Anglers initially used an all-purpose knife to make fishers' rice to cook fish and vegetables onboard their boats. A knife combining the Usuba and sashimi knife, it's versatile like the santoku but has a sharper tip perfect for delicate work. Its double-bevel blade works for both right and left-handed people.
Aogami-Super (Hitachi Metals Ltd.) is one of the most outstanding Japanese carbon steels. In addition to containing more Carbon, Chromium, and Tungsten than Blue Steel #1, it includes Molybdenum.
It has excellent edge sharpness and edge retention but can also attain high hardness without being brittle. Consequently, many knife enthusiasts rate Aogami Super as one of the world's very best high carbon steels.