High-Carbon Blue Steel

Blue Steel (Aogami) is a high-carbon Japanese steel with added chromium and tungsten. Compared with White Steel it holds its edge longer and is tougher, at the cost of a little extra effort on the whetstone. Grades run from Blue Steel #2 (tough and forgiving) and Blue Steel #1 (harder, longer edge life) to Super Blue (the longest-lasting).

This collection includes single- and double-edged Blue Steel knives in Hongasumi, Aonamiuchi, Honyaki, Suminagashi, stainless clad and kurouchi finishes. As carbon steel, Blue Steel will rust if left wet, so dry it after use and protect it with camellia oil.