Recommended for Either a Junior Chef or Head Ch...
Tsukiji Masamoto’s Ao-Ko Hongasumi line sports a blade steel crafted out of Blue Steel No. 1 (BS1), a high-carbon steel, often with an HRC ranging from 63-64 and that is also more abrasion resistant than its white steel counterpart. 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. Furthermore, BS1 blade steels are harder than Blue Steel No. 2 (BS2) blade steels, are more wear-resistant, and are more abrasion-resistant and hold their edge for a longer duration. 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: Tsukiji Masamoto’s Ao-Ko Hongasumi line is recommended for professional chefs, cooks and kitchens because they require advanced knife maintenance and sharpening skills. Additionally, the blades of the knives in this series rust when exposed to air and water and must be dried properly before being put away.