Nigara Aogami Super 300mm Sakimaru ( Double Bevel )

Nigara Hamono 二唐刃物

Since 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).

Nigara’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.

At 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.

The 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.

The Nigara Aogami Super Migaki Tsuchime Sakimaru Sujihiki 300 mm embodies this philosophy perfectly. With its elongated 300 mm blade and elegant sakimaru tip, it glides effortlessly through brisket, tuna loins, or prime rib in a single, clean stroke.

Spec:

• Origin (Made in): Hirosaki, Aomori Prefecture, Japan
• Brand: Nigara Hamono
• Craftsman: Yoshizawa (吉澤 剛)
• Knife Type: Sakimaru (Double Bevel)
• Blade
  • Construction: San Mai
  • Grind: Double-edged Blade (50/50 Grind)
  • Hagane (Core Steel): Aogami Super
  • Jigane (Cladding): Stainless Steel
  • Hardness: 62-63 HRC
• Blade Finishes: 
  • Tsuchime (Hammered)
    
• Blade Length: 300mm 
• Blade Height (at heel): 39mm
• Spine Thickness
  • Above heel: 2.4mm
  • Tip: 2.2mm
• Handle
  •  Full Ebony 
• Weight: 189g 
• Engraved Mark: In Japanese Kanji "Nigara Made" (二唐作)

**Care Instructions:**

Aogami 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