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Aogami Super Knives

Super Blue Steel is a type of Blue Steel that is often referred to as Aogami or ‚ÄúBlue Paper.‚ÄĚ It‚Äôs used to manufacture many of the authentic Japanese knives found here at Hasu-Seizo. Aogami Super knives are handmade or hand-forged to provide them with increased durability and abrasion resistance.

Super Blue Steel is a type of Blue Steel that is often referred to as Aogami or ‚ÄúBlue Paper.‚ÄĚ It‚Äôs used to manufacture many of the authentic Japanese knives found here at Hasu-Seizo. Aogami Super knives are handmade or hand-forged to provide them with increased durability and abrasion resistance.

Super Blue Steel Knives: A Unique Composition

Aogami Super Blue Steel knives contain chromium, tungsten, molybdenum, and vanadium. This unique combination results in one of the most durable and corrosion-resistant high-carbon steels. It also has incredible edge retention for a high-carbon steel. This combination of unique qualities has made it one of the most popular steel types for both home and professional cooks.

Super Blue Steel knives have the highest carbon content compared to other high carbon steel knives by adding vanadium to decrease the brittleness caused by the high carbon content. But it’s the addition of these other elements that stand out. In addition to giving these knives improved edge retention, these elements result in added strength and a practical hardness of 61 to 65 HRC.

Frequently Asked Questions About Aogami Super Knives

There are benefits that will come along with using each of the different types of Blue Steel knives. They’re each known for being incredibly durable. Super Blue Steel knives are more corrosion resistant and durable while also having longer edge retention, but it is more difficult to sharpen compared to the other blue steels.

Many White Steel kitchen knives are heralded for their ability to create fine cuts when preparing foods like fish, vegetables, and more. Because of their high carbon content, White Steel knives are able to be incredibly sharp; however they aren’t as hard as Aogami Super knives and don’t hold their edge for as long.

If overall sharpness coupled with easier sharpening is your main concern, then White Steel is for you. If you want durability and edge retention, the Super Blue Steel is an excellent choice.

Because of their tungsten and vanadium content, they are difficult to sharpen. If you are skilled at sharpening your own knives or know where you can get them sharpened by a skilled professional, then you will find their durability and edge retention worth the difficulty. As many that have purchased these knives can attest, when sharpened, they cut through things like butter!