- Knife Brands
Knife Brands- Anryu Hamono
- Artifex
- CCK Cleavers
- Chopper King
- Daovua Knives
- Doberman Forge
- Doi Knives
- Enami Knives
- Enjin Knives
- Gihei Knives
- Harukaze Knives
- Hatsukokoro Knives
- Hinokuni Knives
- Ishikawa Knives
- Kajiwara Hamono
- Kamo, (Katsuyasu)
- Kamo, (Shiro)
- Kanehide Knives
- Kanetsugu Cutlery
- Kanjo Knives
- Karaku Knives
- Katayama Knives
- Kato (Yoshimi)
- Kawasaki Kajiya
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kotetsu Knives
- Kurosaki Knives
- Kurotori Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masui Knives
- Masutani Knives
- Matsubara Knives
- Miki Hamono
- Mikisyo Hamono
- Misuzu Knives
- Knife Types
- Accessories
Accessories
- Add On Items
- Blade Guards
- Carbon Steel Pots & Pans
- Chef Equipment
- Chopsticks
- Cutting Boards
- Higo Folders, Hunters, Axes
- Gift Ideas
- Hand Held Sharpeners
- Kitchen Tools
- Kitchen Shears
- Knife Bags
- Knife Sharpeners
- Knife Sharpening Service
- Knife Storage
- Peelers & Tweezers
- Sayas
- Sharpening Accessories
- Sharpening Steels
- Sharpening Stones
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
Aogami Super steel is an excellent carbon steel for use in kitchen knife blades. It is a top shelf steel developed by the Hitachi Metals Company. This high carbon alloy has several important elements added to the mix, including tungsten, vanadium, chromium, molybdenum, manganese, phosphorus, sulfur, and silicon. Because of this, Aogami Super is a steel that can take and hold a very acute edge angle. It is also relatively easy to sharpen as compared to other carbon steels. We are seeing more and more makers add this great alloy to their knife catalogs. Remember carbon steel will rust if left to drip dry so wipe it dry with a dish towel after washing.
This is a classic bunka design. It is a multi-purpose knife, but with a slight vegetable bias. It's basically a santoku with an aggressive tip. It's a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling a wide variety of produce and proteins.
This fine bunka is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now!Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: AS (Aogami Super Steel)
Cladding: Stainless
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 4.0 oz (114 g)
Blade Length: 175 mm
Total Length: 318 mm
Spine Thickness at Base: 1.9 mm
Blade Height: 43.6 mm
Cladding: Stainless
Edge Grind: 50/50
HRC: 63
Photos by Gustavo Bermudez
This is a classic bunka design. It is a multi-purpose knife, but with a slight vegetable bias. It's basically a santoku with an aggressive tip. It's a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling a wide variety of produce and proteins.
This fine bunka is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now!
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Supper knifePosted By: Behike442
3 people found this review helpful
This Knife was such a great Purchase I bought it twice, I love a thinly ground knife. This knife is as nimble as a Rabbit. I work in a Professional kitchen where I put my tools through the ringer, and this knife does not disappoint me. I sharpen it once a week and it holds a edge very well. I love the patina that has built up on the core cutting edge and the spine. Also the finish the heal of the blade is polished and rounded. In my professional Opinion(Culinary professional) this is one of the best bang for buck knifes on this web site.
3 people found this review helpful
This Knife was such a great Purchase I bought it twice, I love a thinly ground knife. This knife is as nimble as a Rabbit. I work in a Professional kitchen where I put my tools through the ringer, and this knife does not disappoint me. I sharpen it once a week and it holds a edge very well. I love the patina that has built up on the core cutting edge and the spine. Also the finish the heal of the blade is polished and rounded. In my professional Opinion(Culinary professional) this is one of the best bang for buck knifes on this web site.
