Aogami Super (blue paper steel) is the most capable steel in the Hitachi Blue Paper family - tungsten and vanadium added to the Blue #1 and Blue #2 formula push hardness and wear resistance to a level that produces exceptional edge retention and a very fine possible edge. It is the steel for cooks who want to sharpen less often and perform at the highest level when they do. Sakoda-san brings it to his gyuto (Japan's all-purpose chef knife) in the same hands-on tradition as his Shirogami work: hand-ground blade geometry, four-stone sharpening progression, and a final edge on a natural stone from his workshop in Tosa, Kochi Prefecture.
The full migaki (polished) finish on the stainless cladding gives this knife a cleaner, brighter appearance than the two-tone kurouchi and migaki finish on the White #2 line - the uniform polish reveals the san mai construction clearly and produces a knife that looks as refined as the process behind it. At 212mm blade length with 50mm height and a 3mm spine, this is a lighter, more laser-oriented gyuto than the White #2 counterpart - 144g versus 182g, which tells you the grind is noticeably thinner behind the edge. That makes it faster and more responsive for precision work, and particularly well-suited to the fine-grain carbon steel performance that Aogami Super delivers at its best. The walnut octagonal handle with black pakka wood ferrule is a clean, comfortable finish for the blade. Each knife is made by hand so measurements may vary.
Care Instructions: Aogami Super is a reactive carbon steel and will develop a patina with use. Despite the stainless cladding, some patina can form at the edge. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly - AS rewards consistent maintenance with outstanding edge retention.
The full migaki (polished) finish on the stainless cladding gives this knife a cleaner, brighter appearance than the two-tone kurouchi and migaki finish on the White #2 line - the uniform polish reveals the san mai construction clearly and produces a knife that looks as refined as the process behind it. At 212mm blade length with 50mm height and a 3mm spine, this is a lighter, more laser-oriented gyuto than the White #2 counterpart - 144g versus 182g, which tells you the grind is noticeably thinner behind the edge. That makes it faster and more responsive for precision work, and particularly well-suited to the fine-grain carbon steel performance that Aogami Super delivers at its best. The walnut octagonal handle with black pakka wood ferrule is a clean, comfortable finish for the blade. Each knife is made by hand so measurements may vary.
Care Instructions: Aogami Super is a reactive carbon steel and will develop a patina with use. Despite the stainless cladding, some patina can form at the edge. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly - AS rewards consistent maintenance with outstanding edge retention.
- Blacksmith: Sakoda San
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super (Blue Paper Steel)
- Cladding: Stainless, Migaki (Polished)
- Edge Grind: Even
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 5.0 oz (144g)
- Blade Length: 212mm
- Total Length: 350mm
- Spine Thickness at Base: 3mm
- Blade Height: 50mm
