Aogami Super knife steel belongs to the group of blue paper steels and is one of the hardest knife steels in the world. With a carbon content of 1.4 - 1.5%, Aogami Super steel is extremely hard. In comparison, Shirogami 1 has a carbon content of 1.25 - 1.35%. Other alloying elements of Aogami Super are chromium, tungsten, molybdenum and vanadium. Thereby tungsten gives the steel an increased wear resistance compared to Shirogami steels.

Aogami Super is definitely a knife steel with outstanding properties. An extreme hardness of up to 66 HRC enables a small grinding angle and thus a sharp blade. The other components of the steel, such as tungsten and molybdenum, make it tough and wear-resistant, yet easy to sharpen. A general purpose knife like a Santoku knife made of Aogami Super steel is the ideal introduction to the world of Japanese kitchen knives.

Like all Aogami and Shirogami steels, Aogami Super is one of the steels prone to corrosion. This effect is deliberately accepted in Japanese chef's knives, as only steel grades with a high carbon content can achieve the desired hardness levels of up to 66 HRC. The susceptibility to corrosion is also not a problem per se: If a few simple care tips are taken into account, Japanese knives with corrosion-susceptible knife steels will last significantly longer than their Western counterparts made of (supposedly) stainless steels. Western chef's knives usually reach a maximum hardness of 57 HRC and can therefore never be ground as sharp as blades made of Aogami Super steel.