Experience Aogami Blue Steel in a Flat-Edged Nakiri with Stainless Cladding for Reactive-Core Performance
Reactive steel note: The Aokami core is reactive carbon steel. Wipe dry immediately after washing. Do not leave wet or in contact with acidic foods for extended periods. A natural patina will develop over time, which helps protect the blade and is a normal characteristic of carbon steel. The stainless cladding protects the sides of the blade - only the exposed edge is reactive.
Handle: Octagonal rosewood Wa handle with black pakka wood bolster
Origin: Japan
Note: Reactive carbon core - wipe dry immediately, will rust if left wet
The Nakiri
Aokami (Blue Steel) is a high-purity carbon steel from Hitachi Metals, prized by Japanese knife makers for its ability to take an exceptionally sharp, refined edge. The addition of tungsten and chromium to the base carbon steel gives Aokami superior edge retention compared to Shirogami (White Steel), while remaining easier to sharpen than stainless steels at equivalent hardness. In this San Mai construction, the Aokami core is clad on both sides with stainless steel - protecting the body of the blade from corrosion while leaving the edge exposed to deliver the full cutting performance of carbon steel. The nakiri profile - flat edge, squared tip, tall blade height - is designed for the push-cut technique used in Japanese vegetable prep. At 170mm it is a practical daily-use size with excellent knuckle clearance. The octagonal rosewood Wa handle with black pakka bolster is a premium pairing for a premium steel.
Care & Maintenance
Hand wash only - never dishwasher
Wipe dry immediately - reactive carbon core will rust if left wet
Hone regularly on a ceramic or leather strop
Sharpen on Japanese water stones (1000/3000 grit)
For long-term storage, apply a thin coat of food-safe camellia oil
