Akifusa Gyuto (Chefs Knife) Super Blue Steel 240mm

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Akifusa Gyuto (Chefs Knife) Super Blue Steel 240mmAkifusa Gyuto (Chefs Knife) Super Blue Steel 240mm: If you want to step into carbon steel without going all in on maintenance or price, this is a solid place to start. This Akifusa Gyuto is built around Aogami Super (Blue Super) steela high carbon core known for excellent edge retention, sharpness, and ease of sharpening. Its stainless clad, so you get the performance of carbon steel with less day to day upkeep. Why this works Aogami Super core holds

and I've been told is very hard to work with

first sharpening setup

The Tojiro Sink bridge make such a huge difference to any sharpening experience

Steel: Nitro V StainlessBlade length: 186mmBlade thickness: 2

Gloden Amboyna Burl & Maple Burl Spacer

Blacks Blades Leather Strop is the must have sharpening item for finishing knives

The performance on this knife is exceptional considering its durability for a Japanese knife

Durable stainless steel construction

Weight: 88g

Tojiro Togrip Knife Sharpening Guide Clip

About the Handles:Dyed poplar burl

known as one of the best sharpeners in Sakai because he knew best how to sharpen wide double bevel knives