Just ordered my first Aogami Super knife

J

JohnWesley

Joined
Sep 26, 2016
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34
I am sorely lacking in carbon kitchen knives and decided to go for a 240 gyuto in Aogami Super. It is a Karaku 100% Aogami super. I am looking forward to receiving it. Years ago I had a marvelous White # 1 sujihiki that was insanely sharp. It did not hold the edge as well as some, but you could put an edge on it that put any knife I have ever owned to shame. Unfortunately, friends were staying at my apartment back then, and my friends wife put it in the dishwasher. It pretty much destroyed it. My friends wife told me about it later, casually saying that cheap knife in my knife drawer had rusted after she washed it so badly she had to throw it away, but not to worry, it was a cheap wooden handled knife.
I understand that Aogami Super can achieve a similar edge to White 1, but holds the edge better. Hmmmmm now I just need a Hap40 for comparison.
 
Nice knife but what do you mean is 100% aogami super. I thought these knives was aogami super core with iron cladding with a lacquer KU finish.
 
oops, sorry, you are right. I meant to say 100% reactive. I had also looked at similar knives with stainless cladding.
 
Thanks John! I am loving my aogami super knife. Ive got a harukaze AS core with the stainless cladding but I do like the KU finish iron clad knives too. It is such a cool texture. I wish I could get some aogami super to make my own knives with!
 
Blue Super "can" achieve an edge like White 1, but it will take a little more work to get there. White 1, carbides being entirely cementite, can achieve an amazingly sharp edge with minimal equipment. Blue Super, you have Tungsten carbides that are MUCH harder than cementite. So in order to shape those carbides, you need an abrasive that will cut them.
 
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