Aogami Super is the finest alloy in the Hitachi blue paper steel family - enriched with tungsten, chromium, and vanadium for exceptional edge retention and a sharpness potential that stainless steel cannot match at comparable hardness. Nihei Takahiro heat-treats it to 62-63 HRC in Fukushima, Japan, pairing it with soft iron cladding and a kurouchi forge finish that gives the Shinkiro line its rustic, handmade character. The Damascus pattern on the blade road - suminagashi, or flowing water - develops against the black kurouchi background in a combination that is genuinely striking in person. Hatsukokoro coordinates production through specialist craftsmen across Japan.
With a generous profile, the Shinkiro 210mm gyuto is a capable all-purpose chef knife with the visual presence to match its cutting performance. The gyuto is Japan's all-purpose chef knife - the format that handles the broadest range of daily kitchen tasks from proteins to vegetables to delicate garnish work. At 62-63 HRC, the Aogami Super edge holds well through sustained use and sharpens back quickly on quality water stones. The soft iron cladding and kurouchi finish develop a rich patina with use - both will react with moisture and acidic foods, which is part of the character of this construction. Wenge octagonal handle with buffalo horn ferrule, even 50/50 double-bevel grind.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only; never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 62-63 HRC rewards good sharpening technique and responds beautifully to stropping between sessions.Brand: Hatsukokoro
Line: Shinkiro Aogami Super Damascus
Blacksmith: Nihei Takahiro
Location: Fukushima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Soft Iron
HRC: 62-63
Finish: Kurouchi (Black Forge) with Damascus Cladding
Handle: Octagonal Wenge
Ferrule: Buffalo Horn
Weight: 6.7 oz (190 g)
Blade Length: 222 mm
Total Length: 365 mm
Spine Thickness at Heel: 3 mm
Blade Height: 51 mm
With a generous profile, the Shinkiro 210mm gyuto is a capable all-purpose chef knife with the visual presence to match its cutting performance. The gyuto is Japan's all-purpose chef knife - the format that handles the broadest range of daily kitchen tasks from proteins to vegetables to delicate garnish work. At 62-63 HRC, the Aogami Super edge holds well through sustained use and sharpens back quickly on quality water stones. The soft iron cladding and kurouchi finish develop a rich patina with use - both will react with moisture and acidic foods, which is part of the character of this construction. Wenge octagonal handle with buffalo horn ferrule, even 50/50 double-bevel grind.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only; never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 62-63 HRC rewards good sharpening technique and responds beautifully to stropping between sessions.
