{"title":"Aogami Super Steel Collection","description":"\u003cdiv class=\"tk-collection\"\u003e\n\u003ch2\u003eAogami Super (Blue Super) Steel Knives\u003c\/h2\u003e\n\u003cp\u003eCrafted by Hitachi Metals Ltd., \u003cstrong\u003eAogami Super (AS)\u003c\/strong\u003e is widely considered one of the finest Japanese high-carbon steels ever produced. By taking the foundation of Blue Steel No. 1 and maxing out the carbon, chromium, tungsten, and adding molybdenum, blacksmiths are able to forge a blade with extreme hardness that doesn't become overly brittle.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f4f7f6; padding: 15px; border-left: 4px solid #2c3e50; margin-bottom: 20px;\" class=\"expert-take\"\u003e\n\u003ch3\u003eThe Tokushu Expert Take: Why It's Our Favorite\u003c\/h3\u003e\n\u003cp\u003eIn practice, Aogami Super is our absolute favorite knife steel for daily use. When forged with a \u003cstrong\u003estainless steel cladding\u003c\/strong\u003e (kurouchi, nashiji, or migaki finish), it creates the ultimate \"best of both worlds\" knife: the screaming sharp core of high-carbon steel, with the low-maintenance, rust-resistant body of a stainless knife. It is an absolute dream to use.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3\u003ePerformance \u0026amp; Real-World Feel\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe \"Bite\" \u0026amp; Edge Retention:\u003c\/strong\u003e The cutting feel is exceptionally pleasant. As the edge naturally breaks down between sharpening sessions, Aogami Super maintains a distinct, aggressive \"bite\" much longer than White (Shirogami) steels, allowing it to easily grab the skin of tomatoes or peppers even when it's no longer freshly sharpened.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaintenance \u0026amp; Stropping:\u003c\/strong\u003e Despite its incredible edge retention, it remains surprisingly easy to sharpen. You don't need to hit the whetstones constantly; the edge is incredibly responsive and quickly refreshed back to a razor finish with a leather strop and some \u003cstrong\u003e2-micron diamond strop shots\u003c\/strong\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eThe Metallurgy: What Makes It \"Super\"\u003c\/h3\u003e\n\u003cp\u003eFor the steel enthusiasts, Aogami Super achieves its legendary status through this specific chemical makeup, allowing for insane edge retention without sacrificing sharpenability:\u003c\/p\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0;\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbon (C):\u003c\/strong\u003e 1.40 - 1.50% \u003cem\u003e(For extreme hardness and sharpness)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTungsten (W):\u003c\/strong\u003e 2.00 - 2.50% \u003cem\u003e(Increases wear resistance)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChromium (Cr):\u003c\/strong\u003e 0.30 - 0.50% \u003cem\u003e(Aids in hardening and mild corrosion resistance)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolybdenum (Mo):\u003c\/strong\u003e 0.30 - 0.50% \u003cem\u003e(Improves toughness)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanadium (V):\u003c\/strong\u003e 0.50% \u003cem\u003e(Refines the grain structure)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","products":[{"product_id":"moritaka-hamono-gyuto-aogami-super-210mm","title":"Moritaka Knives Aogami Super Gyuto 210mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eExperience the long-standing forging tradition of Moritaka Hamono with the Moritaka Aogami Super Kurouchi 210mm Gyuto. Handcrafted in Yatsushiro, Japan by a maker with more than 700 years of history, this Japanese chef knife combines a rustic kurouchi finish, Aogami Super carbon steel, and a comfortable octagonal walnut wa handle. The result is a sharp, responsive, and highly capable gyuto for daily prep, professional kitchen work, and serious home cooking.\u003c\/p\u003e\n\u003cp\u003eThe 210mm gyuto is one of the most practical sizes for European kitchens, offering enough blade length for slicing meat, chopping vegetables, mincing herbs, and preparing everyday meals without feeling oversized. The Aogami Super core is known for excellent edge retention and crisp sharpening feedback, while the soft iron cladding gives the knife its traditional forged character. This is a carbon steel knife, so it should be hand washed, dried immediately, and stored dry after each use.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this Moritaka 210mm gyuto suitable for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. The 210mm blade length is versatile, manageable, and easy to use in most home kitchens. It is especially well suited for cooks who want a sharper, more precise alternative to a standard Western chef knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is Aogami Super steel good for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Aogami Super, also called Blue Super steel, is valued for its sharp edge, strong edge retention, and excellent sharpening response. It is a great choice for cooks who want a high-performance carbon steel Japanese knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How do I care for a carbon steel Japanese knife?