Aogami Super (AS) is the most advanced and highest-performing steel in the Blue Paper family by Hitachi Metals. It is essentially Aogami #1 that has been "supercharged" with extra Carbon, Vanadium, and Molybdenum to create the ultimate Japanese carbon steel for edge retention.
It is arguably the most coveted steel for high-end Japanese kitchen knives.
Key Characteristics
The King of Edge Retention: Among all traditional Japanese carbon steels, Aogami Super stays sharp the longest. It contains the highest volume of hard carbides, allowing it to outperform Aogami #1 and #2 by a significant margin in cutting longevity.
Extreme Hardness: It is typically heat-treated to an immense 63–65 HRC. This allows the knife to be ground to a "laser" thin edge that remains incredibly rigid.
Aggressive Cutting: Because of the high Vanadium content, it has a very "toothy" and aggressive bite. Even when the initial razor-sharpness fades, its "working edge" continues to cut through proteins and vegetables with ease.
Surprising Toughness: Despite its extreme hardness, the addition of Molybdenum and Vanadium refines the grain and increases toughness. While still brittle compared to soft stainless steels, it is often considered more stable and less "chippy" than Aogami #1.
Highly Reactive (But Often Clad): Like all Blue steels, the core is not stainless and will rust. However, because it is a premium steel, it is almost always stainless-clad (San Mai), meaning only the very edge is exposed and needs careful maintenance.
Chemical Composition
Aogami Super is the most "complex" alloy in the series:
Carbon (C): 1.40% – 1.50% (The highest carbon for maximum hardness).
Tungsten (W): 2.00% – 2.50% (Provides legendary wear resistance).
Chromium (Cr): 0.30% – 0.50% (For stability and wear resistance).
Molybdenum (Mo): 0.30% – 0.50% (Increases toughness and hardenability).
Vanadium (V): 0.30% – 0.50% (Refines grain and increases edge life).
Common Applications
Premium Japanese Kitchen Knives: It is the flagship steel for top-tier makers like Takeda, Moritaka, and Yu Kurosaki.
Professional Slicing Tools: Used where a chef needs to perform high-volume prep work without stopping to touch up the edge.