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 Hematite, which has higher levels of impurity. The resulting steel with over 1.5% Carbon, with masterful forging, holds a supreme enduring edge whilst still easy to grind and hone.
Miki City has been at the centre of sword making for over 7 centuries and many of the original forges are now producing some of the finest examples of kitchen knives to hail from Japan. The Oka forge is one such workshop and normally only work with tradition High Carbon steels that hold a sharper more enduring edge.
We present here a collection of Super Aogami knives that are hand forged using 3 Layer steel. As many of our more modern clients prefer a stainless knife, we requested that these knives were crafted with a High Carbon central core of Aogami Super clad in soft stainless (for easy sharpening)and surfaced with black oxide -normally only done on iron steel to reduce rusting – for a traditional look. The Tsuchime finish also prevents a vacuum forming when cutting ‘sticky’ produce thus facilitating effortless smooth cutting.
Handle: Red Sandalwood with black plywood bolster.Sujihiki & Slicers: The classic slicer. Long and thin, this is the best shape for the preparation of any flesh (meat or fish – cooked or raw) without bones. The slim profile presents a smaller are of contact with the flesh and thus reduces the strength of the vacuum between the blade and the food resulting in a smoother and easier cut. Function – Slicing and carving of meat and fish without bones. Normal length – 240mm to 300mm (a few smaller 180mm and longer 330mm are available) Tip: Whilst the 240mm or the 270mm lengths are the most popular select the longest length you are comfortable with. The longer the blade, the lesser the pressure required to cut the food and thus increase the ability to cut thinner slices. As this is one knife that is often taken to the table for carving in front of the diners, apart from the functionality, aesthetics should be an important consideration.
PLEASE NOTE: THE CORE MATERIAL IS VERY HIGH CARBON SO THE VERY NARROW EXPOSED EDGE BELOW THE HAGANE LINE 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.
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