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Wash by hand only, dry immediately after use, and avoid leaving the blade wet or dirty on the counter. The soft iron cladding and carbon steel edge can develop a natural patina over time. For longer storage, apply a light coat of tsubaki oil to help protect the blade.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith: \u003c\/strong\u003eMoritaka Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Yatsushiro, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Hand-Forged Warikomi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami Super \/ Blue Super Carbon Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Soft Iron\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTang:\u003c\/strong\u003e Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Grind:\u003c\/strong\u003e Even \/ Ambidextrous, see choil photo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Octagonal Walnut Wa Handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFerrule:\u003c\/strong\u003e Black Pakka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 212mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 352mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 46.1mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 3.3mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 5 oz \/ approximately 142g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 65 HRC\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePlease note that because Moritaka knives are handmade, individual dimensions, weight, finish, and handle fit may vary slightly from knife to knife.\u003c\/p\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":49248478658817,"sku":"KG-210","price":259.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/MoritakaGyuto2.jpg?v=1781200880"},{"product_id":"moritaka-hamono-aogami-super-kurouchi-240mm-gyuto","title":"Moritaka Knives Aogami Super Gyuto 240mm","description":"\u003ch2\u003eMoritaka Aogami Super Kurouchi Gyuto 240mm\u003c\/h2\u003e\n\u003cp\u003eHand-forged by Moritaka Hamono in Yatsushiro, Japan, this 240mm gyuto combines a high-performance Aogami Super carbon-steel core with soft-iron cladding, a traditional kurouchi finish, and Moritaka’s stainless-steel tang construction.\u003c\/p\u003e\n\u003cp\u003eThe longer gyuto profile is well suited to slicing proteins, processing larger vegetables, chopping herbs, and high-volume prep. Aogami Super is valued for excellent edge retention, a crisp cutting feel, and responsive sharpening.\u003c\/p\u003e\n\u003cp\u003eThis is a reactive carbon-steel knife. Hand wash it, dry it immediately, and do not leave it wet or in contact with acidic food. A natural patina will develop with use.\u003c\/p\u003e\n\u003ch2\u003eRecommended setup\u003c\/h2\u003e\n\u003cp\u003eOptional professional sharpening is available through our \u003ca href=\"\/en-pl\/collections\/sharpening-accessories\"\u003eMalta workshop services\u003c\/a\u003e. To help preserve the edge, use a knife-friendly surface such as a \u003ca href=\"\/en-pl\/collections\/hasegawa-cutting-board\"\u003eHasegawa cutting board\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Moritaka Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Yatsushiro, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e Gyuto \/ Japanese chef knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e Aogami Super \/ Blue Super carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Soft iron\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTang:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e Approximately 242mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e Approximately 47mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e Approximately 2.9mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approximately 167g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 65 HRC\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003csmall\u003eMeasurements and finish may vary slightly because each knife is forged and finished by hand.\u003c\/small\u003e\u003c\/p\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":49248496156929,"sku":"KG-240","price":269.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/Moritaka240mmGyuto.jpg?v=1781202148"},{"product_id":"imai-as-kurouchi-usa-gyuto-220mm-with-sanjo-walnut-handle","title":"Imai AS Kurouchi USA Gyuto 220mm with Sanjo Walnut Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Imai AS Kurouchi USA Gyuto 220mm is a tall, powerful Japanese chef knife built for cooks who want carbon steel edge performance, excellent board presence, and a rustic forged look. With a 221mm blade length, 61.5mm heel height, and 177g weight, this gyuto offers excellent knuckle clearance, confident food contact, and a balanced feel for daily prep.