Overview

Forged by Nigara Hamono in Aomori, the Nigara Aogami Super Migaki Tsuchime Sakimaru Sujihiki 300 mm channels more than three and a half centuries of sword‑smithing into a razor‑keen slicer built for modern kitchens. Its Blue Super (Aogami Super) carbon‑steel core is sandwiched in stainless cladding, then hand‑polished (migaki) and hammered (tsuchime) to create subtle, layered waves that also help food release as you cut. The sakimaru tip and long 300 mm edge make effortless one‑stroke pulls through brisket, tuna loins, or prime rib, while our custom walnut octagonal handle with a buffalo‑horn ferrule offers sure‑footed control and a warm, traditional feel.

Add our Professional Sharpening Service for hair‑shaving sharpness out of the box, and pair your new sujihiki with a Hasegawa cutting board to keep that edge sizzling for months.

Common Questions

Q: Is this knife just for sushi chefs? A: Not at all. While its sakimaru profile shines on sashimi, home cooks and barbecue lovers use it to carve roasts, brisket, terrines, and even delicate terrines without tearing.

Q: Will the Blue Super steel rust?

A: The core will patina if left wet, but the stainless cladding covers most of the blade. Wipe dry after use and oil occasionally—maintenance takes seconds.

Q: How often will I need to sharpen it?

A: With proper board choice and technique, most users only touch up every 9–12 months. Blue Super holds an edge longer than almost any other Japanese carbon steel.

Specifications

Core Steel: Aogami Super (Blue Super Carbon Steel)

Cladding Type: Stainless Steel San‑Mai, Migaki Tsuchime Finish

Blade Length: 300 mm

Spine Thickness (Heel): 2.4 mm

Spine Thickness (Mid): 2.2 mm

Overall Length: ~450 mm

Weight: ~185 g

Handle Material: Walnut Octagonal w/ Buffalo‑Horn Ferrule

Hardness (HRC): 62–63