steel is an excellent carbon steel for use in kitchen knife blades. It is a top shelf steel developed by the Hitachi Metals Company. This high carbon alloy has several important elements added to the mix, including tungsten, vanadium, chromium, molybdenum, manganese, phosphorus, sulfur, and silicon. Because of this, Aogami Super is a steel that can take and hold a very acute edge angle. It is also relatively easy to sharpen as compared to other carbon steels. We are seeing more and more makers add this great alloy to their knife catalogs. Remember carbon steel will rust if left to drip dry so wipe it dry with a dish towel after washing.
This is a classic bunka
design. It is a multi-purpose knife, but with a slight vegetable bias. It's basically a santoku
with an aggressive tip. It's a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling a wide variety of produce and proteins.
This fine bunka is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now!
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: AS (Aogami Super Steel)
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 4.2 ounces
Blade Length: 169 mm
Blade Height: 47 mm
Spine Thickness at Base: 2 mm
Edge Grind: 50/50
Engraving: Hand Engraved