Interactive Tool
Steel Properties Radar
Select two Japanese knife steels to compare their properties on a radar chart. 15 steels across carbon, stainless, and powder metallurgy categories.
Steel Details
Aogami Super
青紙スーパーThe pinnacle of Hitachi carbon steels. Added molybdenum and vanadium push edge retention to extremes. Used by professional sushi chefs who need an edge that lasts through an entire omakase service.
Best for: Professional-grade cutting where maximum sharpness and edge retention matter above all else.
VG-10
The workhorse stainless steel of Japanese knife making. Cobalt-enriched for fine grain structure. Sharpens well for a stainless, resists rust, and takes a very respectable edge. Made by Takefu Special Steel.
Best for: The best all-rounder. Works for any cook who wants low maintenance without sacrificing too much cutting performance.