Aogami Blaustahl (Blue Steel)

Japanische Messer aus Aogami Blue Steel sind für ihre außergewöhnliche Schärfe und Langlebigkeit hoch geschätzt. Aogami (Blue Paper Steel) wurde von Hitachi Metals entwickelt und gilt als einer der besten hochkohlenstoffhaltigen Stähle, die jemals für japanische Messer verwendet wurden. Der Name „Aogami“ stammt von dem blauen Papier, in dem der Hersteller traditionell die Stahlrohlinge verpackt.

Es gibt mehrere Varianten dieses Stahls: Aogami #1, Aogami #2 und Aogami Super. Aogami #1 (Blue Steel No.1) hat den höchsten Kohlenstoffgehalt (ca. 1,25–1,35 %), was maximale Härte und außergewöhnliche Verschleißfestigkeit ermöglicht. Aogami #2 (Blue Steel No.2) gilt als die ausgewogenste und beliebteste Variante. Sie enthält einen hohen Kohlenstoffgehalt (ca. 1,05–1,15 %) und ist mit Chrom und Wolfram legiert, wodurch sie leichter zu schärfen ist. Aogami Super (Super Blue Steel) fügt der Hochkohlenstoffbasis zusätzlich Molybdän und Vanadium hinzu. Diese Elemente sorgen dafür, dass Aogami Super seine Schärfe sehr lange hält. Es gilt als Premiumstahl, der außergewöhnliche Schärfe, hohe Härte und verbesserte Schnitthaltigkeit vereint.

Es ist wichtig zu beachten, dass Messer aus Aogami-Stahl besondere Pflege benötigen. Da es sich um Kohlenstoffstahl handelt, ist er anfällig für Korrosion. Japanische Aogami-Messer dürfen nicht in der Spülmaschine gereinigt werden. Nach jedem Gebrauch sollten sie von Hand gewaschen, gründlich getrocknet und gelegentlich mit Kamelienöl behandelt werden, um Rost zu verhindern. Aogami-Messer gelten zu Recht als einige der besten Küchenmesser der Welt.

Japanisches Messer Ittetsu Honesuki Aogami 2 ISN-08 15cm
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Küchenmesser Ittetsu Honesuki Aogami 2 15cm ISN-08
Ittetsu Honesuki knife with 15 cm blade. Honesuki is specifically designed for de-boning and breaking down poultry, but is also capable of filleting fish or meat and carrying out many tasks. Blade is made of Aogami 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The steel has then been hardened to 62-63 Rockwell and wrapped in stainless steel to further ease maintenance. Handle is antibacterial bubinga. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 
191,29 €

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Bunka Japanisches Messer Tsutomu Kajiwara TK-1121BGA 21cm
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Bunka Küchenmesser Tsutomu Kajiwara 21cm TK-1121BGA
Bunka Messer handgefertigt von Tsutomu Kajiwara. Klinge 210 mm ist aus Aogami 2 Stahl mit Eisendamast verkleidet. Traditioneller Griff besteht aus Bocote-Holz mit Gottes Eschenzwinge. Bitte gehen Sie vorsichtig mit Ihrem Tsutomu Kajiwara Messer um. Es wird für solche Messer nicht empfohlen - in der Spülmaschine zu waschen, in Wasser zu lassen, mit sauren Flüssigkeiten zu reinigen, saure Früchte wie Zitrone zu schneiden. Handtrocknen Sie Ihr Messer: Dies sollte sofort nach dem Waschen mit einem sauberen Geschirrtuch erfolgen. Mit Mineralöl einreiben. Wenn Sie Rostflecken bemerken, reiben Sie eine leichte Schicht Mineralöl ein und lassen Sie es trocknen.
237,84 €

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Gyuto Japanisches Messer Tsutomu Kajiwara TK-1123 21cm
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Gyuto Küchenmesser Tsutomu Kajiwara 21cm TK-1123
Japanese Chef knife gyuto handmade by Tsutomu Kajiwara. Blade 21 cm is made of Aogami 2 steel with iron damascus clad. Traditional japanese wooden handle. Please, use your Tsutomu Kajiwara knife carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
232,78 €

