Name: Utility Knife
Brand: Akifusa
SKU: AFPE95AS/R
Price: 166.95 EUR
Availability: InStock

Utility Knife

€166,95 EUR

VAT included for EU orders.

AFPE95AS/R

Utility knife with a 101 mm blade.

This is a sturdy little utility knife with a distinct shinogi line and a medium-thin grind.

Steel: Aogami Super (carbon steel, 64–65 HRC)
Blade length: 108 mm
Thickness at heel: 4.6 mm
Thickness at the middle of the spine: 2.8 mm
Weight: 73 grams

Akifusa AS is an East Asian knife series made from the outstanding Aogami Super steel. This steel is extremely hard, yet has better rust resistance and retains its edge longer than other carbon steels. The blade has been hammered for a spectacular appearance, and the lower part of the blade has 16 layers of Damascus steel. The D-shaped handle is made of red sandalwood with a black pakkawood bolster.

The bladesmith who makes these blades for Akifusa is Asai. Asai is one of Japan's foremost bladesmiths and is highly regarded among knife enthusiasts. These knives are no exception: a superb series for true connoisseurs.

Manufacturer: Akifusa
Model: Petty
Length: 105 mm
Steel: Aogami super
Kolstål | Rostfri kappa
HRC: 64-65HRC
Forging:
Handle material: Pakkaträ

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.