For cooks who sharpen seriously, Aogami Super is one of the most rewarding steels in the Japanese knife tradition. It sits at the top of the Hitachi paper steel family - tungsten, chromium, and vanadium additions that give it the edge retention and sharpness potential that makes it the steel of choice in premium Japanese kitchen knives. Sakai Takayuki has been building on that potential in Sakai since 1946, within a city that has supplied the professional knife market for over 600 years. Stainless hammered cladding, kurouchi finish, octagonal maple handle.
The sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins without tearing or compression. At 247mm blade length and only 35mm height with a 2mm spine this is a lean, precise slicing tool. Aogami Super edge retention in a sujihiki means fewer touch-ups between portions and consistently clean cuts from the first stroke to the last. Weight: 4.9 oz (140g). Total: 395mm. Spine: 2mm. Blade height: 35mm. 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 sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins without tearing or compression. At 247mm blade length and only 35mm height with a 2mm spine this is a lean, precise slicing tool. Aogami Super edge retention in a sujihiki means fewer touch-ups between portions and consistently clean cuts from the first stroke to the last. Weight: 4.9 oz (140g). Total: 395mm. Spine: 2mm. Blade height: 35mm. 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: 4.9 oz (140g)
- Blade Length: 247mm
- Total Length: 395mm
- Spine Thickness at Heel: 2mm
- Blade Height: 35mm
