For most users, Aogami Super (AS) is the "better" steel because it represents the absolute peak of edge retention. While Aogami #1 is an elite steel, Aogami Super is essentially "Aogami #1 on steroids," offering even longer lasting sharpness and slightly more durability.
Quick Comparison: Aogami #1 vs. Aogami Super
Feature | Aogami #1 (Blue #1) | Aogami Super (Blue Super) |
|---|---|---|
Edge Retention | Exceptional | The Best. Holds an edge longest of all. |
Max Hardness | 63–65 HRC | 64–67 HRC. Harder and thinner. |
Alloys | Carbon, Tungsten, Chromium | Added Vanadium & Molybdenum |
Toughness | Brittle; requires a delicate hand | Slightly Tougher due to Vanadium |
Sharpening | Difficult/Slow | Most Difficult. High wear resistance. |
Price | Premium | Most Expensive |
Key Differences
1. Edge Retention (The King of Performance)
Aogami Super contains more carbon (~1.45% vs ~1.30%) and added Vanadium. This combination creates extremely hard carbides that act like "micro-serrations" on the edge. It will stay sharp for weeks or even months of home use, whereas Aogami #1 will need a touch-up sooner.
2. Cutting Geometry
Because Aogami Super can reach a higher hardness (up to 67 HRC), blacksmiths can grind the blade to a thinner, more "laser-like" profile without the edge collapsing. This makes it feel more effortless when cutting through dense vegetables like carrots or squash.
3. Sharpening Difficulty
The trade-off for Aogami Super's incredible edge life is that it is notoriously stubborn on whetstones. Because it is designed to resist wear, it takes more time and high-quality (often diamond) stones to sharpen. Aogami #1 is also hard to sharpen but feels slightly more responsive to traditional stones .
The Verdict
Choose Aogami Super if: You want the highest-performing carbon steel available and you don't want to sharpen your knife often. It is the best choice for a primary Gyuto (Chef's knife).
Choose Aogami #1 if: You want a traditional high-end experience that is slightly easier to sharpen and offers a very "crisp" edge, often found in high-end single-bevel knives.
Pro Tip: Aogami Super is almost always found in stainless-clad versions (only the edge is carbon steel), which makes it much easier to maintain than a fully reactive Aogami #1 blade.