- Description
- Specifications
- Use & Care
We are excited to introduce our newest line of Kazan knives, which we developed in partnership with a steelmaker in Kansai, Japan. Aogami Super is a blue steel, which is considered one of the best for knife making. It is a hard steel, which holds an excellent edge without being difficult to sharpen.
The Kazan Aogami Super features a comfortable gray wood handle, a medium weight balance, a 70/30 bevel and a semi-stainless blade. Each knife is hand sharpened on a series of stones for a razor-sharp edge out of the box.
| Handle material | Pressed Wood |
| Blade length | 210 mm (8.2") |
| Thickness at spine | 2 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 61 to 62 |
| Edge / Bevel | Double (70/30) |
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Description
We are excited to introduce our newest line of Kazan knives, which we developed in partnership with a steelmaker in Kansai, Japan. Aogami Super is a blue steel, which is considered one of the best for knife making. It is a hard steel, which holds an excellent edge without being difficult to sharpen.
The Kazan Aogami Super features a comfortable gray wood handle, a medium weight balance, a 70/30 bevel and a semi-stainless blade. Each knife is hand sharpened on a series of stones for a razor-sharp edge out of the box.
Specifications
| Handle material | Pressed Wood |
| Blade length | 210 mm (8.2") |
| Thickness at spine | 2 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 61 to 62 |
| Edge / Bevel | Double (70/30) |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives