Aogami Blue steel Knives

There are several types of this steel: Aogami #1, Aogami #2, and Aogami Super. Aogami #1 (Blue Steel No.1) has the highest carbon content (about 1.25–1.35%). Because of this, it can achieve maximum hardness and provides outstanding wear resistance. Aogami #2 (Blue Steel No.2) is regarded as the most balanced and popular variety. It contains a high amount of carbon (about 1.05–1.15%) and is alloyed with chromium and tungsten. Thanks to this, it is easier to sharpen. Aogami Super (Super Blue Steel) adds molybdenum and vanadium to the high-carbon base along with chromium and tungsten. These additional elements make Aogami Super famous for holding its edge for a very long time without dulling. It is considered a premium steel, combining the best qualities: exceptional sharpness, high hardness, and enhanced edge retention.

It is important to remember that knives made of Aogami steel require special care. As a carbon steel, it is prone to corrosion. Japanese knives made of Aogami should never be washed in a dishwasher. After each use, they should be hand-washed, dried thoroughly, and occasionally treated with camellia oil to protect against rust. Aogami knives are rightfully considered among the finest kitchen knives in the world.

Sujihiki Japanese kitchen knife Ittetsu Aogami Super IWK-209 27cm
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Sujihiki Kitchen knife Ittetsu Aogami Super 27cm IWK-209
The Ittetsu Sujihiki knife has a 27 cm blade. The Sujihiki is a Japanese kitchen knife with a long, narrow blade, designed primarily for accurately slicing meat, fish, and prepared dishes into thin, even slices. Thanks to its thin blade and relatively low height, the knife glides easily through food with a long, gliding motion, minimizing damage to the texture. The blade is made of three-layer steel with an Aogami Super steel core and stainless steel facings. The knife is hand-washable and should be wiped dry immediately after use. The knife features a traditional Japanese wa octagonal handle made of walnut wood.
€239.00

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Gyuto Japanese kitchen knife Ittetsu Aogami Super IWK-208 27cm
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Gyuto Kitchen knife Ittetsu Aogami Super 27cm IWK-208
This large Ittetsu gyuto chef's knife features a 27 cm blade. The blade is crafted from triple-layered steel. The Aogami super steel core is protected by two outer stainless steel sheaths. Despite these sheaths, the knife is susceptible to corrosion. It should only be hand washed and wiped dry immediately after use. The knife features a traditional Japanese wa octagonal walnut handle. The bolster is made of ebony. This Ittetsu chef's knife weighs approximately 420 g.
€239.00

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Gyuto Japanese kitchen knife Ittetsu Aogami Super IWK-205 18cm
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Gyuto Kitchen knife Ittetsu Aogami Super 18cm IWK-205
The Ittetsu gyuto chef's knife has an 18 cm blade. The blade is made of stamped Aogami super steel. This high-carbon steel holds an edge well but is susceptible to corrosion. The traditional Japanese wa octagonal handle is made of walnut wood. This Ittetsu chef's knife weighs approximately 290 g. Ittetsu knives are handcrafted in Echizen, Japan.
€185.00

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Sujihiki Japanese kitchen knife Ittetsu Hokiyama Hamono IWH-210 24cm
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Sujihiki Kitchen knife Ittetsu Hokiyama Hamono 24cm IWH-210
A Japanese sujihiki slicer knife with a 24 cm blade. The blade is made of stamped Aogami Super steel. This renowned Japanese carbon steel sharpens easily and retains its edge for a long time. A black coating gives the blade an authentic look. The traditional Japanese wa handle is made of walnut wood. The Ittetsu sujihiki knife from the Hokiyama series weighs only 115 g, making it a pleasure to use even for long periods without fatigue. This knife should not be used for slicing frozen foods or bones. Hand wash only and dry immediately after use.
€229.00