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Nakiri Japanisches Messer Tsutomu Kajiwara TK-1117 16.5cm
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Nakiri Küchenmesser Tsutomu Kajiwara 16.5cm TK-1117
Nakiri knife handmade by Tsutomu Kajiwara. Blade 165 mm is made of Aogami 2 steel with iron damascus clad. Traditional japanese wooden handle. Please, use your Tsutomu Kajiwara knife carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
227,72 €

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Japanisches Messer Ittetsu Honesuki Aogami 2 ISW-06 15cm
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Küchenmesser Ittetsu Honesuki Aogami 2 15cm ISW-06
Ittetsu Honesuki Messer mit 15 cm langer Klinge. Honesuki wurde speziell zum Entbeinen und Zerlegen von Geflügel entwickelt, eignet sich aber auch zum Filetieren von Fisch oder Fleisch und für viele weitere Aufgaben. Die Klinge besteht aus Aogami-2-Stahl. Dieser ähnelt dem weißen Papierstahl, enthält jedoch Wolfram und Chrom, was die Schnitthaltigkeit verbessert und Rostbildung verlangsamt. Der Stahl wurde anschließend auf 62–63 Rockwell gehärtet und zur weiteren Pflege mit Edelstahl ummantelt. Der Griff besteht aus Walnussholz. Ittetsu-Messer werden in Handarbeit in Echizen, Japan, hergestellt. Handwäsche mit warmem Wasser und anschließendes Trocknen mit einem Handtuch.
150,80 €

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Bunka Japanisches Messer Ittetsu Aogami 2 ISN-13 17cm
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Bunka Küchenmesser Ittetsu Aogami 2 17cm ISN-13
Bunka Japanese kitchen knife Ittetsu Aogami 2 ISN-13 with 17 cm blade. Blade is made of Aogami 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The steel has then been hardened to 62-63 Rockwell and wrapped in stainless steel to further ease maintenance. Handle is antibacterial bubinga. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 
181,17 €

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Gyuto Japanisches Messer Matsubara Hamono Aogami KT-205 24cm
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Gyuto Küchenmesser Matsubara Hamono Aogami 24cm KT-205
Ein Kochmesser von Meisterhandwerker Katsuto Tanaka, der Messer unter der Marke Matsubara Hamono herstellt. Die 24 cm lange Klinge ist dreilagig gefertigt. Der Kern besteht aus Aogami #2 Blue Paper-Stahl. Der traditionelle japanische Wa-Griff ist achteckig und aus Walnussholz gefertigt. Das Messer ist nicht spülmaschinenfest. Es wird in einer Markenbox geliefert.
265,00 €

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Japanisches Messer Yoshimi Kato Katana Aogami Super S/S clad Cherry D-911 16cm
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Küchenmesser Yoshimi Kato Katana Aogami Super S/S clad Cherry 16cm D-911
Japanese utility kitchen knife made by Yoshimi Kato. Blade is made of Aogami Super steel with stainless steel clad. Blade length is 160 mm. Handle – cherrywood. Recommended hand wash with warm water and towel dry. Avoid bones, frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
222,66 €

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Japanisches Messer Hideo Kitaoka Honesuki Ao2 15cm
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Küchenmesser Hideo Kitaoka Honesuki 15cm Ao2
Handmade honesuki knife by Mr. Hideo Kitaoka. Aogami steel with iron clad. Handle made of rosenwood. The Honesuki is a Japanese style boning knife. Originally designed for poultry. Hideo Kitaoka in Takefu, Fukui Province specializes in the production of high-quality single-edged kitchen knives. Please, use your carbon knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
242,90 €

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Sujihiki Japanisches Messer Tsutomu Kajiwara TK-1128 27cm
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Sujihiki Küchenmesser Tsutomu Kajiwara 27cm TK-1128
Japanese kitchen knife sujihiki handmade by Tsutomu Kajiwara. Blade 27 cm is made of Aogami 2 steel with iron damascus clad. Traditional japanese wooden handle. The Sujihiki is a double edge slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness. The Sujihiki slicer can carve and fabricate large roasts and other meats and fish, and can be used for thinly slicing other ingredients. Please, use your Tsutomu Kajiwara knife carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife.
253,02 €

