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Nigara  |  SKU: NG-ASMIGATSU-SU240

Nigara Aogami Super Matt Migaki Tsuchime Sujihiki 240mm

$319.95

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Detailed Specifications
Line Nigara Aogami Super(Blue Super)Migaki Tsuchime Stainless Cladding
Profile Sujihiki / Slicer
Bevel Type Double Bevel
Weight 173 g        6.1 oz
Edge Length 227 mm   .8.94 inch
Heel Height 38 mm     .1.5 inch
Width @ Spine 2.2 mm     0.09 inch
Width @ Mid 2.2 mm     0.09 inch
Width @ 1cm from Tip 1.1 mm     0.04 inch
Steel Blue Super / Aogami Super | Carbon
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 62 - 65
Surface Finish Migaki
Handle Octagonal Black Chacate
Region Aomori
Best for
  • Pro chefs
  • Students
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Nigara Aogami Super line can be seen as the close relative of the very popular VG10 Tsuchime Damascus line. They both use highly optimized production procedure to ensure a good performance and consistency while maintaining a very reasonable price. With a stainless cladding, it can be a no-brainer choice for those who are interested dipping their toes into the world of carbon steel knives. With this line, you can confidently expect a cleanly finished knife as well as a hand-sharpened bevel that offers smooth cut in combination with carbon steel core.

    Pros Cons
  • Budget friendly
  • Excellent performance
  • Ideal for the household
    		•
  • Prone to rust
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. 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: Sujihiki

      Slicer

      The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of cooked meats and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 270mm and 300mm being particularly favored for their ability to facilitate smooth and efficient slicing. The meticulous design of the Sujihiki reflects a harmonious blend of traditional Japanese precision and a focused functionality, catering to the needs of culinary professionals and enthusiasts alike.

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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

      << Slide for more >>

    • 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.

      << Slide for more >>

    • Finish: Migaki

      "Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

      << Slide for more >>

    • 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.

      << Slide for more

    Nigara

    Nigara Aogami Super Matt Migaki Tsuchime Sujihiki 240mm

    $319.95

    Measurements 

    240 mm
    Weight 155 g
    Total Length  390 mm
    Tip to Heel Length 227 mm
    Blade Height at Heel 36 mm
    Width of Spine Above Heel 2.1 mm
    Width of Spine at Middle of Blade 2.1 mm
    Width of Spine at about 1 cm from tip 1.0 mm


    The Blue Super line from Nigara features the unique Kaen (火炎, flame) hammer pattern. The stainless cladding and Blue Super core is the perfect entry point to dive into the world of carbon steel. I often recommend professionals to get the stainless clad carbon rather than full carbon because sometimes the kitchen can be a bit too busy to look after an iron cladded knife.

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    Since being appointed by the domain of Tsugaru to make Japanese swords, Nigara Forging has a history of over 350 years. As one of the few noble swordsmiths in Japan, Nigara homono has continued to preserve this art. The making of swords has been abandoned as a business item since 1965, but the same forging techniques such as welding and hammering have been kept alive in the making of kitchen knives since then.

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