\u003c\/p\u003e\n\u003cp\u003eAt the core is Aogami Super, also known as Blue Super steel, one of the most respected high-carbon steels used in Japanese kitchen knives. It is known for excellent edge retention, strong sharpening response, and the ability to take a very refined edge. The kurouchi finish gives the blade a traditional forged appearance while adding rustic character above the cutting edge.\u003c\/p\u003e\n\u003cp\u003eThis knife is paired with a Sanjo walnut octagonal handle with a maple stripe, giving it a comfortable, natural feel with a clean custom look. The 220mm size sits between a classic 210mm gyuto and a full 240mm workhorse, making it a strong all-around choice for cooks who want extra cutting room without stepping into an oversized blade.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Imai AS Kurouchi Gyuto 220mm good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. The 221mm blade gives home cooks more cutting power than a typical 210mm gyuto while staying easier to manage than many 240mm knives. The tall 61.5mm heel height also gives excellent knuckle clearance and confidence during prep.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is Aogami Super steel best known for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Aogami Super is best known for excellent edge retention, high sharpness potential, and a satisfying sharpening feel. It is a carbon steel, so it should be washed and dried carefully after use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How should I care for this kurouchi carbon steel knife?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Do not leave it wet or dirty on the board. Wash by hand, dry immediately, and avoid the dishwasher. For longer storage, a light coat of food-safe knife oil such as \u003ca href=\"https:\/\/tokushuknife.com\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003eTsubaki oil\u003c\/a\u003e can help protect the carbon steel from rust. Use a knife-friendly board like a \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa Pro cutting board\u003c\/a\u003e to help preserve the edge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Who is this knife best for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e This knife is best for cooks who want a high-performance Japanese gyuto with a traditional forged look, strong edge life, extra heel height, and more cutting length than a standard 210mm chef knife. It is not ideal for users who want a fully stainless, low-maintenance blade.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami Super \/ Blue Super carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless clad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 221mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 369mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeight at Heel:\u003c\/strong\u003e 61.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Heel):\u003c\/strong\u003e 3.1mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Mid):\u003c\/strong\u003e 1.95mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Tip):\u003c\/strong\u003e 0.84mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 177g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Sanjo walnut octagonal handle with maple stripe\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness (HRC):\u003c\/strong\u003e Approximately 64-65 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Grind:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shibata","offers":[{"title":"Default Title","offer_id":49248914833665,"sku":null,"price":269.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/imai-as-kurouchi-usa-gyuto-220mm-02.jpg?v=1781214952"},{"product_id":"tokushu-aogami-super-migaki-petty-80mm","title":"Tokushu Knife Stainless Clad AS Migaki Petty 80mm","description":"\u003ch2\u003eCompact precision with Aogami Super edge retention\u003c\/h2\u003e\n\u003cp\u003eThe Tokushu Knife Stainless Clad Aogami Super Migaki Petty 80mm is a compact Japanese utility and paring knife made for the small jobs where a chef’s knife feels oversized. Its narrow blade and fine tip give excellent control for peeling, trimming, coring, garnish work, garlic, shallots, herbs, citrus and small fruit.\u003c\/p\u003e\n\u003cp\u003eThe cutting core is Aogami Super, also known as Blue Super: a high-carbon Japanese steel valued for taking a keen edge and holding it well. Stainless outer cladding makes everyday care more forgiving than a fully reactive carbon-steel blade, while the exposed core at the cutting edge remains reactive and can develop a natural patina.