Seki Magoroku Aogami Yanagiba Knife 30cm

Aogami is the high-end model of Seki Magoroku Japanese kitchen knife, born from a combination of traditional craftsmanship and innovative technology. 

The Aogami (Blue Steel Damascus) series of Japanese kitchen knives are true works of art, meticulously handcrafted one by one by skilled artisans. By repeatedly hammering the metal heated to high temperatures, the molecules are densely arranged, forming a strong and robust blade. This strength allows for delicate sharpening, resulting in an exceptionally sharp edge. From rough sharpening to hand sharpening and even fine polishing, the craftsman's skill is poured into every step of
the process, striving for the highest quality finish in each and every knife. These meticulously crafted knives enhance the enjoyment of cooking and are cherished by professionals around the world.

The blades achieve remarkable hardness and durability by adding small amounts of tungsten and chromium to carbon steel (White Steel No. 2), which has few impurities. This characteristic allows the blade to maintain its sharpness for a long time. The bolster is made of buffalo horn, a top-quality material known for its robustness, durability, and water resistance.

Details

This is a Japanese knife specifically designed for slicing sashimi, characterized by its long, slender blade. It has an extremely smooth cutting edge, allowing for beautifully slicing ingredients without crushing them, and is often referred to simply as a sashimi knife.

• Blade: Aogami Steel - Blue Paper No. 2 (carbon content 1.05-1.15%)
• Bolster: Buffalo Horn
• Handle: Natural Wood
• Blade length: 30cm
• Made in Japan

Cleaning

Rinse the knives in hot water before using them for the first time. After each use, make sure that the knives are washed without delay (with a mild detergent) and dried off with a soft cloth. Acidic foods in particular should be rinsed off immediately after use.

For your own safety, you should always wipe the knife away from your body and away from the cutting edge with a cloth or towel.

Knives do not belong in the dishwasher, under any circumstances. Always wash the knives by hand in order to protect the material and maintain long-lasting sharpness.

Sharpening & Care

Ensure that all knives with natural wooden handles do not remain in water too long. Oil the handle from time to time with a little neutral vegetable or camellia oil.

It is also advisable to have the knives professionally re-sharpened from time to time to repair signs of wear on the cutting edge and to ensure lasting sharpness.

Due to the high degree of hardness of our knives, sharpening steels are completely unsuitable. From the traditional whetstone to a complete electric system, our range offers the right tool for each of our knives.