Collection: Hitachi Blue Super (Aogami Super)

Hitachi Aogami Super steel, also known as Blue Super, is produced by Hitachi Metals Ltd. Its composition includes Carbon (C): 1.40-1.50%, Chromium (Cr): 0.30-0.50%, Tungsten (W): 2.00-2.50%, Vanadium (V): 0.30-0.50%, 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 Super contains the highest carbon content among the Aogami (blue) steels, combined with increased levels of chromium, tungsten, and the addition of vanadium. These elements enhance its exceptional edge retention capabilities. However, this high-performance steel can be more brittle and may not take quite as keen an edge as some other steels, though it holds its edge exceptionally well.

When comparing Aogami Super to other blue steels: Aogami #1 contains slightly less carbon (1.25-1.35%) and tungsten (1.50-2.00%), providing excellent edge retention and sharpness while being slightly tougher than Aogami Super. Aogami #2 contains less carbon (1.05-1.15%), chromium, and tungsten, making it the toughest of the blue steels but with marginally less edge retention compared to Aogami #1 and Aogami Super.

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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