Materials: Q15-Blue Steel (Aogami)

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A Steel That Balances Strength, Sharpness, and Tradition

Blue Steel (Aogami) is White Steel enriched with small amounts of chromium and tungsten, creating a material that combines sharpness with superior durability. The chromium makes the steel more responsive to heat treatment, allowing it to achieve high hardness with consistency. Tungsten enhances wear resistance, ensuring that the blade maintains its edge even after long use.

Blue Steel comes in two main types—#2 and #1—distinguished by their carbon content. Blue #2 offers a balance of sharpness and resilience, while Blue #1, with its higher carbon content, achieves greater hardness and a razor-sharp edge, though with more difficulty in sharpening.

More expensive than both Yellow and White Steels, Blue Steel is often regarded as one of the finest materials for professional-grade knives. Its combination of edge retention, toughness, and cutting precision makes it a favorite among chefs who demand both performance and tradition.

Our Story

  • Tradition of Sakai, in Your Hands

    "Where can I find a truly great knife?"
    We started KIREAJI to answer that question. While the number of skilled craftsmen is declining in Japan, many people overseas are seeking authentic blades. With that in mind, we carefully deliver each knife—bridging tradition and kitchens around the world.
Our Story