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Nigara Hamono  |  SKU: NG-ASMATTSU-PT150BC

Nigara Aogami (Blue) Super Matt Migaki Tsuchime Finished Petty 150mm Black Chacate

$249.95

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Detailed Specifications
Line Niagara Aogami Super Tsuchime
Profile Petty / Utility, Paring
Bevel Type Double Bevel
Weight 78 g        2.75 oz
Edge Length 139 mm   .5.47 inch
Heel Height 31 mm     .1.22 inch
Width @ Spine 2.1 mm     0.08 inch
Width @ Mid 2.0 mm     0.08 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel Blue Super / Aogami Super | Carbon
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 62 - 65
Surface Finish Tsuchime
Handle Octagonal Black Chacate
Region Aomori
Best for
  • Pro chefs
  • Enthusiasts
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Nigara’s Aogami Super Tsuchime line of kitchen knives is the perfect blend of traditional craftsmanship and high-performance materials. Made with premium Aogami Super carbon steel, these knives offer unparalleled sharpness and edge retention, making them ideal for precision cutting tasks. The core of Aogami Super steel is wrapped in a protective stainless steel cladding, which not only enhances durability but also makes maintenance easier, reducing the need for constant care typically required by high-carbon knives.

    The knives also feature a stunning tsuchime (hammered) pattern, which adds an artisanal aesthetic while improving food release during slicing. This combination of beauty and function ensures a smooth, effortless cutting experience, whether you’re handling delicate vegetables or tougher cuts of meat. Designed for both professional chefs and home cooks, Nigara’s Aogami Super Tsuchime knives are a testament to Japanese knife-making excellence, offering superior performance and easy maintenance in one elegant package.

    Pros Cons
  • Budget friendly
  • Excellent performance
  • Great artistic
  • Relatively hard to sharpen
  • Need extra care

  • Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Nigara

    Based in the small yet beautiful city of Hirosaki in the northern prefecture of  Aomori, Nigara hamono has been making samurai swords for 350 yearas, with master Kunitoshi  (國俊) being one of the most famous sword smith in his generation. Now headed by the 8th generation mastersmith Tsuyoshi Yoshizawa (吉澤 剛) supported by his father Toshiju Yoshizawa (吉澤 俊寿), Nigara is becoming very popular thanks of its exquisite forging skills and second to none quality control. 

    • Profile: Petty

      Utility, Paring

      The Petty knife, a smaller Japanese utility knife, serves as an ideal tool for precision tasks such as peeling, trimming, and slicing fruits and vegetables. With a blade length ranging from 120mm to 180mm (4.7 to 7 inches), it stands out for its ability to handle detailed work like deveining shrimp or cutting garnishes. Its slightly longer and slimmer profile compared to the Western paring knife enhances its functionality for intricate tasks, making it a valuable addition to any kitchen toolkit.

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    • Steel: Blue Super / Aogami Super

      Aogami Super steel, also known as Blue Super Steel, is highly esteemed among Japanese carbon steels for its exceptional qualities. Produced by Hitachi Metals Ltd., this steel surpasses Blue Steel No.1 in its composition, featuring higher amounts of carbon, chromium, and tungsten, with the addition of molybdenum. Aogami Super is celebrated for its remarkable edge sharpness and superior edge retention capabilities. It can achieve high levels of hardness without becoming brittle, a characteristic that sets it apart and endears it to knife enthusiasts worldwide. The steel's enhanced carbon content enables it to maintain sharpness for extended periods, while the added chromium aids in rust resistance. A touch of vanadium increases its toughness, making it less prone to chipping. These attributes make Aogami Super one of the most revered high carbon steels globally, often described as a knife nerd's dream for its balance of hardness, durability, and maintenance ease.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 62- 65

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    • Construction: Sanmai - Stainless Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

      << Slide for more >>

    • Finish: Tsuchime

      The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Black Chacate

      Black Chacate is a highly valued timber known for its deep, rich brown to almost black coloration, fine texture, and exceptional durability. It polishes well, offering an exquisite finish that highlights its subtle, elegant grain patterns. This wood is often used in fine woodworking projects, including luxury furniture, decorative items, and high-end knife handles.

      An octagonal wa handle made from Black Chacate wood would exhibit a sleek, geometric shape that fits comfortably in the hand, enhancing the user's grip and control. The deep hues and natural luster of Black Chacate add a touch of sophistication and unparalleled beauty to the handle, making it not only a functional component of a kitchen knife but also a piece of art. The durability and stability of Black Chacate ensure that the handle withstands the rigors of kitchen use while maintaining its aesthetic appeal over time.

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    Nigara Hamono

    Nigara Aogami (Blue) Super Matt Migaki Tsuchime Finished Petty 150mm Black Chacate

    $249.95

    Explore the elegance and precision of the Nigara Aogami Blue Super Matt Migaki Tsuchime Petty 150mm, a premium Japanese kitchen knife designed for intricate kitchen tasks. Forged from Aogami Blue Super steel, this 150mm petty knife delivers exceptional sharpness, edge retention, and ease of sharpening, making it ideal for tasks like peeling, trimming, and slicing.

    The blade showcases a beautiful Tsuchime (hammered) finish and a refined Matt Migaki surface, enhancing both its visual appeal and cutting performance by reducing food adhesion. The handle, made from luxurious black chacate wood, is ergonomically designed for comfort and control, ensuring precision with every cut. Each Nigara knife is a testament to traditional Japanese craftsmanship and modern innovation.

    Enhance your kitchen experience with the Nigara Aogami Blue Super Matt Migaki Tsuchime Petty, available at Knives and Stones, Sydney. We offer price match and in-store test cuts.

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