Gyuto Aogami II
I recently have had my hands on Aogami Super, an imported steel from Japan. The core is jacketed by stainless steel while the core is some of the hardest steel Ive worked with, in a completely exciting way.
The edge is dumbfounding in terms of Sharpness.
Sleek and a true performer.
Light, balanced, and with a stone cold edge, its function is at its optimal performance.
Every Majime knife is meticulously made by hand with simple tools and impeccable
attention to detail. No knife is the same as they are intended to be unique to their
- Steel Type: Aogami Super San Mai , Cryogenically Treated
- Blade Dimensions: 8” long x2"from heel” Double bevel, Convex
- Handle : Red Shaved Resin, Copper Bolster
High Carbon steel naturally oxidizes. It is favored amongst cook and professional chefs for its ease of sharpening and razor bone edge. After use, it will patina, call it your own culinary footprint in your blade. A simple wipe down is necessary after use. Apply mineral oil.