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.
The shape is basically a small Sujihiki or slicing knife. As the name suggests it is a multi-function knife used for the preparation of vegetables and precise cutting of meat and fish. The slim profile presents a smaller area to fatty, oily, and starchy foods where a wider blade would create a stronger vacuum and ‘stick’ more to the food.
Function – Multipurpose for preparing all food groups. A favourite knife of many home cooks who are uncomfortable with large blades.
Normal length – 150mm
Tip: This knife is also used for carving petite roasts, filleting and skinning fish as well as careful dissection of poultry without hitting bones. An extremely useful size for any kitchen.
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