Aogami Blue Super 3 Layers Carbon Steel Chef's Kitchen Knife 7.1" 180mm Seki

Description: *The 23rd and 24th photos were prepared to compare the shape of the blade. ■About Shipping Costs■ Shipping is free for orders over $50. For orders under $50, there's no extra shipping fee for additional items. Just add all items to your cart, and the discount will apply automatically.*In rare cases, eBay might not apply the discount due to a bug. If this happens, feel free to contact me. ■Item Description■Condition : New / Pre-Sharpened (Balanced focus on sharpness and chip resistance)Blade length : 7.1 inches (180mm)Overall length : 11.9 inches (303mm)Spine Thickness : 0.08 inches (2.1mm)Item Weight : 5.22 oz (148 g)Blade Edge : Double-bevelBlade Material : Blue Super Carbon Steel with Stainless SteelHRC : 65-67Handle Material : PakkawoodBolster : Stainless Steel Country/Region of Manufacture : Seki City, Gifu Prefecture, Japan Others : Not dishwasher-safe ・About this item This is a Chef's knife made in Seki City, Gifu Prefecture, one of Japan's leading cutlery production areas, balanced focus on sharpness and chip resistance. The core of the blade is made of Blue Super carbon steel, with a three-layer construction of stainless steel on the sides of the blade. Please take a look at photos 23 and 24. These photos were prepared to illustrate the differences in the shape of the blades. For the 23rd photo: This is the Tojiro knife. Its blade gradually becomes thinner, a characteristic that helps maintain consistent sharpness over a longer period. Professional chefs who cut large quantities of food daily tend to prefer this type of knife. For the 24th photo: This is the Seki Toshimitsu knife being sold on this page. The blade's angle changes sharply from a certain point, a feature that provides excellent sharpness. Professional chefs who prioritize sharpness above all else tend to prefer this type of knife. Honestly, either of the shapes mentioned earlier is fine; it ultimately comes down to personal preference. Additionally, this knife is designed with a blade edge that balances sharpness, edge retention, and resistance to chipping. Depending on how you sharpen it with a whetstone, you can emphasize any of these qualities or focus on the overall balance to suit your personal preferences. As an additional note, a distinguishing feature of this knife is that the Blue Super carbon steel extends all the way to the spine. This means that even as the blade wears down and becomes smaller, it can still be sharpened and used continuously. Additionally, the base of the bolster is wrapped with copper, which has antibacterial properties. ・What is the meaning of the characters engraved on the blades? On the right side of the blade, there are five Japanese characters engraved. The first two characters are "Kanekage," which is the name of this knife. Kanekage refers to a swordsmith who lived in the Seki City area of Gifu Prefecture from the 14th to 16th centuries. The three characters below indicate that the knife is made from Blue Super carbon steel. Regarding the text on the green package: The five characters in the top left corner mean "Kanekage Knife." Next to it, the four vertical characters indicate "Handcrafted Finish." The large three vertical characters mean "Knife," and the small four characters inside a small square mean "Excellent Cutting Performance." ・What is Seki Toshimitsu? They were founded in 1974 in Seki City, Gifu Prefecture. It is a small, family-run knife manufacturing company. Although they do not use advertising and do not even have a website, which results in low visibility, their craftsmanship is highly regarded. Evidence of their skill is that they receive orders not only from knife manufacturers in Seki City, Gifu Prefecture but also from manufacturers in Sakai City, Osaka, and from Nihonbashi Kiya, a renowned long-established knife store in Tokyo. ・Who I would recommend this knife to. I would recommend this to anyone who wants a Chef's knife with a core of Blue Super carbon steel, clad in stainless steel. *I strongly recommend using a whetstone for sharpening this knife. Regular sharpening with a whetstone will help you enjoy the knife’s full potential for a long time. Using a rod or a simple sharpener will not allow you to use the knife to its full potential.*The core of this knife is prone to rust, so be sure to wipe it dry after use. If left wet, it will rust quickly. ・About carbon steel Blue.The most expensive steel. If you sharpen it well, you can enjoy excellent sharpness. It is difficult to sharpen, but the sharpness lasts a long time. There are three types: Super, No. 1, and No. 2. Super is the most expensive, followed by No. 1, and then No. 2. White.The second most expensive steel after blue. Since this is the steel that shows the blacksmith's skill the most, blacksmith who are confident in their skills often prefer this steel. Therefore, knives made of white steel are sometimes more expensive than those made of blue steel. No.1 is the most expensive, followed by No.2 and then No.3. Yellow.Relatively low-priced steel. However, in the case of blacksmith who have mainly used this steel for a long time, the quality is high because they spend a great deal of time manufacturing it. It is popular as a low-priced but easy-to-sharpen knife, but its distribution is low these days. SK.The least expensive steel. It is inferior in sustained sharpness. However, manufacturers who have been using this steel for a long time are making knives with great care, so it is popular as a low-cost and easy-to-sharpen knife. If you sharpen it well, you can enjoy the same level of sharpness as white steel, although it does not have the same lasting sharpness. *The types of steel could be classified more finely, but I refrained from doing so because I think it would be difficult to understand. However, there are some things to keep in mind. A knife's reputation is not determined by its sharpness alone. Blue Super is a material with excellent sharpness, but it has the disadvantage of being difficult to sharpen. If the knife is not sharpened properly, it will not perform to its full potential. The balance between sharpness and ease of sharpening depends on the user's preference. ■About me■I am a Japanese living in Tokyo and I love to cook. I sell only real items. Also, please do not worry about used items. I possess a permit to sell used issued by the Japanese police. ・About new kitchen knives.I sell only great value for money knives, which are almost unknown outside of Japan. ・About used kitchen knives.I sell only used knives that are of original quality, condition, and commensurate with the purchase price. ・About other items.I sell items that I think are good and yet difficult to find outside of Japan. ・About the auction.I do not auction items for which I know the manufacturer, material, and MPN because I know the fair price. I will auction items that have unclear things, items that are new but have been opened for photography, or when replacing inventory. ■About Delivery■①I send items via Japan Post or Fedex. ②Since around January 2020, there have been many airline flight delays worldwide. Please understand that the arrival of your items may be significantly delayed than expected due to this. ③Import duties, taxes, and charges are not included in the item price or shipping cost. These charges are the buyer's responsibility. Please check with your country's customs office to determine. What these additional costs will be prior to bidding or buying.*In the case of the U.S., if the amount is $800 or less, including shipping costs, there will be no customs duty. ■Custom declaration■Customs declaration form will be filled out with the exact amount paid for by buyer. Please do not ask me to lower the declared value. Buyer is responsible for taxes due to their country's tax code. ■Other■I will always try to solve problem so please contact me before you open a case. Regards,

Price: 200 USD

Location: Tokyo

End Time: 2025-01-01T22:45:23.000Z

Shipping Cost: 0 USD