Aogami, or blue paper steel, is basically shirogami steel with chrome and tungsten added to the steel. This is a very popular steel used in forging high end Japanese kitchen knives. Blue Super is made by adding molybdenum and vanadium to the Aogami steel.
Carbon Steels (traditional Japanese steels)
Carbon steels are the preferred choice for Japanese chefs. Due to its high carbon (C) content, such steels can be forged to a high hardness (60+ HRC), yet are very easy to resharpen.
Aogami super is the highest quality carbon steel in Japan. It has extremely high hardness and is used for the high class Santoku and Gyuto knives.
It is definitely no wonder that Damascus steel became a favorite material for fashioning exquisite and high-performance Japanese knives. The association of Japanese knife making with Damascus steel actually dates back to the Middle Ages, courtesy of Japan's early relationship with India.
Key Differences
Japanese steels, with their higher hardness ratings (HRC 58-68), are known for their exceptional sharpness and edge retention. In contrast, American steels, typically softer (HRC 52-59), are more durable but less sharp.
Due to a difference in forging techniques, Japanese steel blades contain much more carbon than German blades, making them harder, but also more fragile. Because Japanese-style steel is harder, it's capable of holding an edge longer and doesn't need to be sharpened quite as often as German knives do.
Carbon steel knives are often the sharpest steel for knives. They're sharper and harder than stainless steel knives. An authentic carbon steel chef's knife is exceptionally sharp, but it is also vulnerable to chipping if not used correctly.
What are the best brands of Japanese knives? Behn narrows his choices for best Japanese knife brands to Miyabi, Shun, and Tojiro.
Frequently Asked Questions. Are Shun knives real Damascus? Yes.
M390 Steel
A favorite of high-end pocket knives, this stainless steel is built to hold an edge, but is a bit of a challenge to sharpen. M390 is effectively identical to CPM 20CV and CTS 204P, and of those three, is most often used on internationally manufactured knives.
Supporters, including officials and analysts, argue the deal could revive U.S. Steel and strengthen the steel industry. They note Japan's role as a key economic partner and investor.
By the 14 or 1500s, spring steel had been developed in Europe. This would enable a sword to flex rather than break. Japanese swords from the time weren't flexible and were generally more prone to breaking.
White Steel #1 is highly favored by professional chefs who specialize in traditional Japanese cuisine. Its ability to be sharpened to an extremely fine edge, combined with excellent edge retention and ease of re-sharpening, makes it a popular choice.
The martensitic stainless steel alloy used for the cutting blades is optimized for high toughness and corrosion resistance and has a composition of 15% chromium, 0.60% silicon, 0.52% carbon, 0.50% molybdenum, and 0.45% manganese and is designated X55CrMo14 or DIN 1.4110 according to Victorinox.
Aogami Super, or Blue Super Steel, includes all Blue Steel #1 elements, plus molybdenum and vanadium for added corrosion resistance and strength. With a 61-65 HRC hardness, its enhanced carbon and chromium levels make it the premier Yasugi steel, offering superior hardness and abrasion resistance.
German knives are thicker and heavier to provide added strength and durability for your heavy-duty chopping, while Japanese knives are made of carbon-rich steel for a lightweight blade and razor-sharp edge that offer edge retention and ultimate control and precision.
Bob Kramer (born 1958) is an American bladesmith, "widely considered the greatest American knifesmith working today". Some consider his kitchen knives to be "the best in the world". His first knife shop in Seattle, Bladesmiths, opened in 1993.
Japanese kitchen knives don't have to be incredibly expensive. On the contrary, many of the best knives are priced well under $100. Though you can try go even lower, we do not recommend it. Our first pick comes in at just over the $70 mark, and offers a sharp blade and the durability we expect from a Japanese brand.
However, Damascus steel knives are much stronger than stainless steel ones and maintain their sharp edge for lengthier periods. However, these blades require tons more maintenance and are susceptible to rust if not correctly cared for.
Although there is no replacing a good alloy or steel when it comes to overall performance, durability, edge holding, affordability AND serviceability they lose out to Nitinol when it comes to hardness.
A 17 to 20 degree angle covers most kitchen knives, pocket knives, and outdoor knives. Some knives (typically Japanese manufacturers) will sharpen their knives to roughly 17 degrees. Most western knives are roughly 20 degrees. In fact, a 20 degrees angle is often considered the best sharing point for most knives.
American Steel Is 3 Times Stronger Than Chinese
This means that it's less likely to be broken into and it will last longer since its structural integrity is much more reliable.
Andrew Carnegie became the undisputed king of steel in the 1800s. He crushed competitors backed by J.P. Morgan, Andrew Mellon and other captains of finance. Carnegie also reaped profits by investing in railroad-related firms, bridges and oil operations.
Steel is an incredibly important material and its quality can vary greatly depending on who manufactures it. The highest quality steel in the world is produced by companies in Japan, Germany, and the United States.