Yoshihiro Aogami Super Gyuto

Aogami Super is a high-carbon steel known for its exceptional hardness and edge retention. Unlike stainless steel, it is reactive, meaning it can develop a patina or rust if not properly cared for, but it offers a level of sharpness and ease of sharpening that most stainless alloys cannot match.

Yes. Because the core is made of reactive carbon steel, you must hand wash and dry the blade immediately after every use. We recommend keeping a dry towel nearby while prepping to wipe the blade down periodically, which prevents oxidation and rust.

The traditional octagonal shape is designed to provide a secure, ergonomic grip that naturally indexes in your hand. Magnolia wood is lightweight and moisture-resistant, making it a classic choice for professional Japanese knives that need to feel balanced and comfortable during extended use.

No. The high-carbon steel edge is ground very thin for precision cutting and is prone to chipping if used on hard materials like frozen food, bones, or dense cartilage. Stick to vegetables, boneless meats, and herbs to maintain the integrity of the edge.

Because of the high hardness of Aogami Super steel, we recommend using high-quality Japanese whetstones rather than pull-through sharpeners or honing steels. A whetstone allows you to maintain the specific geometry of the double-bevel edge without removing excessive material.

The stainless cladding protects the reactive carbon steel core from the elements. It reduces the amount of exposed carbon steel, making the knife slightly easier to maintain than a fully reactive blade while still providing the superior cutting performance of the Aogami Super core.