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Many chefs around the world often consider Aogami Blue Steel knives to be the pinnacle of Japanese high-carbon knifemaking. Blue Steel knives are among the hardest you’re likely to find anywhere in the world. They are specifically designed to be tough, durable, and sharp, while being more resistant to corrosion and abrasions than other high-carbon Japanese knives.
Aogami knives often have a Western, double-bevel blade and make excellent all-purpose chef knives. Explore our range of handcrafted Aogami Super and Aoniko Blue Steel #2 knives.
Many chefs around the world often consider Aogami Blue Steel knives to be the pinnacle of Japanese high-carbon knifemaking. Blue Steel knives are among the hardest you’re likely to find anywhere in the world. They are specifically designed to be tough, durable, and sharp,. . . Show More >
Aogami or Blue Steel is a high-carbon steel alloy. It typically consists of 1.0-1.3% carbon content, similar to what you might find in Shirogami or White Steel. The difference is the addition of two elements — tungsten and chromium.
While the high carbon content imbues it with incredible hardness and lightness, the tungsten and chromium improve its durability and abrasion resistance as compared to White Steel. While Blue Steel is generally tougher and more rust-resistant than White Steel, it’s also harder to sharpen.
Aogami Super or Blue Super Steel is similar to Aogami, but with the addition of molybdenum and vanadium to further improve corrosion resistance and strength, respectively.
We source our knives from some of the most distinguished knifemakers in Japan. Each piece is handcrafted to perfection by traditional artisans who have spent decades mastering their craft. Always looking to elevate their skills they often look for new challenges to create a better knife. While using the experiences they learned as apprentices, slowly working their way up to become a master blacksmith, these craftsmen’s attention to detail while working with some of the hardest materials available is truly astounding.
Much like the approach bonsai masters look at a new plant as they slowly help it become something that transcends its former self, master blacksmiths forge intricate new knives by utilizing their decades of experience to create something new and exciting.
Browse a range of Aogami Blue Steel knives in our store, including Gyuto, Nakiri, Petty, Bunka, and more. Upgrade your knife skills by adding a Japanese Blue Steel knife to your collection!
Aogami or Blue Steel is a high-carbon steel alloy. It typically consists of 1.0-1.3% carbon content, similar to what you might find in Shirogami or White Steel. The difference is the addition of two elements — tungsten and chromium.
While the high carbon content imbues it with incredible hardness and lightness, the tungsten and chromium improve its durability and abrasion resistance as compared to White Steel. While Blue Steel is generally tougher and more rust-resistant than White Steel, it’s also harder to sharpen.
Aogami Super or Blue Super Steel is similar to Aogami, but with the addition of molybdenum and vanadium to further improve corrosion resistance and strength, respectively.
We source our knives from some of the. . . Show More >
Absolutely. Blue Steel knives have high carbon content with the addition of chromium and tungsten. Together, these components improve durability, corrosion resistance, and help them hold an edge longer than other steel variants. These knives can become razor sharp and will make slicing through things a breeze.
Aogami Blue Steel #1 and White Steel #1 have more or less the same carbon content – 1.3%. To this is added tungsten and 0.4% chromium to improve the quality of the steel. Aoniko Blue Steel #2 has slightly less carbon (1-1.2%).
Aogami Super or Blue Steel Super has all the components of Aogami luue Steel #1, with the addition of vanadium and molybdenum to further increase strength and corrosion resistance, respectively. This makes for an incredibly strong material that can be thin and nimble but extremely sharp.
Blue Steel #1 has a similar carbon composition to White Steel #1, except it also contains tungsten and chromium. Generally, Japanese Blue Steel knives are harder, more durable and more corrosion-resistant than their White Steel counterparts. However, White Steel knives are easier to sharpen than Blue Steel knives.
With the proper care, your knife can last you a lifetime! We recommend minimizing your knife’s contact with moisture. Wipe it down immediately after use and store it in a dry space. This will help prevent rust and corrosion to the knife. Regularly applying Tsubaki Camellia Oil will also help with this.
Hand-wash your knife with warm water instead of placing it in a dishwasher. Dry it with a soft tea towel. If you’re using a high-carbon knife, especially a White Steel one, you’ll want to regularly sharpen it with a whetstone to help preserve its edge.
