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.SANTOKU (San – 3 & Toku – benefit): This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting. Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish. Normal length – 165mm to 180mm (smaller 140mm are available in a few collections) Tip: The 170mm/180mm is the most popular multipurpose knife.