gone you can't get it back!

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