The highest quality of traditional Japanese steel is called Aogami (Blue Steel). The highest grade of Aogami is Super Aogami. Blue steel uses Iron sand as the source of Iron rather than Bauxite, which has higher levels of impurity. The resulting steel with over 1.5% Carbon of holding a supreme enduring edge and still easy to grind and hone.
We present here a collection of Super Aogami that are hand forged using 3 Layer steel. The central core is Aogami Super and the outside layers are soft stainless steel which has been finished with a polished finish.
These outstanding blades are forged by a blacksmith that has received the highest accolades in Japan. The handles are crafted from laminated hardwood injected with a waterproof resin.
PLEASE NOTE THESE ARE VERY HIGH CARBON KNIVES WITH AN EDGE THAT WILL OXIDISE WHICH CAN BE REDUCED AND REMOVED WITH THE USE OF RUST REMOVING CREAM AND CAMELIA OIL WHICH ARE AVAILABLE IN OUR MAINTENANCE SECTION.
GYUTO (Gyu – cow & To – sword): This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting. Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables. Normal length – 180mm to 300mm. Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.