Aogami Super Steel, also known as Blue Super Steel, represents the pinnacle of Japanese high-carbon knife steel. This exceptional material has earned its reputation among professional chefs and serious home cooks for its remarkable edge retention, superior sharpness, and outstanding durability. If you're exploring premium Japanese cutlery, understanding this revered steel is essential.
What is Aogami Super (Blue Super) Steel?
Aogami Super is a premium high-carbon steel produced by Hitachi Metals of Japan. As the highest grade in the "blue paper" steel series (hence the name "blue steel"), it's distinguished by its blue paper wrapping during distribution to knife makers. This premium steel contains carefully balanced amounts of carbon, chromium, tungsten, molybdenum, and vanadium, creating a material that exceeds the performance of most other knife steels.
Unlike standard carbon steels, Aogami Super's composition allows it to achieve exceptional hardness (often 64-67 HRC) while maintaining enough toughness to resist chipping during proper use. This careful balance of elements makes it highly sought-after for professional-grade kitchen knives.
Key Properties of Blue Super Steel
Aogami Super Steel stands out for several remarkable properties:
- Exceptional Edge Retention: The high carbon content and added alloying elements create a wear-resistant edge that stays sharp significantly longer than most alternatives.
- Superior Sharpness Potential: Its fine grain structure allows it to be honed to an extraordinarily sharp edge—sharper than most stainless steel options.
- Excellent Wear Resistance: The tungsten and vanadium content significantly improves resistance to abrasion during cutting tasks.
- Balanced Toughness: Despite its hardness, properly heat-treated Aogami Super maintains enough toughness to prevent excessive brittleness.
The steel typically reaches 64-67 on the Rockwell Hardness Scale, significantly harder than most Western kitchen knives that typically range from 56-60 HRC.
Aogami Super vs. Other Premium Steels
When compared to other high-end knife steels:
- Aogami Super vs. VG10: While VG10 offers better corrosion resistance as a stainless steel, Aogami Super provides superior edge retention and can achieve a sharper edge.
- Compared to Aogami #1 and #2: Super contains more tungsten and chromium than regular Blue #1 and #2, offering enhanced wear resistance and edge stability.
- Versus Shirogami (White Steel): White steel can achieve slightly greater sharpness but sacrifices some edge retention and durability that Blue Super excels in.
- These differences make Aogami Super particularly valued for precision cutting tasks where edge retention is crucial.
Benefits of Aogami Super Steel Knives
Knives crafted from Blue Super Steel offer several advantages:
- They maintain their edge through extended professional use
- The extreme sharpness allows for precise cuts with minimal resistance
- They develop a beautiful patina over time that helps prevent corrosion
- The exceptional hardness enables thinner blade geometries for reduced cutting resistance
Common knife styles made with Aogami Super include gyuto (chef's knife), santoku, nakiri, and petty knives. While these knives require more care than stainless alternatives (regular drying and occasional oiling), most users find the superior performance well worth the maintenance.
Discover Premium Aogami Super Knives at Lewis Knife
Looking to upgrade your kitchen with a professional-grade Aogami Super steel knife? At Lewis Knife, we offer an exclusive collection of handcrafted Japanese knives made with authentic Blue Super steel, each meticulously forged by master craftsmen. Explore our curated selection of these exceptional cutting tools at https://lewisknife.com