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Kiritsuke Japanisches Messer Tsutomu Kajiwara TK-1126 24cm
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Kiritsuke Küchenmesser Tsutomu Kajiwara 24cm TK-1126
Japanese kiritsuke knife handmade by Tsutomu Kajiwara. Blade 24 cm is made of Aogami 2 steel with iron damascus clad. Traditional japanese wooden handle. Please, use your Tsutomu Kajiwara knife carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
247,96 €

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Gyuto Japanisches Messer Ittetsu ISN-01 21cm
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Gyuto Küchenmesser Ittetsu 21cm ISN-01
Ittetsu gyuto chef knife with 21 cm blade. Blade is made of Aogami 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The steel has then been hardened to 62-63 Rockwell and wrapped in stainless steel to further ease maintenance. Handle is antibacterial bubinga. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry.
181,17 €

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Japanisches Messer Tsutomu Kajiwara Petty TK-1111 9cm
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Küchenmesser Tsutomu Kajiwara Petty 9cm TK-1111
Handmade japanese kitchen Petty knife by Tsutomu Kajiwara. Blade 90 mm is made of Aogami 2 steel with iron damascus clad. Traditional japanese wooden handle. Weight 80 g. Please, use your Tsutomu Kajiwara knife carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
146,75 €

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Nakiri Japanisches Messer Yu Kurosaki Fujin Super Aogami ZAF-165NA 16.5cm
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Nakiri Küchenmesser Yu Kurosaki Fujin Super Aogami 16.5cm ZAF-165NA
Nakiri Messer Fujin Aogami Super Serie handgefertigt von Herrn Yu Kurosaki. Nakiri hat eine gerade, symmetrische Kante, die am häufigsten zum Schneiden, Würfeln und Hacken von Gemüse verwendet wird. Edelstahl verkleidet. Padauk-Griff mit türkisfarbenem Ring. Klingenlänge beträgt 16,5 cm. 150 g. Kurosaki-san ließ sich für das Design dieser Messer von Fujin, dem Gott des Windes in der japanischen Mythologie, inspirieren. Er hat bemerkenswerte Arbeit geleistet, um die Essenz des Gottes des Windes in der Tsuchime-Oberfläche (handgehämmert) dieser Messer einzufangen.
268,21 €

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Nakiri Japanisches Messer Gihei Hamono Aogami 2 Iron clad GH-503 15cm
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Nakiri Küchenmesser Gihei Hamono Aogami 2 Iron clad 15cm GH-503
Japanese kitchen knife azuma nakiri 150 mm by Gihei Hamono. Blade is made of Aogami 2 steel with iron clad. Aogami #2 by Hitachi sometimes called Blue Paper #2 since the steel is wrapped in blue paper. It has a very good edge sharpness and excellent edge retention. This Gihei Hamono Nakiri has a handle of baked magnolia. Never wash any Japanese knife in a dishwasher. This knife has a thin blade and should not be used on hard items such as bones or frozen foods.
151,81 €

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Santoku Japanisches Messer Gihei Hamono Aogami 2 Iron clad GH-502 16.5cm
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Santoku Küchenmesser Gihei Hamono Aogami 2 Iron clad 16.5cm GH-502
Japanese kitchen knife santoku by Gihei Hamono. Blade is made of Aogami 2 steel with iron clad. Aogami #2 by Hitachi sometimes called Blue Paper #2 since the steel is wrapped in blue paper. It has a very good edge sharpness and excellent edge retention. This Gihei Hamono santoku has a handle of baked magnolia. Never wash any Japanese knife in a dishwasher. This knife has a thin blade and should not be used on hard items such as bones or frozen foods.
151,81 €

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Gyuto Japanisches Messer Gihei Hamono Aogami 2 GH-404 21cm
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Gyuto Küchenmesser Gihei Hamono Aogami 2 21cm GH-404
Japanese chef knife gyuto by Gihei Hamono. Blade 21 cm is made of Aogami 2 steel. Aogami #2 by Hitachi sometimes called Blue Paper #2 since the steel is wrapped in blue paper. It has a very good edge sharpness and excellent edge retention. This Gihei Hamono gyuto knife has a handle of baked magnolia. Never wash any Japanese knife in a dishwasher. This knife has a thin blade and should not be used on hard items such as bones or frozen foods.
263,15 €

