Murray Carter Itamae Chef

Aogami Super Blue is a high-carbon steel known for its ability to achieve an incredibly sharp edge and maintain it through heavy use. Because it is a carbon steel, it offers superior performance compared to standard stainless steels, though it requires careful maintenance to prevent corrosion.

To prevent rust, always hand wash and dry the blade immediately after every use. Avoid leaving it in contact with acidic foods for extended periods, and consider applying a light coat of food-safe mineral oil if you are storing it for a long time.

The 'Carter Elbow' refers to a specific distal taper that thins the blade significantly toward the tip. This design reduces drag while slicing, allowing for exceptional precision and control during delicate tasks like mincing or fine vegetable work.

Yes, G10 is a high-pressure fiberglass laminate that is virtually impervious to moisture, heat, and impact. It is significantly more durable and stable than traditional wood handles, making it an excellent choice for a high-performance kitchen tool.

No, this knife is not dishwasher safe. The high-heat environment and harsh detergents can damage the handle material and dull the precision-ground edge of the Aogami Super Blue steel.

With a 4.13-inch blade, this knife functions best as a high-precision paring or utility knife rather than a large-format chef's knife. It is ideal for intricate tasks, peeling, and small-scale prep work where maneuverability is more important than raw cutting surface.