\u003c\/p\u003e\n\u003cp\u003eA clean migaki polish keeps the blade understated and work-focused. At just 49 g, this petty feels quick and precise in hand, while the oval rosewood-style wa handle suits both right- and left-handed users. It is an ideal companion to a gyuto, santoku or nakiri.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Tokushu Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e Petty \/ paring knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e Aogami Super (Blue Super) carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Migaki \/ polished\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 85 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 213 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 24 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e 2 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 49 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Oval rosewood-style wa handle with dark ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel; suitable for right- or left-handed use\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade in:\u003c\/strong\u003e Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash and dry immediately after use. The stainless cladding resists corrosion, but the exposed Aogami Super cutting edge can react with moisture and acidic foods. A patina is normal. Do not use a dishwasher, soak the knife, or cut bones, frozen food or hard seeds. Use a wood or soft synthetic cutting board and avoid twisting the blade during cuts.\u003c\/p\u003e","brand":"Tokushu Knife","offers":[{"title":"Default Title","offer_id":49878722085121,"sku":null,"price":129.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/tokushu-aogami-super-migaki-petty-80mm-hero.jpg?v=1784664402"},{"product_id":"imai-aogami-super-kurouchi-bunka-183mm-blade-only","title":"Imai Stainless Clad Aogami Super Kurouchi Bunka 183mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Imai Stainless Clad Aogami Super Kurouchi Bunka 183mm is a nimble, all-purpose Japanese knife blade forged and ground by Shotaro Imai in Echizen. Its relatively flat edge supports push cutting and chopping, while the pointed K-tip offers excellent control for onions, shallots, garlic and fine trimming.\u003c\/p\u003e\n\u003cp\u003eAogami Super (Blue Super) forms the cutting core, providing excellent edge retention, a refined edge and strong sharpening response. Stainless cladding reduces maintenance across most of the blade, although the exposed carbon-steel edge remains reactive and will form a natural patina. The dark kurouchi finish preserves the blade’s handmade forged character.\u003c\/p\u003e\n\u003ch2\u003eBlade geometry\u003c\/h2\u003e\n\u003cp\u003eAt 183mm long and 44mm tall at the heel, this bunka offers more reach than many compact all-purpose knives while remaining easy to control. The spine tapers from 2.8mm at the heel to 2.0mm at mid-blade and approximately 0.51mm 10mm from the tip, giving the K-tip fine precision.\u003c\/p\u003e\n\u003ch2\u003eWho it suits\u003c\/h2\u003e\n\u003cp\u003eIdeal for cooks who want professional-level carbon-steel performance in a versatile bunka profile and intend to install their own wa handle. It handles vegetables, herbs, boneless meat, poultry and fish with equal confidence.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlacksmith: Shotaro Imai\u003c\/li\u003e\n\u003cli\u003eKnife type: Bunka blade\u003c\/li\u003e\n\u003cli\u003eCore steel: Aogami Super \/ Blue Super\u003c\/li\u003e\n\u003cli\u003eCladding: Stainless\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi\u003c\/li\u003e\n\u003cli\u003eBlade length: 183mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel: 44mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 2.8mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at mid-blade: 2.0mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness 10mm from tip: 0.51mm\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Sanjo Walnut Octogon with Maple Stripe\u003c\/li\u003e\n\u003cli\u003ePackaging: Maker box included\u003c\/li\u003e\n\u003cli\u003eMade in: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eOnly the cladding is stainless. Hand wash, dry immediately and never place the blade in a dishwasher. Avoid bones, frozen food and glass, stone or ceramic boards. Use food-safe knife oil during humid or long-term storage.\u003c\/p\u003e","brand":"Imai","offers":[{"title":"Default Title","offer_id":49878802235649,"sku":"IMAI-AS-KURO-BUNKA183-BLADE","price":235.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/imai-as-kurouchi-bunka-183mm-rear-reference.jpg?v=1784665240"},{"product_id":"yu-kurosaki-kokusen-aogami-super-bunka-170mm-ebony-buffalo-horn","title":"Yu Kurosaki Kokusen Aogami Super Bunka 170mm – Ebony \u0026 Buffalo Horn Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Yu Kurosaki Kokusen Aogami Super Bunka 170mm is a compact, high-performance Japanese all-purpose knife forged in Echizen, Fukui. Its useful blade height, flatter cutting profile, and sharply defined K-tip make it especially capable for push-cutting vegetables, precise tip work, herbs, fruit, and portioning boneless proteins.