do you prefer aogami #1/#2 to aogami super in a pro kitchen?

[labor of love]

steel isnt as important as other factors, to me. my problem with augami super is there isnt alot of really good makers using it.

[cclin]

understand the steel characteristics is also important when you choose a knife!!
blue#2 increase amount of carbon(C) become Blue#1(hardness increase but toughness decrease)
Blue#1 increase amount of carbon(C), Chromium(Cr) & Tungsten(W) become blue super(increasing hardness & edge retention, decreasing sharpenability)
depend on your preference in pro kitchen; as home cook, I prefer/love blue super more than blue#2(never used blue#1)
*blue super steel about 1.8x more cost than blue#1 steel in japan....

[Justin0505]

Just about every poster has already mentioned it, but it all depends on the maker.

Takeda does a really impressive job with blue super, but I havn't use any other knives, so I dont know if Takeda is that much better than anyone else.

Ive seen a huge variance in the blue 1 and 2 knives that I've used. Blue 2 is supposed to be tougher than 1, but I had a knife out of it that had pieces just fall out of the edge every time I looked at it sideways. I also have a blue #2 deba that has pretty fantastic edge retention and great edge retention as well. I've had a blue #1 Zakurai the felt harder than my Takeda, but would microchip if used carelessly. My newest knife is one of the new Gesshin "badass" models in blue #1 and the HT is incredible hard, crazy sharp, but astonishing forgiving and (thankfully) tough and resilient enough to resist damage when I promptly buried the paper-thin tip in my cutting board during the first run.

Buy based on knife and maker, not steel.

[Asteger]

steel isnt as important as other factors, to me. my problem with augami super is there isnt alot of really good makers using it.

Agree!

[Keith Sinclair]

Any Mono steel carbon,if you don't mind spending a little extra go for the AS.I agree wt. Brad AS steel is not hard to sharpen

[Justin0505]

Any Mono steel carbon,if you don't mind spending a little extra go for the AS.I agree wt. Brad AS steel is not hard to sharpen

Why mono steel?

[wsfarrell]

I also have a blue #2 deba that has pretty fantastic edge retention and great edge retention as well.

Okay, but how's the edge retention?

[Keith Sinclair]

What I mean is unclad,no reason in particular,just my preferance,thin carbons for most production work.

[ecchef]

i buy white, because it's cheap, gets sharp as hell and is incredibly easy to touch up, which will it will need often, very often

Says it all. I don't have any blue Japanese style knives. Blue gyuto, yes (Ao & #2), but I don't really see any advantage of one over the other.