Hitachi Blue #1 (Aogami #1)

Hitachi Blue #1 (Aogami #1) steel is produced by Hitachi Metals Ltd. Its composition includes Carbon (C): 1.25-1.35%, Chromium (Cr): 0.30-0.50%, Tungsten (W): 1.50-2.00%, Manganese (Mn): 0.20-0.30%, Silicon (Si): 0.10-0.20%, Phosphorus (P): 0.025%, and Sulfur (S): 0.004%.

(Note: All knife steels contain carbon, which is primarily responsible for hardness and edge retention. However, higher carbon content alone can reduce toughness.)

Aogami #1 is essentially Shirogami #1 (white steel) with added tungsten and chromium to enhance edge retention and toughness. With its higher carbon content compared to Aogami #2 (1.05-1.15% carbon), Aogami #1 offers better edge retention while being slightly less tough. When compared to other blue steels, Aogami #2 (1.05-1.15% carbon) is a bit tougher but with marginally less edge retention, while Aogami Super (1.40-1.50% carbon) contains more carbon, chromium, and tungsten, offering the best edge retention but can be more brittle.

Note: When selecting a knife steel for your Japanese kitchen knife, it's essential to understand that there are trade-offs involved. Improving one characteristic, such as edge retention, often means compromising on another, like toughness. There is no universally "best" steel; the choice depends entirely on your individual needs and preferences. Remember, steel is just one piece of the puzzle. Consider other aspects that matter to you such as the grind, aesthetics, and overall craftsmanship. While steel matters, it's not the only thing that makes a great knife.
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