Sukenari Aogami Super Gyuto 21 cm

Sukenari knives are for true enthusiasts who want a special handmade knife.

Unlike knives from the big manufacturers, this chef's knife is completely handmade. You can feel this while cutting and notice this by the sharpness and how long it keeps cutting nicely.

• Aogami Super (blue paper steel) (65 HRC)
• Octagonal magnolia handle
• Razor sharp out of the box
• Handmade in Japan

The blade is made of Aogami Super which is hardened to 65 rockwell. In our opinion, this is an ideal combination because the knife stays sharp for a long time and is still easy to sharpen yourself. The blade is nicely finished and rounded on the back. So it sits comfortably in the hand, even with the pinch grip.

The hard core of carbon steel is protected by 2 layers of softer stainless steel. These protect the blade. The handle has a traditional octagonal (octagon) shape made of wood . This shape provides a comfortable grip even with damp hands.

Aogami Super Carbon Steel
Carbon steel can be sharpened sharper than stainless steel. It just needs to be maintained properly otherwise it may discolor. Also, the steel will discolor because of the patina layer it develops. This layer protects the steel from rust but must always be dried well.

Aogami Super is the favorite steel of many blacksmiths. The steel can be razor-sharpened and is easy to keep sharp yourself. Protecting the steel with two layers of stainless steel means less maintenance.

Looking for a high-class Japanese knife that will take your cutting skills to the next level and stay sharp for extra long? Then this is your knife.