Akira-Saku

MATERIAL

• Carbon  
• Stainless  

SHAPES

• Boning Knife
  iJapanese boning knives have a stiff triangular shaped blade to make quick work of removing meat from the bone and slicing through soft joints.
   
• Bread Knife
  iSerrated knives for slicing through bread and other pastries.
   
• Butchery Knife
  iDebas, Japanese fish butchery knives
   
• Chef's Knife
  iAll purpose kitchen knife, ranging from 7-10"s
   
• Cleaver
  iJapanese made Chinese style cleavers
   
• Knife Accessory
  iKnife Storage
   
• Knife Sheath
  iCovers or your blades
   
• Set
  iShop knife sets for special savings.
   
• Slicing Knife
  iFor slicing fish and proteins
   
• Utility Knife
  iSmall blades for fine chopping
   
• Vegetable Knife
  iStraight blades for all purpose vegetable work
   

BEVEL

• 50/50 Right or Left Handed
  iBlade is sharpened equally on both sides for right or left handed use.
   
• 70/30 Right Handed
  iBlade is sharpened and a steeper angle on the right side
   
• Single Edge Right Handed
  iBlade is sharpened entirely on the right side.
   
• Single Edge Left Handed
  iBlade is sharpened entirely on the left side.
   

STEEL TYPE

• Blue #1
  iSimilar to Blue Steel #2, but with added Tungsten and Carbon for increased durability.
   
• Blue #2
  iBlue Carbon Steels are a bit tougher with better edge retention than white steels.
   
• R2 / SG2
  iThis ‘super steel’ is a stainless, powdered steel blend that gets very sharp and holds an edge for a long time.
   
• White #2
  iSimilar in composition to White #1 but slightly less prone to chipping.
   
• White #1
  iThis pure carbon steel is favored by blacksmiths because it responds well to different types of forging, creating a great end product.
   
• Molybdenum
  iMolybdenum is a popular stainless steel for kitchen knives because of its excellent hardness and durability and ease of sharpening and maintenance.
   
• VG10
  iThis high quality stainless steel is one of the most widely used steel types, it is easy to sharpen, has solid edge retention while still being easy to sharpen. It is manufactured by the Takefu Special Steel Company and has an HRC of 60-61.
   
• HAP40
  iThis powdered metallurgy high speed tool steel is manufactured by Hitachi Metals Ltd. It has a fine microstructure, which results in blades with a notable toughness and edge retention. It’s among the hardest steels we carry.
   
• SLD
  iSLD steel was designed as a cutting steel and is known for its strength, toughness and excellent edge retention. Kazan SLD has an HRC of 60 - 62 and has the edge retention of a carbon steel knife as a stainless knife.
   
• Aogami Super
  iThis blue steel is one of the most sought after in knife making because it’s tough, gets super sharp and holds an edge for a long time.
   
• INOX
  iInox is a stainless steel with a long history of use in knife making. The specific blend is created by adding chromium to carbon steel which creates the rust and corrosion resistant property that Inox is known for.
   
• V1
  iSimilar to VG10, a great medium hard steel that is super easy to sharpen.
   
• AUS-10
  iA great stainless steel popular with knife makers.
   
• SRS-13
  iSRS-13 is a stainless, hard powdered steel which holds an edge for a long time.
   
• Ginsan
  iA semi-stainless steel that performs more like a carbon steel.
   

COLLECTION

• 33 Layer Damascus  
• Kurokage  
• 45 Layer Damascus  
• AS Kurouchi  
• White #2 Kurouchi  
• Sugihara Damascus  
• Ginsan-ko  
• Grand Chef  
• Itsuo Doi  
• Blue Steel Honyaki  
• Byakko  
• Kasumitogi  
• UX10  
• 440  
• Molybdenum Steel  
• Swedish Carbon  
• SRS-13  
• V1  
• Aogami Super