Premium Nigara Aogami Super Kiritsuke Sujihiki Knife 255mm - Japanese Handcrafted Carbon Steel Slicing Knife for Sushi, BBQ & Meat Carving - Perfect for Chefs & Home Cooks

Overview

If you’re searching for a kitchen knife that embodies over 350 years of smithing expertise, your journey ends at Nigara Hamono. Based in the Aomori prefecture of Northern Japan, Nigara Hamono is renowned for its exceptional cutlery and tools, backed by centuries of experience in metalwork—from forging blades to producing steel beams for buildings. The Nigara Aogami Super Migaki Tsuchime Kiritsuke Sujihiki 255mm features a unilaterally polished (migaki) finish and a distinctive tsuchime (hammered) pattern, delivering a striking visual of layered grays. Its Aogami Super carbon steel core ensures top-tier edge retention and cutting performance.

For maximum sharpness straight out of the box, add our . This sujihiki—designed primarily for slicing proteins—pairs perfectly with a to help maintain its edge for up to a year between sharpening sessions.

Common Questions

Q: Is this knife suitable for home cooks?

A: Absolutely. While often favored by professionals for precise slicing of meats and fish, the sujihiki’s long, slender blade also benefits home cooks who want clean, effortless cuts.

Q: How should I care for Aogami Super steel?

A: Aogami Super is a high-carbon steel, so dry it thoroughly after each use to prevent corrosion. Occasional use of a light coat of food-safe oil on the blade can also help guard against rust.

Specifications

• Blacksmith: Nigara Hamono
• Location: Hirosaki, Aomori, Japan
• Shape: Kiritsuke Sujihiki
• Construction: San Mai (laminated)
• Core Steel: Aogami Super (Blue Super)
• Cladding Type: Stainless Steel
• Finish: Migaki Tsuchime
• Blade Length: 240mm (255mm is Sakai measurement from tip to machi)
• Spine Thickness (Heel): 2.1mm
• Spine Thickness (Mid): 2.1mm
• Blade Height: 38mm
  
• Weight: 163g
• Handle Material: Ebony with Buffalo Horn Ferrule
• Hardness (HRC): 63-64