Aritsugu’s Ao-Ko Damascus line sports a blade steel crafted out of Blue Steel No. 2, a high-carbon steel, often with an HRC ranging from 62-64 and that is also more abrasion resistant than its white steel counterpart. This line of knives is also crafted with a “Damascus” design all throughout its blade steel. “Damascus” style blades originated in the city of Damascus centuries ago and were highly favored not only for their aesthetic beauty but also for their toughness, shatter-resistance and edge retention; they are created by folding and layering steel during the forging process and then using acid to reveal its “flowing water-like” patterns. While the blade steel of the knives in this series are very hard and difficult to sharpen they keep their edge for a long time, making them practical knives that are an asset to the professional chef or cook. Additionally, because these knives are “Hongasumi” knives, they are forged with more deliberation and care to remove impurities during the forging process, making them even more refined than “Kasumi” knives. The Ao-Ko Hongasumi knives sport a traditional-style handle embedded with a buffalo horn bolster for balance.
Recommendation: Aritsugu’s Ao-Ko Damascus line is recommended for professional chefs, cooks and kitchens because it requires advanced knife maintenance and sharpening skill. Additionally, the blades of the knives in this series rust when exposed to air and water and must be dried properly before being stored.
Specifications:
- HRC: 62-64
- Blade: Single Bevel
- Stain-Resistant Ability: No
- Blade Length: 240mm，270mm，300mm
- Handle Material: Ebony handle
- Steel Type: Blue Steel #2
- Style: Yanagi
- Classification: Hongasumi
- Cover: Ebony cover
- Handmade details:★★★
