Oka Super Aogami Utility

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.

Utility: 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.

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.