Aogami Super, often shortened to AS, sits at the top of the Hitachi carbon steel lineup, prized for combining very high hardness with a steep edge profile that holds up to serious daily use. Hatsukokoro builds this gyuto around that steel, and the value it delivers at this price point is hard to match.
This 240mm gyuto is roll forged in a san mai construction, with the AS core clad in stainless steel and finished in a bright migaki, or polished, surface that shows off the contrast between core and cladding. Roll forging starts from steel that has already been flattened into a sheet of consistent thickness, so the blade is stamped to shape rather than hammered out from a rough billet. The blade is hardened to 62-63 HRC, hard enough to hold an edge through long sessions while still being approachable to sharpen with the right stones. The single-piece octagonal ebony handle carries a stained, lacquer-coated finish for water resistance, and the even edge grind suits right- and left-handed cooks alike.
Care Instructions: Aogami Super is a reactive carbon steel and one of the hardest available, so it rewards good sharpening technique and stropping between uses. Wipe and dry the blade immediately after use, avoid leaving acidic foods against it, and apply a light coat of camellia oil for longer-term storage. Hand wash only.Brand: Hatsukokoro
Location: Japan
Construction: San Mai, Roll Forged
Edge Steel: Aogami Super Steel
Cladding: Stainless Steel
Finish: Migaki (Polished)
HRC: 62-63
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 7.7 oz (218 g)
Blade Length: 246 mm
Total Length: 403 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
This 240mm gyuto is roll forged in a san mai construction, with the AS core clad in stainless steel and finished in a bright migaki, or polished, surface that shows off the contrast between core and cladding. Roll forging starts from steel that has already been flattened into a sheet of consistent thickness, so the blade is stamped to shape rather than hammered out from a rough billet. The blade is hardened to 62-63 HRC, hard enough to hold an edge through long sessions while still being approachable to sharpen with the right stones. The single-piece octagonal ebony handle carries a stained, lacquer-coated finish for water resistance, and the even edge grind suits right- and left-handed cooks alike.
Care Instructions: Aogami Super is a reactive carbon steel and one of the hardest available, so it rewards good sharpening technique and stropping between uses. Wipe and dry the blade immediately after use, avoid leaving acidic foods against it, and apply a light coat of camellia oil for longer-term storage. Hand wash only.