\u003c\/p\u003e\n\u003cp\u003eThe core is Aogami Super—also called Blue Super—a high-carbon steel known for taking an exceptionally keen edge and retaining it through demanding prep. Stainless cladding protects most of the blade face, while the exposed carbon-steel edge will gradually develop a natural patina and requires prompt drying after use.\u003c\/p\u003e\n\u003cp\u003eKokusen means “black flash,” an apt name for Kurosaki’s crisp, light-catching hammered pattern. The textured cladding gives the blade a distinctive three-dimensional surface without obscuring its thin geometry. This example is completed with a dark octagonal ebony wa handle and black buffalo-horn ferrule for a restrained, traditional presentation.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose This Knife?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile 170mm bunka profile:\u003c\/strong\u003e Combines useful board clearance, a flatter edge, and a precise K-tip.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAogami Super core:\u003c\/strong\u003e Takes a very fine edge and offers excellent edge retention for controlled kitchen work.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThin Echizen geometry:\u003c\/strong\u003e Moves cleanly through vegetables and boneless proteins with low resistance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKokusen hammered finish:\u003c\/strong\u003e Crisp, faceted tsuchime marks catch the light and give the blade its distinctive identity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEbony and buffalo-horn handle:\u003c\/strong\u003e Dense octagonal ebony provides a secure ambidextrous grip with a traditional natural ferrule.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho Is It For?\u003c\/h2\u003e\n\u003cp\u003eThis bunka suits professional chefs and experienced home cooks who enjoy carbon-steel performance in a compact all-purpose profile. It is particularly effective for push-cutting, chopping, and detailed tip work. The hard, thin edge is designed for controlled cutting—not bones, frozen food, hard pits, twisting, or lateral pressure.\u003c\/p\u003e\n\u003ch2\u003eAbout Yu Kurosaki\u003c\/h2\u003e\n\u003cp\u003eYu Kurosaki is a leading Echizen blacksmith known for expressive hammered finishes, thin cutting geometry, and high-performance heat treatments. After a long apprenticeship under Hiroshi Kato, he established his own forge and became one of the youngest smiths recognised as a Traditional Craftsman in Japan.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Bunka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Yu Kurosaki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Kokusen\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Echizen, Fukui, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami Super \/ Blue Super carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e San-mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kokusen tsuchime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Length:\u003c\/strong\u003e 170mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 310mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 45mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 146g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal ebony wa handle with buffalo-horn ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eMeasurements are representative averages for this handmade line. Individual knives and natural handle materials may vary slightly.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash and dry immediately after use. The exposed Aogami Super edge can form a patina and may rust if left wet. Do not place the knife in a dishwasher. Use a wood, rubber, or quality synthetic cutting board and avoid bones, frozen foods, hard pits, twisting, or lateral pressure. For extended storage, apply a very light coat of food-safe knife oil to the carbon-steel edge.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003ch3\u003eWhat is a bunka best used for?\u003c\/h3\u003e\n\u003cp\u003eA bunka is a compact all-purpose knife suited to vegetables, fruit, herbs, and boneless proteins. Its K-tip is particularly useful for scoring, trimming, and other detailed work.\u003c\/p\u003e\n\u003ch3\u003eIs Aogami Super stainless?\u003c\/h3\u003e\n\u003cp\u003eNo. Aogami Super is carbon steel. The stainless cladding protects most of the blade, but the exposed cutting edge can patina or rust and must be kept clean and dry.\u003c\/p\u003e\n\u003ch3\u003eIs this knife suitable for left-handed cooks?