Japan's premier quality Hagane - "Aogami Super" (“Super Blue Steel”) - for the core blade material.  This steel has a rich chemical composition that includes high quantities of Carbon (1.40 to 1.50), a little Chromium (0.30 to 0.50) and Tungsten (2.00 to 2.50), which results in exceptional edge retention.

  When people select own knife, cutting performance and edge retention are always one of the priority list. Moreover, it will be great if the knife does not require much additional care and attention in terms of daily maintenance,

 This “Sukenari Aogami Super Wa Series ” knife matches aforementioned preferences very well.
  Its blade is made of Japan’s premium high carbon steel, Aogami Super (“Blue Super Steel”), which is sandwiched between two layers of soft stainless steel and then heat treated to HRc. 64.  It is corrosion-resistant and therefore low-maintenance; only the exposed blade core / cutting edge of Aogami Super is likely to discolor or rust.

  Master Hanaki, Sukenari’s innovative and energetic knife maker and Master forge-smith, has successfully managed to produce highly practical High Carbon Steel knives for all of carbon steel lovers, who will appreciate the cutting performance and outstanding edge retention of Aogami Super.

 This knife has a ellegant and classic octagonal Ebony wood handle, which has a buffalo horn ferrule. For safekeeping, each knife comes with a matching magnolia wood Saya (Sheath) with a black pakkawood Saya pin.

 The lightweight, double bevel edged Kiritsuke might be compared to a combination of the Nakiri and the Sujihiki. It is a very versatile knife that can be used to perform many of the tasks normally done with a Gyuto.

Knife Model: Sukenari Aogami Super Wa Series Kiritsuke

Blade Material:  Aogami Super Clad

Rockwell Hardness (HRc): 64

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Octagon Shaped Ebony Wooden Handle with Water Buffalo Horn Ferrule

Saya Included: Yes.

This knife comes with 50/50 double bevel edge geometry for both right and left handed use.

For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems. 

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.

Important

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.