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. Moritaka Hamono heat-treats it to 64-65 HRC - a demanding standard that produces edges capable of very steep bevel angles and long retention. Five generations of kitchen cutlery production in Yatsushiro, Kumamoto Prefecture have refined the formula: soft iron cladding, kurouchi finish, convex 50/50 grind, stainless tang. CKTG is the exclusive US distributor.
The 180mm deba is the larger and more professional format in the Supreme line - suited for breaking down larger whole fish, removing heads from bigger specimens, and the sustained repetitive work that demands a serious blade with mass behind it. With a 7mm spine and Aogami Super at 65+ HRC, this is a professional tool.
What Customers Are Saying: One reviewer describes an edge so sharp that every time they touch it, they feel a little danger. The knife retains its grip after dicing many kilograms of protein, and they keep reaching for it over other knives in the collection. Jordan notes lefties will spend hundreds more elsewhere for a comparable left-handed single-bevel deba - and finds this double-bevel version fits beautifully at this price.
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 (black as-forged) 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 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Each knife is made by hand so measurements may vary.Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even, 50/50 Convex, Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Tang: Stainless Steel Welded Tang
Weight: 10.3 oz (294 g)
Blade Length: 183 mm
Total Length: 330 mm
Spine Thickness at Heel: 7 mm
Blade Height: 60 mm
The 180mm deba is the larger and more professional format in the Supreme line - suited for breaking down larger whole fish, removing heads from bigger specimens, and the sustained repetitive work that demands a serious blade with mass behind it. With a 7mm spine and Aogami Super at 65+ HRC, this is a professional tool.
What Customers Are Saying: One reviewer describes an edge so sharp that every time they touch it, they feel a little danger. The knife retains its grip after dicing many kilograms of protein, and they keep reaching for it over other knives in the collection. Jordan notes lefties will spend hundreds more elsewhere for a comparable left-handed single-bevel deba - and finds this double-bevel version fits beautifully at this price.
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 (black as-forged) 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 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Each knife is made by hand so measurements may vary.
