I want to transition away from Western gyutos and invest in my first authentic Japanese chef knife made from reactive carbon steel like Aogami Super. What profile and hardness rating should I look for as a home enthusiast?
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I want to transition away from Western gyutos and invest in my first authentic Japanese chef knife made from reactive carbon steel like Aogami Super. What profile and hardness rating should I look for as a home enthusiast?
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Aogami Super gyuto recommended HRC hardness home use profile Japanese knife careGoogle ↗
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Aogami Super gyuto recommended HRC hardness home use profile Japanese knife care Google ↗
- Edge & Haft: Japanese kitchen knives, explained plainly · edgeandhaft.com
- Steel guide · moderncooking.com
- Aogami Super Steel: Composition, HRC & Data · sakaiedge.com
- Aogami Super (青紙スーパー) Steel, the King of Carbon · okamiblades.com