Nigara Aogami Super Tsuchime Migaki Santoku

The Nigara Aogami Super Tsuchime Migaki Santoku is a compact workhorse for cooks who want laser-like performance without giving up character and tradition. Forged by Nigara Hamono in Aomori, Japan, this 180 mm santoku pairs an ultra-responsive Aogami Super core with stainless cladding, a refined migaki tsuchime (hammered, satin) finish, and an elegant octagonal ebony handle. (Please note edge length is about 166mm. Nigara measures from tip to machi.) 

Aogami Super runs hard at about 63–64 HRC, which means this knife takes a screaming-sharp edge and holds it through long prep sessions. The thin grind and modest spine thickness around 2.4 mm keep it feeling quick and nimble, while the taller 50 mm blade height gives you comfortable knuckle clearance for chopping, push cuts, and fine tip work. It’s a classic “three virtues” santoku—designed to handle meat, fish, and vegetables—so it can easily be your main chef knife in a home or professional kitchen.

The stainless cladding helps with day-to-day maintenance, while the exposed Aogami Super edge will slowly develop a patina that reflects how you cook. Wipe it dry after use, avoid bones and hard pits, and this Nigara will reward you with that crisp, effortless bite people love about carbon steel Japanese knives.

Common Questions

Q: Is this Nigara Aogami Super Santoku good for home cooks, or is it only for pros?

A: It’s fantastic for both. Home cooks will appreciate how easily it falls through onions, carrots, and herbs with minimal effort, and pros will love the edge retention and precision. If you’re upgrading from a basic German-style chef knife, this will feel noticeably sharper, thinner, and more agile—and the 180 mm length is very approachable even in small kitchens.

Q: What kind of cutting style does this santoku work best with?

A: The blade profile is tuned for push-cutting, down-and-forward chopping, and light rocking on a flat board. The fine tip is excellent for garlic, shallots, and detail work, while the flatter midsection chews through piles of veg. For the best edge life and feel, use it on a quality end-grain or soft synthetic board (for example, a Japanese-style knife-friendly board) rather than glass, stone, or hard plastic.

Q: How do I care for the Aogami Super edge so it doesn’t rust?

A: Think “rinse, dry, and put away.” After cutting, rinse quickly with warm water, gently wipe the blade, and dry it completely—especially along the exposed core at the edge. Don’t leave it in the sink or under damp towels. If you live in a humid environment or know you’ll store it for a while, a very light coat of food-safe blade oil (like traditional Japanese tsubaki oil) on the edge before putting it away is enough to keep rust at bay.

Q: How often will I need to sharpen this Nigara santoku?

A: That depends on how much you cook and what you cut, but Aogami Super at this hardness holds its edge a long time. Many home cooks can go weeks or even months between full sharpenings if they maintain the edge with gentle stropping and good cutting habits. When it’s time for a full reset, use quality water stones or a trusted professional sharpening service that understands Japanese knives and hard carbon steels.

Specifications

• Brand / Blacksmith: Nigara Hamono
• Core Steel: Aogami Super (Blue Carbon Steel)
• Cladding Type: Stainless steel, San Mai construction
• Finish: Migaki Tsuchime (hammered, satin polish)
• Blade Length: 180 mm (approx. 7")
• Edge Length: Approx. 166 mm (6.5")
• Blade Height: Approx. 50 mm at heel
• Overall Length: Approx. 307 mm (12.0")
• Spine Thickness (Heel): Approx. 2.4 mm
• Spine Thickness (Mid): Tapers thinner toward the tip for nimble cutting
• Weight: Approx. 166 g (5.8 oz)
• Edge Grind: Double bevel, even 50/50
• Handle Shape: Octagonal Wa
• Handle Material: Ebony
• Hardness (HRC): Approx. 63–64
• Use Case: All-purpose santoku—meat, fish, and vegetables
• Care: Hand wash and dry only; do not use on bone, frozen food, or very hard rinds