Akazawa  Blade Design

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Blade Alignment

The straight alignment and construction of a blade is a basic process that goes into making a proper knife that assures the ease of handling. Properly aligning a blade requires a craftman's patience.

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Ago-Migaki

The spot where a chef's fingers meet the metal of a blade is called the "Ago". This ergonomic design is used to make it easier for a chef to use his or her knife

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Water  Resistance

Building a handle to be water resistant is a necessary process when contructing a knife. This process keep the wood from expanding due to water and keeps the handle from cracking.

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Ergonomic Design

An ergonomically designed handle creates a comfortable ago-migaki (heel) of the knife to best assist a chef and improve his or her stamina while at work.

Knife Series  Steel Types

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Ao-Ko Kasumi

● Uses Super Blue Steel and comes with a handle constrcuted from a water buffalo's horn; it also has an ebony finish.
● It can also be made with Blue Steel Type #1 with the same water buffalo handle and finish
● And with Blue Steel Type #2 with the same water buffalo handle and finish

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Ginsan-Ko

● This blade uses Silver Steel Type #3 and comes with an ebony handle
● We also offer the Ginsan-Ko Honyaki, which is made from pure steel with no additives, and comes with an ebony handle

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Suminagashi

● This blade uses Blue Demascus Steel and comes with a handle constrcuted from a water buffalo's horn; it also has an ebony finish
● We also offer this blade with White Damascus Steel with the same water buffalo handle and finis

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Honyaki

● This blade is made from Blue Steel and has a double-water buffalo horn handle with an ebony finish.
● We also offer this blade with White Steel and the same beautifully designed handle