Experience Aogami Super - Japan's Most Revered Carbon Steel
The Tsunehisa Aogami Super Gyuto 210mm is made in Japan from Aogami Super (Blue Super) steel - the highest grade of Hitachi's blue paper steel series, capable of achieving extreme hardness and holding a razor-sharp edge longer than almost any other carbon steel available.
The Specs
Steel: Aogami Super (Blue Super) carbon steel - 58-59 HRC
Finish: Hammered tsuchime cladding - reduces drag and food sticking
Handle: Brown pakkawood (Western Yo style), full tang
Note: Reactive steel - wipe dry immediately after use
Origin: Japan
The Carbon Steel Difference
Aogami Super is the pinnacle of Japanese carbon steel - it takes a keener edge than any stainless steel, holds that edge longer under hard use, and sharpens back to razor-sharp on Japanese water stones with minimal effort. The trade-off is reactivity - it will develop a patina with use and must be wiped dry after washing to prevent rust. For cooks who want the absolute best cutting performance and are willing to give their knife a little extra care, Aogami Super is the answer. The hammered tsuchime cladding reduces drag and prevents food from sticking to the flat. Made in Japan by Tsunehisa.
Care & Maintenance
Hand wash only - never dishwasher
Wipe dry immediately after use - reactive steel will rust if left wet
A natural patina will develop with use - this is normal and protects the steel
Sharpen on Japanese water stones - takes an exceptional edge
Apply a light coat of food-safe oil if storing for extended periods
Store on a magnetic strip or in a knife block to protect the edge
