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Akifusa Gyuto (Chefs Knife) 160mm, Super Blue Steel, Suminagashi

Akifusa Gyuto (Chefs Knife) 160mm, Super Blue Steel, Suminagashi

Regular price $249.99 AUD
Regular price Sale price $249.99 AUD
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Akifusa Gyuto (Chefs Knife) 160mm, Super Blue Steel, Suminagashi

This is an elegant series from Akifusa.
The highest quality steel with a simple, yet effective polished finish blade and an attractive Kebony Maple wood handle.

About the blade:

Stainless steel is regarded by many as not ideal for holding an edge and sharpness. (Subject to debate)
A lot of the prized Japanese steels lack stainless steel.
They have little corrosion resistance and may rust easily if mistreated.
This knife is stainless clad but still has a super blue steel core meaning you get the best of both worlds.
A high carbon cutting edge and some corrosion resistance on the outside.
It is a technique called "San mai" and is basically a metal sandwich.

*The core steel will darken over time (patina) with use.
If you look closely at the pictures, you can see the wavy cladding lines near the edge.
This is where the exposed core will patina, creating an amazing visual contrast.

A Blue steel core will make quick work of prep jobs and hold its edge very well.  

The Super Blue Steel core and thin knife makes this an exceptional performing knife that
holds an edge very well while being easy to sharpen.


About the handle:
This knife comes with Akifusa's classic D-shaped handle with a beautiful Kebony Maple wood and a Pakka wood ferrule bolster.

Leigh’s 2 cents:  A lightweight knife for people that love light knives.
The blade is on the thinner side but isn't a "laser." 

These knives can be used as a workhorse for a professional or an impressive knife for home.
Akifusa will deliver very impressive performance for the price, with what is considered Japan's best carbon steel: Super Blue Steel.

About Akifusa:
 Akifusa is now based in Sanjo and represent some of Japan's best makers including:
Mutsumi Hinoura, Hideo Kitaoka, Ikeda Yoshikazu and brands such as Tadafusa and Ohishi.

*Be sure not to use steel wool on the outer cladding as it scratches easily.
The core steel in this knife is subject to corrosion, so be sure to follow knife care instructions to help avoid surface rust.
Use Knife oil for long periods without use.

Steel: Blue (Aogami) Super, Suminagashi Carbon steel Clad ( Floating ink )
Finish: Kuro (Black) Tsuchime (Hammered)
Blade length: 163mm
Blade thickness: 3.1mm (Above Heel)  1.2mm (Near Tip)
Overall length: 291mm
Blade Height: 35
Weight: 88g
RHC: 63
Bevel: Double
Handle: D-Shape (Rosewood) Right Handed handle!




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

I’ve been cooking professionally for around 18 years in some of Australia’s top restaurants. (Currently cooking at Signal Box) 

I’ve created a small collection of high-quality Japanese Knives and Chef Knives that I recommend.
Basically, if I wouldn’t use it professionally then I don’t sell it! Read More


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All items inspected prior to shipping by a professional chef of 20+ years.

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