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Gyuto Japanese kitchen knife Kenshiro Hatono Kurouchi Aogami KH-2109 21cm
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Gyuto Kitchen knife Kenshiro Hatono Kurouchi Aogami 21cm KH-2109
A Japanese Kenshiro Hatono chef's knife with a Kurouchi coating. Kurouchi is a type of blade finish characterized by a rough, unpolished blade surface with a black oxide layer. This layer remains after hardening and forging, protecting the knife from corrosion and giving it a traditional look. The blade of this Kenshiro Hatono chef's knife features an Aogami steel core with stainless steel sheaths. With an optimal blade length of 21 cm, this knife is ideal for slicing any food. However, it is recommended to avoid extremely hard foods, as the knife's cutting edge is very thin. The traditional wa handle is made of walnut wood.
€259.00

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Gyuto Japanese kitchen knife Naoki Mazaki NMF-6415 24cm
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Gyuto Kitchen knife Naoki Mazaki 24cm NMF-6415
The premium Japanese chef's knife NMF-6415 is a masterpiece of knifemaking craftsmanship, crafted by Naoki Mazaki, one of the most accomplished contemporary smiths in the Land of the Rising Sun. This signature knife embodies the harmony between the ancient traditions of Japanese forging and the impeccable functionality required in a professional kitchen. Its 24-centimeter blade is a symphony of multilayered steel, with Aogami steel at its core. This legendary Japanese high-carbon steel is renowned for its phenomenal ability to hold an edge and achieve razor-sharpness. The multilayered structure not only imparts exceptional strength to the blade but also creates a unique, inimitable pattern on its surface, making each piece one-of-a-kind. The handle, crafted in the traditional Japanese "wa" style, is made of magnolia wood and topped with a walnut bolster. It is supplied in a wooden gift box.
€1,499.00

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Japanese kitchen knife Yoshimi Kato Katana Aogami Super S/S clad Cherry D-911 16cm
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Kitchen knife 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.
€289.00

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Gyuto Japanese kitchen knife Sakai Takayuki Guren 1187 22.5cm
Gyuto Kitchen knife Sakai Takayuki Guren 22.5cm 1187
The Sakai Takayuki Guren Japanese Gyuto kitchen knife features a 22.5 cm blade. The Guren series knives feature a forged pattern and charred oak handles. This knife was crafted by Mr. Itsuo Doi, son of renowned blacksmith Keijiro Doi, whose family has been crafting some of the finest forged knives for nearly 70 years. Mr. Doi's family crest is engraved next to the logo on the blade as a certificate of authenticity. The bright red flame produced by burning fine pine charcoal in the Doi forge served as inspiration for the Guren series. This name refers to red water lotuses. The knives come in a branded box, which also contains small origami figures. Unfold them and you'll find a piece of ember—a fragment of the flame in which this unique knife was created.
€399.00

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Santoku Japanese kitchen knife Yoshimi Kato Aogami Super S/S clad Cherry D-903 17cm
Santoku Kitchen knife Yoshimi Kato Aogami Super S/S clad Cherry 17cm D-903
The D-903 Santoku knife is handcrafted by master craftsman Yoshimi Kato. The 17-centimeter blade, crafted from exceptional Japanese Aogami Super steel, stays sharp for a long time and sharpens easily to a razor-sharp edge thanks to its high carbon content. The Aogami Super steel is framed by stainless steel sheaths with a refined black finish. The ergonomic, traditional cherry wood handle fits perfectly in the hand. This knife, created by Yoshimi Kato, a student and relative of the legendary Hiroshi Kato, requires delicate handling: do not put it in the dishwasher or use it for cutting very hard foods.
€329.00

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Nakiri Japanese kitchen knife Mcusta Zanmai Beyond ZBX-5008B 16.5cm
Nakiri Kitchen knife Mcusta Zanmai Beyond 16.5cm ZBX-5008B
Mcusta Zanmai Beyond Nakiri is a Japanese knife with a 165 mm long blade. The nakiri knife has a very thin cutting edge and is designed for cutting and shredding vegetables. It cannot be used as a kitchen hatchet. The blade is made of Aogami Super "Blue Paper" steel with stainless steel cladding. The Mcusta Zanmai Beyond ZBX-5008B nakiri knife is equipped with an elegant and well-balanced wa handle made of hinoki wood. Additionally, the handle is decorated with a mosaic pin and a red akamaki ring. The Mcusta Zanmai Beyond series nakiri weighs 172 g. It comes in a beautiful wooden branded box.
€275.00

