Aogami Super sits at the top of the Hitachi blue paper steel family - enriched with tungsten, chromium, and vanadium beyond standard Aogami, producing exceptional edge retention and a level of sharpness that rewards cooks who sharpen well. Sakai Takayuki wraps it in stainless hammered cladding with a kurouchi (black forge) finish - protecting the flanks while letting the carbon edge do the cutting work. Produced in Sakai since 1946, drawing on a blade-making tradition that stretches back over 600 years. The octagonal maple handle is lightweight and comfortable across grip styles.
The petty at 135mm is the smallest knife in the AS Hammered line - a precise detail and utility knife for in-hand work, trimming, and smaller board tasks. At just 2mm spine thickness and 28.5mm blade height it is narrow and nimble, designed for close control rather than board coverage. Aogami Super at this grind takes a very fine edge and the hammered cladding helps release even on sticky ingredients. Weight: 2.5 oz (72g). Spine: 2mm. Blade height: 28.5mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. The hammered stainless cladding with kurouchi finish requires no special care beyond standard carbon steel maintenance.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at high hardness rewards good sharpening technique and responds beautifully to stropping between sessions.
The petty at 135mm is the smallest knife in the AS Hammered line - a precise detail and utility knife for in-hand work, trimming, and smaller board tasks. At just 2mm spine thickness and 28.5mm blade height it is narrow and nimble, designed for close control rather than board coverage. Aogami Super at this grind takes a very fine edge and the hammered cladding helps release even on sticky ingredients. Weight: 2.5 oz (72g). Spine: 2mm. Blade height: 28.5mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. The hammered stainless cladding with kurouchi finish requires no special care beyond standard carbon steel maintenance.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at high hardness rewards good sharpening technique and responds beautifully to stropping between sessions.
- Maker: Sakai Takayuki
- Location: Sakai, Japan
- Construction: San Mai
- Edge Steel: Aogami Super (Super Blue) Carbon Steel
- Cladding: Stainless Hammered
- Finish: Kurouchi (Black Forge) with Tsuchime (Hammered) Cladding
- Edge Grind: Even 50/50 Double Bevel
- Handle: Octagonal Maple
- Weight: 2.5 oz (72g)
- Blade Length: 135mm
- Spine Thickness at Heel: 2mm
- Blade Height: 28.5mm
