Nigara Kiri-Gyuto Aogami Super Migaki Tsuchime 240mm (9.4")

Looking for a knife that will impress you both in functionality and looks? Look no further. The knives of the Nigara Aogami Super Migaki Tsuchime line are more than impressive.

The look and feel of these knives will leave no one indifferent. The transition from the unique wave-like tsuchime hammered pattern into the matte shinogi line is dotted with tiny spots reminiscent of snow. They match beautifully with the silver hair line finish, which runs along the length of the blade just above the cutting edge, marking the separation between the softer and the harder, core steel.

The blade is fitted with a dark ebony Japanese handle, made from a single piece of smooth wood that feels polished to the touch and offers an unparalleled tactile experience with every cut.

The Nigara Kiri-Gyuto Aogami Super Migaki Tsuchime 240mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish, and vegetables. Its Aogami Super high carbon steel core is incredibly hard and tough, retains super fine sharpness for a long time, and is easy to resharpen.

BLADE SHAPE:
Gyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.

Another feature that catches the eye is the reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly curved and the overall blade wider, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized well for rocking motions, too.

*The length of the cutting edge is 226mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 240mm.

STEEL:
The centerpiece of this knife series is Hitachi's Super Blue Steel (Aogami Super), which ranks at the very top of quality Japanese steels. Aogami Super steel is extremely rich in carbon, which directly affects the blade's hardness. It also contains 0.4% vanadium which gives the steel more toughness.

Aogami Super is rated as the most advanced carbon steel on the market. High-carbon steels need more maintenance as they quickly develop a protective patina, and if not wiped and dried after every use, they will develop rust. But Nigara made it a bit easier for us. The two outer layers of softer steel are rust-resistant, which offers additional protection from rust, although the Aogami Super is still exposed at the very edge (the visible, curvy line on the bottom of the blade represents the line between core and outer steels).

This knife was heat-treated to the hardness of around 63 HRC. It is extremely hard steel, meaning that it retains super fine sharpness for a long time despite its extensive usage. In addition, due to the high carbon content, the knife is very easy to resharpen.

LAMINATION:
The core layer consisting of Aogami Super steel is sandwiched between layers of softer, stainless steel in a technique called san-mai - it is used to improve the blade's structural integrity and subsequent ability to withstand impacts and to prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and two secondary, outer layers of softer steel (jigane) that protect the prior.

GEOMETRY:
It has a double bevel (symmetrical) blade, so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.

BLADE FINISH:
The transition from the unique wave-like tsuchime hammered pattern into the matte kasumi shinogi line is dotted with tiny spots reminiscent of snow. They match beautifully with the silver hair line finish and the glossy cutting edge. The surface of the blade was treated with a special textured hammer, leaving complex geometric impressions on its upper part. It is a stunning technique that involves skillfully hammering the blade's surface to create captivating indentations, which—aside from the purely aesthetic—also has a distinct practical function of reducing friction and creating air pockets that diminish the sticking of food to the blade during cutting.

HANDLE:
The Japanese handle (Wa) is made from a single piece of luxurious rich dark ebony wood, renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. With its octagonal shape, it is suitable for both left and right-handed users. Recently the number of manufacturers of such handles has decreased, making them difficult to find.

BLACKSMITH:
Nigara Hamono is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono's rich history and artistry.

The current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art, and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.