Stainless clad with carbon steel core gyuto (chef), 240mm blade, 360mm overall, height at heel 48mm, 214 grams
Ohishi Aogami series are factory forged and hand ground, 3 layered san mai blades with a carbon steel core and western handles. The face of the blade has a slight convexity which reduces sticking and friction during cutting. It also facilitates easy thinning of the sides as it gets sharpened into the thicker center of the knife.
Ohishi stainless clad aogami super knives are forged with a softer stainless cladding and a hard carbon steel center, hardened to 63-64 HRC. Aogami super, or super blue steel, is a steel made by Hitachi that is formulated to retain long edge life. These aogami super knives hold their peak sharpness for a long time and cut aggressively as they dull. Where other steels become rounded as they dull, aogami super maintains an aggressive, micro-chipped edge, giving it one of the best cutting durations. These are suitable for busy professionals or home cooks.
Aogami super has a certain degree of rust resistance due to it’s chromium content. However, it should be mentioned that extra care is required, as the core is not stainless and should be dried immediately after use. It will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.