SETSUKI Blue Steel Hon-Kasumi Yanagiba 270mm


[About Blue Steel (Aogami)]
 
Blue steel (Aogami, 靑鋼) is a traditional Japanese high carbon steel used for making kitchen knives.
 
In Japanese, “Ao-gami” literally means “blue steel”, and as the name suggests, the steel has a slightly dark bluish tone to it.
 
Compared with other Japanese knife steels such as composite steels often referred to as “kurogane” (black steel), blue steel contains a higher carbon content.
 
It also undergoes multiple heat-treatment steps to enhance the sharpness of the edge and the longevity of the blade.
 
Because of this, blue steel is well known among professional knife makers and knife collectors for its excellent cutting performance, and it is a very popular choice for those looking for a high-quality Japanese knife steel.




[Notes after Purchasing a Saya (Sheath)]

1. Avoid long-term storage inside the saya

Even if the blade is completely dry, keeping it sealed inside the saya for a long time can trap moisture and cause rust.For long-term storage, please remove the knife from the saya.

2. Be careful not to scratch the blade when inserting it

To help minimize scratches, the opening on the inside of our saya is finished with a velvet lining.

However, scratches may still occur due to careless insertion or removal, so please keep this in mind when purchasing.

As this is considered a matter of normal use and handling, we may not be able to repair or compensate for scratches that occur during use.