Super Blue worth it?

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xdayv

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Sep 18, 2015
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I have limited knowledge on Super Blue (Aogami), I spotted a Caly 3.5 with this blade. Is this worth getting? or might as well settle for the 'default' / 'regular' blade? What is in store for me with this blade? I am looking basically to alternate with a PM2 (s30v) for EDC. I got H1 for when in harsher environments. TIA.
 
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It is a nice steel, especially in traditional japanese chef knives. However, when clad with 420j, there have been reports of bending. Therefore my own preference would be to buy super blue that is presented as a monosteel blade without stainless cladding. If that Caly 3.5 isn't clad, I would say it should be a fine blade.

Either way, it takes a great, fine edge at very acute angles. It is optimized for slicing, and performs as such. It is not the best choice for tasks that require high lateral strength. It will patina very quickly but I have not seen one rust.
 
If you don't buy it I would like to!

Buy really you will be happy either way. I have the regular Caly and other knives in SB. The Caly is one of my favorites.
 
It does rust very easily, but it is a great steel. It will take a nice, pleasing patina if you use it.
 
I actually like the laminated superblue better than the solid superblue... The 420J1 top layer is soft stainless and can scratch easily, but it solves the problem of rust at the pivot beautifully. I have not found any rust problems if I wash and dry the blade shortly after use, in fact I treat it the same as my other stainless blades. Edge retention is great for light use EDC, I would say it is better than S30V in my experience. It sharpens very easily and takes a very fine edge.

It is one of my favourite steels, along with M4 and M390.
 
Depends on what you value in a blade. Marginally stainless, and non-stainless carbon, steels seem to be in vogue these days, but I am not a fan. I'll take VG-10 over Super Blue any day because, while I value a steel that will take and hold a decent edge, I also place considerable value on decent rust resistance.
 
SuperBlue is a definite winner. I love my SuperBlue Stretch. Holds a great edge, not too hard to bring it back, and gets a lot of character from patina. I wouldn't worry about rust being a major deciding factor. I live and work in Texas, which as you know can be very humid. My Stretch was carried with me all summer into attics and while working outside. Most times I would be drenched, clothes and all in sweat. Never ever had a single speck of rust on my Stretch. So while it isn't stainless it isn't the rust magnet many make it to be. One trick I used is the thin layer of ChapStick on the blade. Helps quite a bit.
So my recommendation is to get you some SB and use the crap out of it. You won't regret it
 
it's worth it mostly if you like the patina SB takes on, but that aside, VG-10's ease of sharpening and stainless properties wins over IMO
 
TripleT said:
It is a nice steel, especially in traditional japanese chef knives. However, when clad with 420j, there have been reports of bending. Therefore my own preference would be to buy super blue that is presented as a monosteel blade without stainless cladding. If that Caly 3.5 isn't clad, I would say it should be a fine blade.

Either way, it takes a great, fine edge at very acute angles. It is optimized for slicing, and performs as such. It is not the best choice for tasks that require high lateral strength. It will patina very quickly but I have not seen one rust.
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Blades either bend or break when subjected to stress. Which would you prefer?
 
Would LOVE to buy a 3.5 Caly in SB. It's a wonderful blade and slices like crazy.
Great in the kitchen also.
 
Much appreciated your responses guys!

Brock O Lee said:
I actually like the laminated superblue better than the solid superblue... The 420J1 top layer is soft stainless and can scratch easily, but it solves the problem of rust at the pivot beautifully.
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Is the Caly 3.5 Super Blue laminated/clad with 420J?
 
Sorry I forgot to mention the laminated blades are all the Endura FRN family of sprints. The Caly's are G10 and solid superblue. You will most probably have your work cut out to find a new superblue Caly, but the others are still quite available on the secondary market.
 
The Deacon said:
Depends on what you value in a blade. Marginally stainless, and non-stainless carbon, steels seem to be in vogue these days, but I am not a fan. I'll take VG-10 over Super Blue any day because, while I value a steel that will take and hold a decent edge, I also place considerable value on decent rust resistance.
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This, I take care of my knives but I don't want to feel obligated to oil it everytime I use it. I would gladly own one but I prefer a more stain resistaint steel for a EDC user.
 
Superblue is (for me) easy to sharpen to a keen edge with a Sharpmaker. I have a SB Stretch and it is great!
 
Super blue is an afi steel. It gets very sharp with not a lot of effort. Some people may not prefer the way it takes a patina quickly, which can be remedied with care. I take care of mine but I don't care much if it patinas.

This thread needs pics. :D

EDC5-30-12-1.jpg
 
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