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JKC Aogami Collection

JKC Aogami Collection

Japanese Knife Company, scour the length and breadth of Japan in our eternal quest for the ultimate culinary blade. We regularly add new selections as well as update, improve and extend existing ranges. Knife aficionados acknowledge Aogami No. 1 to be one of the best steels to create an enduringly keen cutting edge. Ultra High Carbon, Tungsten toughened traditional steel alloyed using pure iron only possible with Iron Sand as a base is used to achieve the rare and valuable Aogami No. 1 Steel. Prized for its virtually unparalleled edge retention capacity along great potential for easy re-honing, whilst not stainless it is considerably LESS prone to rusting than blades of equal carbon content. Using the ancient warikome system of sandwiching a central core between two layers of softer steel imbues the silky edge with even greater strength. Aogami No 1 edges outlast the celebrated Shirogami whilst being less prone to staining and equally easy to re-hone. The limited supply due to the various delicate and specialist processes required to produce it (along with high demand) have to lead to this very special material being reserved for only the most skilled Nokaji and thus it is rarely applied to the creation of accessible culinary blades. For these reasons, blades made from Aogami No 1 are amongst the most prized and this is usually reflected in the price demanded these ‘Uber’ knives. In collaboration with Hitachi Special Steels and a small artisan workshop willing to set new standards and make available knives that have been the preserve of only the passionate, Japanese Knife Company is proud to make available a collection of warikome - triple layer - blades using Aogami No.1 as the core at a more accessible price. Aogami (aogami literally translates as blue steel, just as 'shirogami' means white steel this refers to an old paper wrapping classification system, not the colour of steel) with its very high Carbon content requires the addition of toughening elements to counteract brittleness and slow oxidisation – Tungsten and Chromium are 2 such elements. Taking into account their positive and negative influences – the exact amount of each is used to create a material that is hard, tough and slow to oxidise. In order to make resharpening easier this very hard & tough steel is sandwiched between two layers of soft steel that both protect and aid easy grinding. The result is an edge capable of enduring razor sharpness which is easy to maintain. With the raw material, the maker and design in place JKC commissioned a variety of different shapes – the result is our Aogami Collection. A handmade collection of even density blades which fulfil a whole gamut of requirements. With attention paid to ergonomics, ease of use and aesthetics the resulting collection fulfils the needs of even the most demanding professional user. It should be noted that these are totally handmade knives using Bubinga wood for the sleek, seamless handles and as such the colour and tone does vary from piece to piece. JKC Aogami Collection comprises the 90mm Paring, 125mm Utility, 170mm Santoku, 150mm Nakiri, 180mm and 210mm Gyuto and 240mm Sujihiki.
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6 Item(s)

  1. Aogami Paring/Petty 90mm

    This versatile paring knife is ideal for everyday tasks. Designed primarily for use in the hand the classic pointed tip makes easy work of tricky jobs such as removing eyes from potatoes whilst it makes easy work of delicate tasks demanding great accuaracy such as slicing chilli's, peeling small fruits etc. For those who prefer smaller knives this little blade will prove invaluable, whilst for professionals and keen cooks it is a particularly comfortable and easy to use knife for intricate work like fluting, peeling and paring.

    PLEASE NOTE: Handle wood may vary while the red Bubinga wood is being discontinued, and replaced with Walnut wood. Please contact us if you have any questions about this. 

  2. Aogami Paring/Utility 125mm

    The 125mm Utility/Paring is the most familiar shape and size in most Western kitchens and thus amongst the most heavily used blades in domestic kitchens. It is comfortable for those who are disconcerted by large blades. With its very sharp edge, narrow profile and manageable length this knife is actually designed for the preparation of fish & game as well as gentle shinning and skinning work. SPECIAL

    NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY. NOTE: New Handle (Updated Photos): This is the newer version of the kni

    PLEASE NOTE: Handle wood may vary while the red Bubinga wood is being discontinued and replaced with Walnut wood. Please contact us if you have questions about this.
  3. Aogami Santoku 170mm

    Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing. The breadth of blade is ideally suited for cutting against the knuckle with speed – this technique provides safe comfortable cutting action only when the fingertips are clawed well away from the edge with the blade resting on the knuckle. The relatively straight profile and extra width, apart from multi function use on raw flesh, makes this a great choice as the primary blade for those who prepare mostly vegetables. This perfectly balanced knife will float through any task. Particularly well suited to a more horizontal or slicing action to cut as opposed the more classic French techique of roll cutting on a board. The Aogami Santoku is particularly evenly balanced and is widely deemed to be one of the most comfortable general purpose blades in its price range and beyond.

    SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.

    PLEASE NOTE: Handle wood may vary while the red Bubinga wood is being discontinued and replaced with Walnut wood. Please contact us if you have questions about this.
  4. Aogami Gyuto (2 Sizes)

    This slimmer blade is called Gyuto – meaning cow sword. It is designed to make light work of slicing, dicing and filleting raw meat and fish. It is the Japanese adaptation of the classic French cooks knife. This familiiar looking blade represents optimal versatility as it tapers from broad base to narrow point allowing efficient contact cutting, slicing and ocasional carving. If you require the knife to cut more raw / cooked flesh (meat or fish) than vegetables and want to double it up for occasional carving or only use / prefer a classic western style shape, then the Gyuto is ideal.

    SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.

    PLEASE NOTE: Handle wood may vary while the red Bubinga wood is being discontinued and replaced with Walnut wood. Please contact us if you have questions about this.
  5. Aogami Azumagata 150mm

    Nakiri is the definitive Japanese shape for the preparation of vegetables. We discovered this particular version of Nakiri in a knife collectors shop in Sakai City, an example which turned out to be a 200 year old antique, which we asked our workshop to replicate. The exact name for this particular type of Nakiri is ‘Azumugata’. Whether slicing the softest tomatoes, dicing the hardest Swedes or mincing ginger to the consistency of a smooth pulp this blade will transform any culinary chore into a ‘Zen’ experience. What differentiates the Azumugata from the Nakiri is its slightly curved profile enabling gentle roll cutting which is extremely awkward when using the straight profile edge of the classic Nakiri. The JKC Aogami Azumagata makes the prep of fruit and vegetables such a pleasure it is hard to resist the temptation to slice, chop, dice and mince everything in sight so be prepared to consume more of the healthy stuff!

    SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.

    PLEASE NOTE: Handle wood may vary while the red Bubinga wood is being discontinued and replaced with Walnut wood. Please contact us if you have questions about this.
  6. Aogami Sujihiki 240mm

    The Sujihiki is a long narrow blade designed for slicing raw or cooked flesh (meat, poultry, game & fish) with consummate ease. The reduced surface area means that even the most fatty or oily flesh does not stick to the side of the blade. Whether you want transparent slices of Carpaccio, to glide through carving the Sunday roast or to portion fish or meat this blade will transform these tricky challenges into satisfyingly pleasurable rituals. The JKC Aogami Sujihiki will enable newly designated carvers to tackle virtually any roast far more easily than a serrated blade or thicker edged European carver. This supremely comfortable keen blade will not tear the flesh and will contribute towards achieving a defter carving technique. This sujihiki is capable of meeting very delicate and exacting challenges and can be applied to the creation of sashimi and other tasks for which the Yanagiba is usually recommended.

    SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.

    PLEASE NOTE: Handle wood may vary while the red Bubinga wood is being discontinued and replaced with Walnut wood. Please contact us if you have questions about this.
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6 Item(s)