The JKC Aogami Azumagata 150mm is a handcrafted Japanese knife designed to deliver outstanding precision and control. Forged with a premium Aogami No.2 (Blue Steel #2) carbon steel core, it offers exceptional sharpness, impressive edge retention, and straightforward sharpening.
Enhanced with carefully balanced chromium and tungsten, Aogami No.2 provides an excellent combination of hardness, toughness, and durability. The blade is constructed using traditional 3-layer San Mai construction, with a hard cutting core protected by softer outer layers for improved resilience and easier maintenance.
Finished with a handcrafted Bubinga wood Wa handle, each knife is individually made in Japan. Natural variations in wood grain and colour make every knife unique. The versatile 150mm Azumagata profile is well suited to vegetable preparation, trimming, slicing, and other precision kitchen tasks.
The edge of this shape is almost flat for the entire length and is the consummate knife for the preparation of vegetables. The wide rectangular blade is ideal for scooping and the best shape for vertical chopping of hard and dense foods like cabbages, celeriac etc.
Function – Vegetable knife. For Slicing, Dicing and Mincing of vegetables.
Normal length – 160mm to 180mm
Tip: A few models have a completely flat edge with no curve so if you need to roll cut as well as vertically chop (to Julienne or Chiffonade herbs) select a model that has a slight curve towards the tip. This is the ‘uber’ knife for vegetables.
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