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Santoku Japanese kitchen knife Mcusta Zanmai Beyond ZBX-5003B 18cm
Santoku Kitchen knife Mcusta Zanmai Beyond 18cm ZBX-5003B
Santoku Mcusta Zanmai Beyond is a universal kitchen knife with a razor-sharp blade. The 18 cm long blade is made of Aogami Super steel with stainless steel cladding. The blade has a very thin, mirror-polished cutting edge. Therefore, the knife should never be used for frozen or other very hard foods. The Santoku Mcusta Zanmai Beyond ZBX-5003B knife has an elegant hinoki wood handle. At first, the handle may emit a slight cypress aroma, which will disappear over time. The handle is equipped with a beautiful mosaic pin. The knife comes in a wooden box and will be a wonderful gift for those who love to cook.
€252.00

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Japanese kitchen knife Yoshimi Kato Petty Aogami Super S/S clad Cherry D-901 15cm
Kitchen knife Yoshimi Kato Petty Aogami Super S/S clad Cherry 15cm D-901
Japanese petty knife made by Yoshimi Kato. Blade is made of Aogami Super steel with stainless steel clad. Blade length 150 mm. Handle – cherrywood. For petty knife made by Yoshimi Kato 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.
€249.00

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Bunka Japanese kitchen knife Yoshimi Kato Aogami D-510OWN 17cm
Bunka Kitchen knife Yoshimi Kato Aogami 17cm D-510OWN
Bunka kitchen 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 170 mm. Handle – oak wood with walnut ferrule. Hand wash with warm water and towel dry.
€370.00

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Gyuto Japanese kitchen knife Yoshimi Kato Aogami super D-505 21cm
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Gyuto Kitchen knife Yoshimi Kato Aogami super 21cm D-505
Japanese chef knife gyuto is hand forged by Yoshimi Kato, who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. Blade is made from 3 layers with Aogami carbon steel core. Blade length 210 mm. Handle – cherrywood. Hand wash with warm water and towel dry. Avoid bones, frozen foods, nuts and hard candies.
€325.00

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Santoku Japanese kitchen knife Ittetsu Aogami Super IWK-002 18cm
Santoku Kitchen knife Ittetsu Aogami Super 18cm IWK-002
Ittetsu Santoku knife with 18 cm blade. Blade is made of Aogami Super steel blade with stainless steel clad. Handle is made of black pakka wood. This santoku Japanese knife weights about 160 g. Ittetsu knives are handmade in Echizen city, Japan. Santoku is a double-beveled multi-proposal Japanese knife.
€159.00

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Santoku Japanese kitchen knife Matsubara Hamono Aogami 2 Bocote KT-202 16.5cm
Santoku Kitchen knife Matsubara Hamono Aogami 2 Bocote 16.5cm KT-202
Santoku knife Matsubara Hamono made by master Katsuto Tanaka. This knife is made of Aogami 2 steel with stainless steel clad. Handle is made of walnut wood. Knives under the Matsubara Hamono name are made by master blacksmith Katsuto Tanaka-san who started making knives when he was 20 years old back in 1982. The knife making history of the Matsubara region can be traced back to the year 1474 when Master Yukiyasu Naminohira moved here to make swords in the Hachiman Shrine. Using Matsubara Hamono knife avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
€219.00