\u003c\/h3\u003e\n\u003cp\u003eYes. The double-bevel edge and octagonal wa handle suit both right- and left-handed use.\u003c\/p\u003e\n\u003ch3\u003eWill every buffalo-horn ferrule look identical?\u003c\/h3\u003e\n\u003cp\u003eNo. Buffalo horn is a natural material, so colour, grain, and subtle patterning can vary from one handle to another.\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":50189276414209,"sku":"YK-KOK-AS-BUN170-EBBH","price":265.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/yu-kurosaki-kokusen-as-bunka-170mm-ebony-buffalo-horn-02-angled-profile.jpg?v=1786715492"},{"product_id":"yu-kurosaki-kokusen-as-nakiri-155mm-with-rosewood-octagon-handle","title":"Yu Kurosaki Kokusen AS Nakiri 155mm with Rosewood Octagon Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Yu Kurosaki Kokusen Aogami Super Nakiri 155mm is a compact, high-performance Japanese vegetable knife forged in Echizen, Fukui. Its tall 52mm blade and flat nakiri profile give excellent knuckle clearance and efficient board contact for chopping, push-cutting and fine vegetable preparation.\u003c\/p\u003e\n\u003cp\u003eThe core is Aogami Super—also called Blue Super—a high-carbon steel prized for taking an exceptionally keen edge and retaining it through demanding prep. Stainless cladding protects most of the blade face, while the exposed carbon-steel cutting edge will develop a natural patina and should be dried promptly after use.\u003c\/p\u003e\n\u003cp\u003eKokusen means “black flash,” an apt name for Yu Kurosaki’s crisp, light-catching hammered finish. The textured cladding gives the blade a distinctive three-dimensional surface while preserving the thin cutting geometry for which his knives are known. This knife is completed with an octagonal rosewood wa handle for a secure, ambidextrous grip and a warm traditional appearance.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose This Knife?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePurpose-built 155mm nakiri profile:\u003c\/strong\u003e A compact, agile vegetable specialist with a broad blade and efficient flat edge.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e52mm blade height:\u003c\/strong\u003e Provides generous knuckle clearance and makes it easy to transfer prepared ingredients from board to pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAogami Super core:\u003c\/strong\u003e Takes a very fine edge and offers excellent edge retention.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThin Echizen geometry:\u003c\/strong\u003e Moves cleanly through vegetables with low resistance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKokusen tsuchime finish:\u003c\/strong\u003e Yu Kurosaki’s striking hammered pattern catches the light and gives the blade its distinctive character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOctagonal rosewood wa handle:\u003c\/strong\u003e Comfortable, lightweight and suitable for right- or left-handed use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho Is It For?\u003c\/h2\u003e\n\u003cp\u003eThis nakiri suits professional chefs and enthusiastic home cooks who want a refined vegetable knife with carbon-steel performance. It excels at chopping cabbage, onions, herbs, root vegetables and other produce. The hard, thin edge is designed for controlled cutting—not bones, frozen food, hard pits, twisting or lateral pressure.\u003c\/p\u003e\n\u003ch2\u003eAbout Yu Kurosaki\u003c\/h2\u003e\n\u003cp\u003eYu Kurosaki is a leading Echizen blacksmith known for expressive hammered finishes, thin cutting geometry and high-performance heat treatments. After a long apprenticeship under Hiroshi Kato, he established his own forge and became one of the youngest smiths recognised as a Traditional Craftsman in Japan.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Nakiri\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Yu Kurosaki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Kokusen\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Echizen, Fukui, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami Super \/ Blue Super carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e San-mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kokusen tsuchime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 155mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 300mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 52mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 158g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e  63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal rosewood wa handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eMeasurements are representative of this individual handmade knife. Small variations in finish and natural handle grain are normal.