Aogami is Kai at its most uncompromising — traditional single-bevel knives hand-forged one at a time from Aogami (Blue Paper No. 2) carbon steel, with a buffalo-horn bolster and natural wood handle. Repeated hammering packs the steel dense and hard for an exceptionally fine, long-lasting edge. The usuba, yanagiba, deba, takohiki and kiritsuke of the Japanese kitchen. Hand wash and oil to care for the carbon steel.