Akifusa Petty (Utility Knife) 120mm, Super Blue Steel, Suminagashi

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

• 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

• Compact 120mm petty profile

• Rosewood D-shaped handle (Right-handed handle)

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

• Professionals wanting a precise utility knife

• Home cooks stepping into handmade Japanese knives

• Collectors who appreciate handmade character

• Anyone prioritising sharpness and cutting performance over low maintenance

Pros

• Extremely sharp

• Excellent edge retention

• Easy to sharpen

• Fully handmade

• Light and precise

• Distinctive Suminagashi, kuro, and tsuchime finish

• Strong performance for the price

Cons

• Entire blade is reactive carbon steel

• Can rust if left wet or dirty

• Will develop a patina across the blade

• Hard steel can chip if misused

• Right-handed D-shaped handle (sorry left handers)

• Abrasive cleaners can damage the kuro finish

Leigh’s 2 Cents

This is a REAL full-carbon Japanese knife.

You get the sharpness, edge retention, and sharpening feel people chase in carbon steel, but you also need to look after it properly.

Nao’s deep kuro finish is one of the darkest I’ve seen, and the layered Suminagashi cladding gives every blade real character.

For detail work, trimming, and smaller prep jobs, this is a seriously impressive little knife.

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

• Brand: Akifusa

• Blacksmith: Nao Yamamoto

• Knife type: Petty / Utility Knife

• 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: Approximately 63 HRC

• Bevel: Double

• Handle: D-shaped rosewood - 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