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Dojo Blue Steel knives are formed by forge welding a core of high-carbon "blue" steel between two layers of stainless steel. The stainless steel sides have been "hammer finished" so as to decrease friction and suction that can cause foods to stick to the side of the knife. Blue steel is a complex steel noted for its ability to hold an exceedingly sharp, long lasting edge. Because blue steel is a carbon steel, these knives must be dried after use to provent rust or tarnish. The blades are tempered to Rc62 and will hold their edge considerably longer than any Western made knife.

The Paaka wood handles are made by compressing together very thin slices of wood which have been pressure treated with resin. This process results in a handle that is impervious to water and will hold up well to the demanding environment of a kitchen. For strength, the handles are riveted to the full length tang. Each blade comes razor sharp.

  • Carbon "blue steel" san mai blade
  • "Hammer finish" reduces food sticking to the side of the knife
  • Extremely hard cutting edge for long lasting razor sharp knives
  • Durable Paaka wood handle
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Kansui Dojo Fruit Knife - Aogami Fruit Hocho - 5 1/4 in.
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Kansui Dojo Small Slicing Knife - Aogami Petit Gyuto Hocho - 6 in.
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Kansui Dojo Chef's Knife - Aogami Santoku Hocho - 6 3/4 in.
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Kansui Dojo Chef's Knife - Aogami Gyuto Hocho - 7 1/2 in.
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Kansui Dojo Vegetable Knife - Aogami Nakiri Hocho - 6 2/3 in.
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