• thumb
  • thumb
  • thumb

Asai Aogami Super 170mm Wa-nakiri suminagashi tsuchime kuro-uchi

Hand made by 5th generation blacksmith Masami Asai with a sticker on the ferrule which reads tezukuri ‘handmade’. Asai san makes knives in Takefu Japan, a small center of handmade knife making. His work is a prime example of the artistry and precision of fine Japanese knife making, not only are his knives beautiful but they perform exceptionally well.

A traditional vegetable knife with a thin double beveled rectangular blade; one of the older Japanese knife designs. The thin blade wedges very little during chopping and is ideal for vegetables which will be chopped rather than sliced. Blades vary in thickness from extremely thin to the average thickness of a santoku, the thinner the more precise but the more delicate.

The highest grade ‘blue steel’ (named for the blue label used by Hitachi from the mill), a carbon steel alloy made with tungsten and chromium with a high carbon content famous for it’s edge retention. Blue steel is not stainless and needs to be kept dry and wiped off after use but will not oxidize as quickly as other carbon steels. Blue steel is more difficult to hone than other carbon steels but rewards it’s owner with very good edge life.

Custom forged aogami super blue steel hardened to HRC 62/63 with soft iron damsacus cladding for tensile strength with tsuchime hammer mark pattern and kurochi finish. The tsuchime finish is from the final forging process where the soft cladding is hammered to increase tensile strength, the dark kurochi finish is from the forge during the last phase of heat treatment, it will add a small degree of rust resistance but it must be emphasised that it must be kept dry and wiped clean during use to prevent rust.

Carbon steel and iron will pick up a patina with use which need not be removed, you will find a variety of opinions and attitudes towards the patina from a religious reverence to a meticulous removal.

Literally ‘floating ink’ a Japanese damascus steel made with several types of metal forge welded together creating varying patterns depending on how it is treated. Varying from a simple stacked layer structure to a wild or geometric patterned structure, suminagashi differs from the layered steel created in sword making in that it is not a homogenous metal folded to create the pattern. The artistry involved the forging of suminagashi can be quite impressive.Handle is a beautiful dark red hardwood with a resin and pressure treated pakka wood ferrule for added strength.


166 grams 160 mm end of edge to chin, 178 mm ebd to machi, 307mm overall, 52mm wide at chin
All knives sold by Bernal Cutlery include a free Japanese whetstone sharpening. For knives with a good out of the box sharpness this can either be redeemed at our shop or by mail in with our sharpening coupon and $5 return postage (we are happy to split the difference for return shipping charges). For knives with a less than perfect factory edge the free sharpening can be redeemed before leaving the shop or before shipping. Some vintage and antique knives are left unsharpened and it is not uncommon for new French knives to arrive with a very basic edge from the factory. With either vintage or French knives if you would like your free sharpening please inquire at the time of purchase.

Price : $214.00

Quantity :Sorry, We\\\’re Out