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash and dry immediately after use. The exposed Aogami Super edge can form a patina and may rust if left wet. Do not place the knife in a dishwasher. Use a wood, rubber or quality synthetic cutting board and avoid bones, frozen foods, hard pits, twisting and lateral pressure. For extended storage, apply a very light coat of food-safe knife oil to the carbon-steel edge.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003ch3\u003eWhat is a nakiri best used for?\u003c\/h3\u003e\n\u003cp\u003eA nakiri is a Japanese vegetable knife designed for clean chopping and push-cutting. Its broad blade offers excellent knuckle clearance and is useful for transferring chopped ingredients.\u003c\/p\u003e\n\u003ch3\u003eIs Aogami Super stainless?\u003c\/h3\u003e\n\u003cp\u003eNo. Aogami Super is carbon steel. The stainless cladding protects most of the blade, but the exposed cutting edge can patina or rust and must be kept clean and dry.\u003c\/p\u003e\n\u003ch3\u003eIs this knife suitable for left-handed cooks?\u003c\/h3\u003e\n\u003cp\u003eYes. The double-bevel edge and octagonal wa handle suit both right- and left-handed use.\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":50197534474497,"sku":"YK-KOK-AS-NAK155-ROSE","price":275.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/yu-kurosaki-kokusen-as-nakiri-155mm-angled-profile_f08a2274-dcd2-4979-aa43-1d0073903bf0.jpg?v=1786960568"},{"product_id":"imai-stainless-clad-aogami-super-kurouchi-gyuto-210mm-with-sanjo-walnut-handle","title":"Imai Stainless Clad Aogami Super Kurouchi Gyuto 210mm with Sanjo Walnut Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Imai Stainless Clad Aogami Super Kurouchi Gyuto 210mm is a versatile, full-size Japanese chef knife forged and ground by Shotaro Imai in Echizen. The measured 218mm edge gives it slightly more cutting room than a conventional 210mm gyuto while remaining controlled for everyday prep.\u003c\/p\u003e\n\u003cp\u003eAogami Super (Blue Super) forms the cutting core, offering excellent edge retention, high sharpness potential and a satisfying response on whetstones. Stainless cladding covers most of the blade, reducing maintenance while leaving the exposed carbon-steel edge reactive. The kurouchi finish preserves its forged character and contrasts with the polished bevel.\u003c\/p\u003e\n\u003cp\u003eThis knife is fitted with a Sanjo walnut octagonal wa handle with a maple stripe. The natural walnut provides a comfortable, secure feel, while the maple accent gives the knife a clean custom finish.\u003c\/p\u003e\n\u003ch2\u003eBlade geometry\u003c\/h2\u003e\n\u003cp\u003eThe blade is 47mm tall at the heel, with a spine measuring 3.14mm over the heel, 2.4mm at mid-blade and approximately 0.82mm 10mm from the tip. This gives the heel useful stability while allowing the tip to remain precise for onions, garlic and detail work.\u003c\/p\u003e\n\u003ch2\u003eWho it suits\u003c\/h2\u003e\n\u003cp\u003eA strong choice for professional chefs, enthusiasts and home cooks who want carbon-steel performance in a ready-to-use gyuto with a comfortable wa handle. It is suited to vegetables, herbs, boneless meat, poultry and fish.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlacksmith: Shotaro Imai\u003c\/li\u003e\n\u003cli\u003eKnife type: Gyuto\u003c\/li\u003e\n\u003cli\u003eCore steel: Aogami Super \/ Blue Super\u003c\/li\u003e\n\u003cli\u003eCladding: Stainless\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi\u003c\/li\u003e\n\u003cli\u003eNominal size: 210mm\u003c\/li\u003e\n\u003cli\u003eMeasured blade length: 218mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel: 47mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 3.14mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at mid-blade: 2.4mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness 10mm from tip: 0.82mm\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Sanjo walnut octagonal wa handle with maple stripe\u003c\/li\u003e\n\u003cli\u003ePackaging: Maker box included\u003c\/li\u003e\n\u003cli\u003eMade in: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eOnly the cladding is stainless. Hand wash, dry immediately and never use a dishwasher. Avoid bones, frozen food and glass, stone or ceramic boards. For humid storage or longer periods between uses, protect the exposed carbon-steel edge with a light coat of food-safe knife oil.\u003c\/p\u003e","brand":"Imai","offers":[{"title":"Default Title","offer_id":50220058280193,"sku":"IMAI-AS-KURO-GY210-SANJO","price":269.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/imai-as-kurouchi-gyuto-210mm-blade-detail.jpg?v=1784665175"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/collections\/aogami-super-steel-knives-premium-japanese-cutlery-147102.jpg?v=1781198268","url":"https:\/\/tokushuknife.eu\/en-pl\/collections\/aogami-super-steel-japanese-knives.oembed","provider":"Tokushu Knife Malta","version":"1.0","type":"link"}