Aogami steels (Blue Paper Steel), a legend in the world of Japanese knives, are particularly favored in chef's knives forged with traditional craftsmanship. So, what are the differences between Aogami #2, Aogami #1, and Aogami Super? In this content, we will examine the Aogami series in detail to help you decide which one is best for you.
What is Aogami (Blue Steel)?
Aogami is a high-carbon steel series developed by the Japanese manufacturer Hitachi Metals, based on Shirogami (White Steel) but strengthened with alloying elements such as tungsten and chromium. Aogami steels offer exceptional cutting performance to both craftsmen and chefs.
All Aogami steels are reactive, meaning they are prone to rust. This requires special care – but the performance more than compensates for it.
Aogami Series: #2, #1, and Super
| Feature | Aogami #2 | Aogami #1 | Aogami Super |
|---|---|---|---|
| Carbon Content | ~1.1% | ~1.3% | ~1.4% |
| Alloy Content | Medium | Higher | Highest (additional molybdenum & vanadium) |
| Hardness (HRC) | 61–63 | 62–64 | 63–65 |
| Edge Retention | High | Very High | Highest |
| Ease of Sharpening | Easy | Medium | Medium |
| Corrosion Resistance | Low | Low | Low (but slightly better) |
| User Level | Entry / Intermediate | Intermediate / Advanced | Advanced / Master users |
Aogami #2 – Traditionally and Skillfully Balanced
This is the most classic and widely used type in the Aogami series. With easy sharpening, high sharpness, and masterfully forged surfaces, your knives will be both functional and distinctive.
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Suitable User: Those who want to begin their experience with traditional Japanese knives
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Advantage: Ideal starting point for establishing your own honing and sharpening routine
Aogami #1 – More Refined, Harder
Aogami #1 is a version of Aogami #2 with more carbon and tungsten. This makes it a sharper steel but also one that requires more careful use.
- Suitable User: Professional kitchen staff, users who enjoy knife maintenance
- Advantage: Longer edge retention and superior performance
Aogami Super – As the Name Suggests: Super
Aogami Super is the most advanced in the series. With molybdenum and vanadium reinforcement, it offers much better wear resistance and edge retention. However, due to its hard structure, it requires care in sharpening and maintenance.
- Suitable User: Master chefs, special knife collectors
- Advantage: Durability combined with top-tier performance and aesthetics
Why are Aogami Steel Knives Preferred?
Unique appearance when combined with handmade damascus or kurouchi finish
Can achieve a very sharp and thin edge
One of the best ways to experience traditional Japanese steel
Very suitable for sharpening with a whetstone; gives a sense of mastery
Ideal for those who appreciate masterful forging craftsmanship
Maintenance Advice: 3 Golden Rules to Prevent Rust
- Wash immediately after use and dry thoroughly.
- If not using for a long time, protect with blade oil.
- Clean immediately after contact with acidic foods (lemon, onion, etc.).
Conclusion: Which User is the Aogami Series Suitable for?
- For beginners and home chefs: Aogami #2
- For experienced users and those seeking performance: Aogami #1
- For collectors and master chefs: Aogami Super