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Santoku Japanisches Messer Kajibe KJB-001 16.5cm
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Santoku Küchenmesser Kajibe 16.5cm KJB-001
Kajibe santoku knife with blade length 165 mm. Traditional Japanese chestnut handle. Blade of this Kajibe santoku knife is made of Aogami #2 iron clad steel. Kajibe knives are hand-forged by master blacksmith Kunio Ishikawa and his son. This santoku knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. 
177,12 €

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Kiritsuke Japanisches Messer Sukenari Aogami Super S-417 21cm
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Kiritsuke Küchenmesser Sukenari Aogami Super 21cm S-417
Sukenari kiritsuke knife with blade length 210 mm. Traditional Japanese octagonal magnolia handle. Blade of this Sukenari knife is made of 3 Layered S/S Clad Aogami Super. This kiritsuke knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. 
323,87 €

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Santoku Japanisches Messer Sukenari Aogami Super S-410 19cm
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Santoku Küchenmesser Sukenari Aogami Super 19cm S-410
Sukenari santoku knife with blade length 190 mm. Traditional Japanese octagonal magnolia handle. Blade of this Sukenari knife is made of 3 Layered S/S Clad Aogami Super. This santoku knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. 
318,81 €

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Japanisches Messer Yoshimi Kato Petty D-500 12cm
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Küchenmesser Yoshimi Kato Petty 12cm D-500
Japanese utility Petty knife hand forged by Yoshimi Kato who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. Blade - Aogami carbon steel with stainless steel clad. Blade length 120 mm. Handle – cherrywood. Hand wash with warm water and towel dry.
191,29 €

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Kitchen knife set Mcusta Limited Edition Suzaku ZLS-9999R - 1
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Messerset Mcusta Zanmai Limited Edition Suzaku ZLS-9999R
Exclusive Mcusta Zanmai Limited Edition Suzaku set, rainbow damascus with acrilyc resin handles. In order to celebrate 10 years of the Zanmai brand, the company has developed a limited series with 50 sets of knives. It is definitely a purchase for collectors!
Sets are numbered. At MyGoodKnife you can buy 48/50 and 49/50. Set contains 4 knives: 15 cm Petty, 18 cm Santoku, 21 cm Chef´s knife, 23 cm Kiritsuke.
Blade material: Hammered rainbow Damascus with core from carbon Blue steel (Aogami) #2. Bolster and handle are made from Nickel silver alloy. Octagonal handle with decorative rivet. Handle material: Acrylic with Suzaku design. Set is delivered in wooden bureau with drawers. Made in Japan.
4.048,38 €

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Gyuto Japanese kitchen knife Tojiro Handmade J2 21cm - 1
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Gyuto Küchenmesser Tojiro Handgefertigt 21cm J2
Japanese chef knife handmade by Tojiro blacksmiths. Tojiro designs and builds several collections of chef knives at their shop in the Japanese city of Niigata, long known for its knife and tool making expertise. This Chef knife represents the pinnacle of their kitchen knives, hand-forged by a small team outside of the operations where many of their knives are produced. Handle of this japanese kitchen knife is made of striped ebony with buffalo horn. Blade is made of 21 layers Aogami steel. Tojiro handmade chef knife goes in wooden box.
505,02 €

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Yanagiba Japanese kitchen knife Hideo Kitaoka sushi and sashimi B-270SH 27cm - 1
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Yanagiba Küchenmesser Hideo Kitaoka sushi und sashimi 27cm B-270SH
Custom Yanagi knife 27 sm. Handmade by Mr. Hideo Kitaoka. Aogami steel 2 layers. Magnolia-wood handle. Blade is sharpened on one side. A Yanagi is the iconic sushi and sashimi knife. Although it is mainly used for the preparation of fish, it can be used on all types of food.
242,89 €

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