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Aogami 1 - Ref. Kitchen Knife Steel FAQ - Also referred as Ao-Ko, or Ao-ichi-ko, where
ichi is one in Japanese and ko is steel. Hitachi high carbon steel(C 1.3%-1.4%), very pure(P <= 0.025%, S <= 0.004%) specifically developed for tools and knives.
Ref - Aogami 1 Steel Composition. In my experience - very good steel, and very popular choice for high
end Japanese kitchen knives. A lot of Japanese custom makers use it. Takes very fine edge, and holds it long time. Easy to sharpen, even at 65HRC. Slightly better wear resistance
compared to Aogami(Blue) 2, however slightly less tough compared to it. I have several kitchen knives in this steel: Watanabe Honyaki Gyuto, Nakiri and others. Takes patina easily, but just wiping it clean during cutting and washing after using it, prevents rust completely. Ref - Aogami 1, Aogami 2 And Aogami Super steel comparison chart.
Alternate designations: Aogami 1(Hitachi), Blue 1(Hitachi), Aoko 1(Hitachi), Aoichiko(Hitachi).