Aogami or Blue paper steel is high-grade carbon steel, containing more Chrome and Tungsten than Shirogami or White paper steel.
The blade made of Aogami has a very hard edge — HRC: 60~65 or higher — and long-term sharpness once you sharpen it rightly.
When you use an Aogami kitchen knife, you can cut food more smooth for a longer time within the span of the sharpening activity.
It sounds good to use the Aogami just from the above information,
but you need to aware again that it is harder to be sharpened rightly than other materials because the Aogami is too hard!
# The material was originally developed for an edge of plane for shaving a wood pillar in Japan.
When the knife get rusted on the surface, use a fine waterstone #5000~#12000 to scour the rust off.
(If you’re still thinking about, Shapton series are recommended.)
You can use a diamond grindstone for deeper sharpening.
In addition, the Aogami material is generally easy to be chipped due to its high hardness.
Please do not chop something hard like bones and frozen food (of course including hard bones in the meat)
no matter how hard the edge of Aogami is.
It depends on your situation which materials is better, Aogami (Blue paper) or Shirogami (White paper) or other.
Generally spealing, it may be good to use Aogami if you use a yanagiba for sashimi
(because the sharpness for longer time seems important)
while it is said good to use Shirogami if you use a Deba.
If you have any question, please feel free to contact us.
Thank you and best regards !
All the Hocho-Knife staff
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
Kyoto and Hyogo, JAPAN