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JKC Super Aogami

JKC Super Aogami

The highest quality of traditional Japanese steel is called Aogami (Blue Steel). The highest grade of Aogami is Super Aogami. Blue steel uses Iron sand as the source of Iron rather than Bauxite, which has higher levels of impurity. The resulting steel with over 1.5% Carbon of holding a supreme enduring edge and still easy to grind and hone. We present here a collection of Super Aogami that are hand forged using a 3 Layer steel. The central core is Aogami Super and the outside layers are a soft stainless steel which has been finished with a polished finish. These outstanding blades are forged by a blacksmith that has received the highest accolades in Japan. The handles are crafted from laminated hard wood injected with waterproof resin. PLEASE NOTE THESE ARE VERY HIGH CARBON KNIVES WITH AN EDGE THAT WILL OXIDISE WHICH CAN BE REDUCED AND REMOVED WITH THE USE OF RUST REMOVING CREAM AND CAMELIA OIL WHICH ARE AVAILABLE IN OUR MAINTENANCE SECTION
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  1. JKC Super Aogami Utility (2 Sizes)

    The 120mm/150mm Utility/Paring are very familiar shapes and sizes in most 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. These blades will oxidise if left damp or wet and should be dried immediately after washing and oiled with a little vegetable oil or Tsubaki (Camelia oil available in the accessories section).

  2. JKC Super Aogami Nakiri 160mm

    160mm -The Nakiri may for all the world look like a small cleaver but it is an accurate blade, in fact more a precision instrument. Whilst fans of British TV cookery shows may observe chefs confidently applying the Nakiri to a multitude of meat and fish ingredients this would be totally anathema to the Japanese, who reserve these slim fine edge blades for things like getting thin rolls of Daikon which are then minced to absolutely delicate angel hair vermicelli. Home cooks and Japanese chefs use the Nakiri to make powder of various herbs as well as transform onion or garlic with incredible efficiency into fine rings or fabulously even, meltingly small, diced pieces. The rounded tip can be guided with relative ease against the top of the fingers to cut along the ridges of halved fruit and vegetables. Actually this shape truly lends itself to the process of properly cutting an onion from the halving all the way through to following the lines and then mincing. As for tears with an onion, as with all well made Japanese knives, there is no way the user could possibly be reduced tears unless they have allowed the edge to dull after a lot of heavy use. The Nakiri is the easiest blade to 'strop' sharp as the straight profile allows the edge to be swept across the newspaper or leather in one movement. So, regularly sweeping edge on each side on newspaper five to 10 times should keep your nakiri Knife keenly sharp.

    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 or for any use other than food preparation. ONLY FOR CULINARY USE.

    Includes: One Free Sharpening These blades will oxidise if left damp or wet and should be dried immediately after washing and oiled with a little vegetable oil or Tsubaki (Camelia oil available in the accessories section).

  3. JKC Super Aogami Santoku 175mm

    Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing - and is the shape of a traditional Japanese chef’s knife. The breadth of the Santoku and its gently curved profile make this an ideal tool for speed cutting against knuckle. This technique provides safe comfortable cutting action ONLY when the fingertips are clawed well away from the edge with the blade resting on knuckle. This most versatile blade makes an ideal main knife for those who cut more fruit and vegetables, with occasional meat and fish preparation.

    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 or for any use other than food preparation. ONLY FOR CULINARY USE.

    These blades will oxidise if left damp or wet and should be dried immediately after washing and oiled with a little vegetable oil or Tsubaki (Camelia oil available in the accessories section).

  4. JKC Super Aogami Gyuto (3 sizes)

    These blades will oxidise if left damp or wet and should be dried immediately after washing and oiled with a little vegetable oil or Tsubaki (Camelia oil available in the accessories section).

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4 Item(s)