Suba Ao-Super Petty 135 mm

This series has been in my dreams for a long time. Suba AO-Super is an example of how it can take MANY attempts and A LOT of fine-tuning before I am properly satisfied. But with perseverance and some good friends in Denmark and Japan who were ready with a few good tips, I have now succeeded in getting the series exactly as I dreamed of. I think this new series is absolutely fantastic!

This is not a series I will be making many of, as when I put the gyuto up for sale in the series, the four I had made sold out in less than three days, so don’t wait too long. One of the customers who bought the gyuto has even compared it to some of the finest Japanese knife makers’ works.

AO-Super Steel

Ao-Super is the name of the steel that forms the core of this knife series. AO Super is also called Blue-Super and is an incredible type of steel. It contains 1.45% carbon, which makes it incredibly sharp for a long time. This series features stainless steel cladding and is super slim, so it cuts like a dream.

The knives are forged by Hiroki Kobayashi in Seki, whom I got to know during my years in Japan, and I have always been a fan of his fantastic work.

Normally, when I produce in the workshop, I polish the knives and glass-blow them (so-called kasumi or bokashi finish), but in this case, I felt that something extraordinary should be done, so I acid-etched them, which gives the knife its dark appearance and the laminated line/transition. Bokashi finish), but in this case I felt that something extraordinary was needed, so I acid-etched them, which gives the knife its dark appearance and makes the lamination line/transition from soft to hard steel appear almost sparkling. They really need to be seen in real life. A feast for the eyes!

Baikoku handle

The handles are made in Fokushima, Japan, from burnt oak, also known as Baikoku, and I think it matches the dark blade incredibly well! The handle is octagonal, so it is suitable for both right- and left-handed users.

Please Note

Please note that our knives are handmade and may vary in color and wood material, and that they should not be used on hard items such as frozen foods and bones. But if you take good care of your knife and avoid the dishwasher, you will enjoy its incredible precision and sharpness for many years to come. Order your Japanese knife today and experience true Japanese craftsmanship in your own kitchen.