{"product_id":"nigara-aogami-super-150mm-kiritsuke-petty","title":"Nigara Aogami Super 150mm Kiritsuke Petty","description":"\u003cp style=\"text-align: center;\"\u003eNigara Hamono \u003cstrong\u003e二唐刃物\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince the days of Samurai, having 350 years of history, starting from making swords for Tsugaru clan in the early Edo period, Nigara Hamono has passed down the tradition and skills for eight generations. Currently headed by Mr Gou Yoshizawa (吉澤 剛).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-end=\"529\" data-start=\"210\"\u003eNigara’s Aogami Super Tsuchime line represents the perfect harmony of traditional Japanese craftsmanship and modern performance. Forged by Nigara Hamono in Aomori, a smithing house with over 350 years of sword-making heritage, each knife channels centuries of skill into a tool built for today’s kitchens.\u003c\/p\u003e\n\u003cp data-end=\"810\" data-start=\"531\"\u003eAt its heart lies a core of Aogami Super carbon steel, prized for its unmatched sharpness and long-lasting edge retention. This core is encased in stainless steel cladding, offering the cutting precision of high-carbon steel with the added ease of low-maintenance care.\u003c\/p\u003e\n\u003cp data-end=\"1081\" data-start=\"812\"\u003eThe tsuchime (hammered) finish not only highlights Nigara’s artisanal artistry but also improves food release during slicing. Combined with the migaki (polished) finish, it creates a subtle interplay of textures and light that elevates both form and function.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Hirosaki, Aomori Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Nigara Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshizawa (吉澤 剛)\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Petty\u003c\/li\u003e\n\u003cli\u003eBlade\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami Super\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: \u003cspan\u003e62-63 HRC\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Finishes: \n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTsuchime (Hammered)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 150mm \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 32mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.7 mm\u003c\/li\u003e\n\u003cli\u003eTip: 1.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eHandle\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003e\n\u003cspan\u003e Full Ebony \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWeight: 82g \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eNigara Made\u003c\/em\u003e\" (二唐作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e**Care Instructions:**\u003c\/p\u003e\n\u003cp\u003eAogami Super (Blue Super) steel is renowned as the premier Japanese high carbon steel for knife making. Because it is not stainless, it is crucial to dry your knife thoroughly after each use, especially the core steel exposed beyond the stainless cladding. Over time, a patina will develop, which may appear as “discoloration” on the edge; this is a natural characteristic of carbon steel and not a defect. It's important to differentiate between patina and rust: patina develops from within the steel and usually doesn't affect the surface texture, whereas rust has a copper\/brownish color, forms on the surface, and can create a rough texture when severe. The iron cladding can also develop patina and rust, so it's best to oil the entire blade before storing it. Avoid using the knife on bones and frozen foods\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Masaru Knives Malaysia","offers":[{"title":"Default Title","offer_id":48305851564230,"sku":null,"price":703.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0563\/3114\/1318\/files\/IMG_7179.jpg?v=1791908101","url":"https:\/\/www.masaruknives.com\/products\/nigara-aogami-super-150mm-kiritsuke-petty","provider":"Masaru Knives Malaysia ","version":"1.0","type":"link"}