Nigara Hamono | SKU: NG-ASTSU-BK180BC

Nigara Aogami (Blue) Super Matt Migaki Tsuchime Finished Bunka 180mm Black Chacate

Name: Nigara Aogami (Blue) Super Matt Migaki Tsuchime Finished Bunka 180mm Black Chacate
Brand: Nigara Hamono
SKU: NG-ASTSU-BK180BC
Price: 269.95 AUD
Availability: InStock

$269.95

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K&S Price: AU $269.95^* inc. tax , vs:

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AU $279.0

-3.72%

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Last Update: 2024-12-26T01:01:46Z

Detailed Specifications

Line	Niagara Aogami Super Tsuchime
Profile	Bunka
Bevel Type	Double Bevel
Weight	158 g 5.57 oz
Edge Length	167 mm .6.57 inch
Heel Height	48 mm .1.89 inch
Width @ Spine	2.4 mm 0.09 inch
Width @ Mid	2.4 mm 0.09 inch
Width @ 1cm from Tip	0.5 mm 0.02 inch
Steel	Blue Super / Aogami Super \| Carbon
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	62 - 65
Surface Finish	Tsuchime
Handle	Octagonal Black Chacate
Region	Aomori
Best for	Pro chefs Enthusiasts

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Nigara’s Aogami Super Tsuchime line of kitchen knives is the perfect blend of traditional craftsmanship and high-performance materials. Made with premium Aogami Super carbon steel, these knives offer unparalleled sharpness and edge retention, making them ideal for precision cutting tasks. The core of Aogami Super steel is wrapped in a protective stainless steel cladding, which not only enhances durability but also makes maintenance easier, reducing the need for constant care typically required by high-carbon knives.

The knives also feature a stunning tsuchime (hammered) pattern, which adds an artisanal aesthetic while improving food release during slicing. This combination of beauty and function ensures a smooth, effortless cutting experience, whether you’re handling delicate vegetables or tougher cuts of meat. Designed for both professional chefs and home cooks, Nigara’s Aogami Super Tsuchime knives are a testament to Japanese knife-making excellence, offering superior performance and easy maintenance in one elegant package.

Pros	Cons
Budget friendly Excellent performance Great artistic	Relatively hard to sharpen Need extra care

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Nigara

Based in the small yet beautiful city of Hirosaki in the northern prefecture of Aomori, Nigara hamono has been making samurai swords for 350 yearas, with master Kunitoshi (國俊) being one of the most famous sword smith in his generation. Now headed by the 8th generation mastersmith Tsuyoshi Yoshizawa (吉澤剛) supported by his father Toshiju Yoshizawa (吉澤俊寿), Nigara is becoming very popular thanks of its exquisite forging skills and second to none quality control.

Profile: Bunka

A pointier version of the Santoku. The Bunka knife features a distinctive profile with a straighter edge and a pointed tip, making it versatile for a variety of kitchen tasks. Its design is a blend of the Santoku and Gyuto knives, with a blade length typically around 165mm to 180mm. The Bunka is particularly adept at slicing, dicing, and chopping fruits, vegetables, and meats, thanks to its sharp edge and comfortable handling. The angled tip, also known as a reverse tanto, provides additional precision for intricate tasks such as julienning. With its unique shape and functionality, the Bunka stands out as a multifunctional knife in the culinary world.
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Steel: Blue Super / Aogami Super
Aogami Super steel, also known as Blue Super Steel, is highly esteemed among Japanese carbon steels for its exceptional qualities. Produced by Hitachi Metals Ltd., this steel surpasses Blue Steel No.1 in its composition, featuring higher amounts of carbon, chromium, and tungsten, with the addition of molybdenum. Aogami Super is celebrated for its remarkable edge sharpness and superior edge retention capabilities. It can achieve high levels of hardness without becoming brittle, a characteristic that sets it apart and endears it to knife enthusiasts worldwide. The steel's enhanced carbon content enables it to maintain sharpness for extended periods, while the added chromium aids in rust resistance. A touch of vanadium increases its toughness, making it less prone to chipping. These attributes make Aogami Super one of the most revered high carbon steels globally, often described as a knife nerd's dream for its balance of hardness, durability, and maintenance ease.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 62- 65
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Construction: Sanmai - Stainless Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.
The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.
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Finish: Tsuchime

The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.
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Handle Specs
Profile: Octagonal WA
Material:
- Black Chacate
Black Chacate is a highly valued timber known for its deep, rich brown to almost black coloration, fine texture, and exceptional durability. It polishes well, offering an exquisite finish that highlights its subtle, elegant grain patterns. This wood is often used in fine woodworking projects, including luxury furniture, decorative items, and high-end knife handles.
An octagonal wa handle made from Black Chacate wood would exhibit a sleek, geometric shape that fits comfortably in the hand, enhancing the user's grip and control. The deep hues and natural luster of Black Chacate add a touch of sophistication and unparalleled beauty to the handle, making it not only a functional component of a kitchen knife but also a piece of art. The durability and stability of Black Chacate ensure that the handle withstands the rigors of kitchen use while maintaining its aesthetic appeal over time.
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