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I picked up this knife yesterday and forced a vinegar patina on it this morning. Afterwards i sharpened it on the Sharpmaker.

All I can say is **** can this thing take an edge!

Infinite Zero wrote:I picked up this knife yesterday and forced a vinegar patina on it this morning. Afterwards i sharpened it on the Sharpmaker.

All I can say is **** can this thing take an edge!

Very true. It's become my sharpest :spyder: and with very little effort.

I have a kitchen knife made with laminated " Aogami Super", is this the same steel? Here is a description:

The blades are made of Hitachi Aogami Super (AS Carbon steel), an ultimate Hagane refined from Yasugi sand-rons. High carbon steel (1.40 – 1.50) with Chromium (0.30 – 0.50) and Tungsten (2.00 – 2.50) added for extra durability and longer edge retention. This core carbon steel is clad with 420J1 stainless steel to prevent from rusting.

It forms a Patina's quite easily on onion and tomatoes but since its clad with 420J it only patinas about 5mm in near the edge. Its the sharpest knife I've ever gotten out of the box, and I have not noticed the patina affecting the sharpness. Being a Japanese kitchen knife that is thin behind the edge and only 1.7 mm thick total it slices like a demon.

Edit : Picture added

I ordered one and it is in the mail. I'm eagerly waiting for it :D

Cave Dave wrote:I have a kitchen knife made with laminated " Aogami Super", is this the same steel? Here is a description:



It forms a Patina's quite easily on onion and tomatoes but since its clad with 420J it only patinas about 5mm in near the edge. Its the sharpest knife I've ever gotten out of the box, and I've not noticed the patina affecting the sharpness. Being a Japanese kitchen knife that is thin behind the edge and only 1.5mm thick total it slices like a demon.

Yes, the core of your knife is the same steel as Super Blue. The only difference in the steel is that the Caly 3.5 SB is not laminated, but rather, made entirely of Aogami Super Blue so the whole blade will patina.

Cave Dave - Where did you get that kitchen knife? I love the look of the patina'd edge against the clean laminate steel.

You can get some at the following site: http://www.chefknivestogo.com/hiromotoknives.html

The prices are pretty reasonable considering the quality, imo. These knives are generally considered to be very good for the money although among J. kitchen knives afi's, they are considered to be somewhat "entry level" by some. But if you want a high quality carbon steel edge with most of the convenience of stainless, they are a good choice, imo.

mongatu wrote:Yes, the core of your knife is the same steel as Super Blue. The only difference in the steel is that the Caly 3.5 SB is not laminated, but rather, made entirely of Aogami Super Blue so the whole blade will patina.

Are you sure it isn't the aogami white steel?

Donut wrote:Are you sure it isn't the aogami white steel?

I'm pretty sure. I don't think there is an "aogami" white steel. I believe in the context of knife steels, "Ao" means blue and "Shiro" means white in Japanese. So "aogami" or "ao-ko" is blue steel and "shirogami" or "shiro-ko" would be white steel.

:eek: :cool:

Cave Dave wrote:Here is a description:

The blades are made of Hitachi Aogami Super (AS Carbon steel), an ultimate Hagane refined from Yasugi sand-rons. High carbon steel (1.40 – 1.50) with Chromium (0.30 – 0.50) and Tungsten (2.00 – 2.50) added for extra durability and longer edge retention. This core carbon steel is clad with 420J1 stainless steel to prevent from rusting.

Donut wrote:Are you sure it isn't the aogami white steel?

mongatu wrote:I'm pretty sure. I don't think there is an "aogami" white steel. I believe in the context of knife steels, "Ao" means blue and "Shiro" means white in Japanese. So "aogami" or "ao-ko" is blue steel and "shirogami" or "shiro-ko" would be white steel.

I'm with mongatu on this, not because I knew what the Japanese meant (thanks for sharing that by the way!), but because of this steel chart: http://www.paragoncode.com/temp/YSS_HCC_spec.pdf

Super Blue is the only one with that much carbon and the white steels don't contain chromium.

Imo, the super blue was a great choice for a carbon folder blade because it is more wear resistant as well as slightly less prone to rusting than the other various Blues and Whites, due to the added chrome and I think V, iirc, and it still takes a fabulous edge. Even though it is a little more resistant to corrosion, of course it will still rust if not treated properly. But so far mine has not shown any signs of rusting and I live in a climate that encourages rusting.

I was incredibly pleased also with the steels ability to take a nice edge :D

It also doesn't want to "rust" Fe2O3. It seems to tarnish instead :) Don't have a Caly myself but am enjoying the Mule :D

Enjoy your Super Blue :)

mongatu wrote:I'm pretty sure. I don't think there is an "aogami" white steel. I believe in the context of knife steels, "Ao" means blue and "Shiro" means white in Japanese. So "aogami" or "ao-ko" is blue steel and "shirogami" or "shiro-ko" would be white steel.

Thanks, that's a lot of good info there.

Thanks for the link, mongatu. :D

I'm ready to sharpen my Caly 3.5 SB today for the first time. I'm excited to see how it goes.

The first flat was cut up with my Ti Military which was dulled from contact with the cutting board.

The pictured flat was cut up with the SB 3.5 and I was able to skin the tomatoes all the way through. The Sharpie colored scales have remained perfect despite constant use and contact with Ballistol.