Type: Sujihiki
Finish: Black Hammered Finish
Blade Length: 270 mm (10.6 in)
Construction: Awase
Core Edge Steel: Aogami (Blue)#S
HRC (Rockwell Hardness): 62-64
Handle: Ebony Octagonal
Bevel: Double-Bevel
Place of Origin: Tosa, Japan

A slim double-bevel Yanagi-type knife for sashimi. Shorter ones (6–13.5 cm) make an excellent substitute for petty knives. Meanwhile, the longer ones (15–27 cm) are best for cooking fish and cutting sashimi at home. Its double-bevel blade works for both right and left-handed people.

Blue (Aogami) Super (Hitachi Metals Ltd.) is one of the greatest Japanese Carbon Steels.
In addition to containing more Carbon, Chromium and Tungsten than Blue Steel No.1, it also includes Molybdenum.
It has very good edge sharpness and excellent edge retention, but is also capable of attaining high hardness without being brittle.
Consequently, many knife enthusiasts rate Aogami Super as one of the very best High Carbon Steels in the world.

SC Sujihiki 270mm (10.6 in) Aogami(Blue) #S Black Hammered Finish Double-Bevel

¥39,000