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Gyuto Japanese kitchen knife Ittetsu Aogami 2 S/S Clad ISW-09 24cm
Gyuto Kitchen knife Ittetsu Aogami 2 S/S Clad 24cm ISW-09
Gyuto Japanese kitchen knife Ittetsu Aogami 2 S/S Clad ISW-09 from Ittetsu knife with a 24 cm blade for any task in the kitchen. Octagonal handle is made of walnut. The bolster is made of Macassar ebony. The blade is made of Aogami #2 with stainless steel clad, Nashiji finnish. 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.  This knife cannot be washed in the dishwasher. Hand wash with warm water and towel dry. Japanese kitchen knives have a very hard but thin blade. Japanese knives are not allowed to cut bones and meat with bones, coconuts and other nuts, and other hard foods. Ittetsu knives due to handmade may differ slightly from those shown in the photos and sizes. Echizen city, Japan.
€221.65

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Santoku Japanese kitchen knife Tsutomu Kajiwara TK-1115BGA 16.5cm
Santoku Kitchen knife Tsutomu Kajiwara 16.5cm TK-1115BGA
 Japanese santoku knife handmade by Tsutomu Kajiwara. Santoku translates as 'three uses', are ideal for mincing, dicing and slicing, as they feature a straight edge with a narrow sheep's foot blade. Blade 165 mm is made of Aogami 2 steel with iron damascus clad. Traditional japanese wooden handle made of bocote wood. 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.
€185.21

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Japanese kitchen knife Sujihiki Ittetsu Tadafusa OEM Aogami 2
Sujihiki Kitchen knife Ittetsu Aogami 2 S/S Clad 27cm ISN-11
Sujihiki Ittetsu OEM Aogami 2 ISN-11 knife with 27 cm blade. The blade is made of Aogami #2 with stainless steel clad, Nashiji finnish. 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 made of walnut. This knife cannot be washed in the dishwasher. Hand wash with warm water and towel dry. Japanese kitchen knives have a very hard but thin blade. Japanese knives are not allowed to cut bones and meat with bones, coconuts and other nuts, and other hard foods. Ittetsu knives due to handmade may differ slightly from those shown in the photos and sizes. Echizen city, Japan. Weight 440 gr.
€253.02

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Gyuto Japanese kitchen knife Yoshimi Kato Aogami super D-504 18cm
Gyuto Kitchen knife Yoshimi Kato Aogami super 18cm D-504
Japanese chef knife gyuto is hand forged by Yoshimi Kato, who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. Blade is made from 3 layers with Aogami carbon steel core. Blade length 180 mm. Handle – cherrywood. Hand wash with warm water and towel dry. Avoid bones, frozen foods, nuts and hard candies.
€258.08

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Japanese kitchen knife Ittetsu Tadafusa OEM Garasuki Aogami 2 ISN-09 18cm
Kitchen knife Ittetsu Garasuki Aogami 2 18cm ISN-09
Ittetsu Garasuki knife with 18 cm blade. Garasuki is a larger version of the Honesuki knife, also used for poultry but just bigger birds. The k-tip allows for precision while the longer blade allows for an easier slicing action. 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. 
€197.36

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Petty Japanese kitchen knife Yoshimi Kato D-1111 15cm
Petty Kitchen knife Yoshimi Kato 15cm D-1111
Petty knife hand forged by Yoshimi Kato, who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. A petty knife is a small utility designed mainly for delicate work like cutting herbs or small fruits or vegetables, you might call it an utility knife. Blade is made of Aogami super steel, stainless steel clad. Blade length 150 mm. Handle - colored red and black wood. Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry.
€177.12

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Santoku Japanese kitchen knife Tsutomu Kajiwara TK-1116 18cm
Santoku Kitchen knife Tsutomu Kajiwara 18cm TK-1116
 Japanese santoku knife handmade by Tsutomu Kajiwara.  Blade 180 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.
€221.65

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Nakiri Japanese kitchen knife Tsutomu Kajiwara TK-1118BGA 18cm
Nakiri Kitchen knife Tsutomu Kajiwara 18cm TK-1118BGA
Nakiri knife handmade by Tsutomu Kajiwara. Blade 180 mm is made of Aogami 2 steel with iron damascus clad. Traditional handle is made of bocote wood with God’s ash ferrule. 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.
€252.01

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