Sukematsu 平面 Heimen, Gyuto 240 mm (chef’s knife), Aogami Super steel
Sukematsu Heimen Gyuto
Double-sided sharpened and laminated (Sanmai) blade with a core of Japanese Aogami Super steel. The blade is extremely thin and hand-sharpened without a thicker section, making it very easy to sharpen on Japanese water stones.
Aogami Super Carbon Steel | Blue Super Steel
Aogami Super (Hitachi Metals Ltd.) is one of the finest Japanese carbon steels. Besides containing more carbon, chromium, and tungsten than Blue Steel No. 1, it also contains molybdenum. It has excellent edge sharpness and edge retention, yet can also achieve high hardness without being brittle. Therefore, many knife enthusiasts consider Aogami Super one of the very best carbon steels in the world.
C 1.40-1.50% | Cr 0.3-0.5% | W 2.0-2.5% | Mo 0.30-0.50% | V 0.5%
These knives are handmade in Tosa, Japan. The Aogami core steel is forged between two layers of softer steel. This outer layer is made of semi-rustproof steel and ensures that the core steel is well-protected against potential damage and oxidation.
- Blade length: 240 mm
- Total length: xxx mm
- Weight: xxx grams
- Blade height: xx mm
- Blade thickness: xx mm
- Steel type: Core steel: Japanese Aogami Super (Blue Super) steel (non-stainless) with 2 layers of steel (sanmai forged)
- Hardness: 63 (Rockwell C)
- Handle: Octagonal Japanese Zelkova handle with black bolster
These knives are not dishwasher-safe and are very sensitive to hard and/or frozen products.
