The Ultimate Precision Meat Knife

Experience unparalleled sharpness with the Kazoku Aogami Super Wa Sujihiki, an extraordinary version of the classic meat knife, expertly crafted from Aogami Blue Paper Super Steel. Designed for the true enthusiast who demands precision and durability, this knife slices through meat with ease, maintaining its razor-sharp edge longer than typical knives.

Aogami Blue Paper Super Steel is the pinnacle of Blue Paper Steel #2. Enhanced with chromium, tungsten, and carbon, the blade is exceptionally hard (63-64 HRC) and retains its sharpness for much longer. This steel allows for extreme sharpening, giving the knife a cutting performance like no other. With its thin yet resilient blade, it effortlessly glides through meat, offering both smooth and precise cuts.

More Details

• Core Material: Aogami Blue Paper Super Steel, known for its hardness and exceptional edge retention.
• Hardness: A high Rockwell rating of 63-64 HRC ensures the blade remains sharp even after heavy use.
• Durability: Protected by two layers of stainless steel with a forged kurouchi finish, which makes it resistant to rust and less prone to damage.
• Tsuchime Finish: The hammered finish on the blade minimizes food sticking, enhancing your cutting experience.

Carbon Steel
Carbon steel knives require more care than stainless steel but sharpen more easily. They can rust without proper maintenance but develop a protective patina over time, adding unique character. Learn more on our page: All about carbon steel.