Handle: Red pakkawood with stainless steel bolster (Western 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 cladding reduces drag and prevents food from sticking to the flat. The santoku profile handles meat, fish, and vegetables with equal confidence. At 180mm it is a compact, highly capable all-rounder. The red pakkawood handle is bold and distinctive. 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
