Anryu Aogami #2 Nakiri for Everyday Vegetable Prep

The Anryu Aogami #2 Tsuchime Nakiri 165mm pairs a Blue #2 carbon-steel core with hammered stainless cladding and a rounded rosewood wa handle. Made in Echizen, Japan, this dedicated vegetable knife brings a broad blade and a mostly flat cutting edge to the work you do every day: chopping cabbage, slicing cucumbers, dicing onions, and preparing herbs.

The tall blade gives your knuckles room above the board, while the compact length keeps cuts easy to place. Its tsuchime finish shows the hammered texture of the Anryu line, with a visible transition to the exposed carbon-steel edge. The Rosewood Circle handle has a smooth oval profile and a black pakkawood ferrule, comfortable in either hand.

Common Questions

What is a nakiri best used for? This Japanese vegetable knife suits straight chopping and forward push cuts. Use it for repeatable slices and dice, lifting the edge clear between cuts. Choose a gyuto or petty when you need a pointed tip for detailed work.

Is this Anryu nakiri stainless? The outer cladding is stainless steel, but the Aogami #2 cutting edge is reactive carbon steel. The exposed steel develops a patina and can rust if left wet. Wipe the blade during preparation and dry it thoroughly after washing.

Is it suitable for a home cook? Yes, if you want a dedicated vegetable knife and are comfortable caring for carbon steel. The double-bevel edge and oval handle suit both right- and left-handed cooks. Use controlled cuts and avoid twisting the edge in food, bones, and frozen ingredients.

Care and Sharpening

Hand wash with mild soap, dry immediately, and never soak or put the knife in a dishwasher. Use a wooden or knife-friendly synthetic board, such as a Hasegawa cutting board. Apply a light coat of tsubaki oil to the clean, dry blade before extended storage.

Maintain the edge with whetstones and light, edge-trailing passes on a Tokushu Knife leather strop. Our knife sharpening service is available when you want professional edge preparation.

Specifications

Brand: Anryu Hamono

Origin: Echizen, Japan

Knife Type: Nakiri / Japanese vegetable knife

Core Steel: Aogami #2 / Blue #2 carbon steel

Cladding Type: Stainless steel, three-layer san-mai construction

Finish: Tsuchime / hammered

Blade Length: 165 mm nominal; published cutting-edge measurements approximately 160–165 mm

Overall Length: Approximately 309–312 mm

Blade Height: Approximately 51–52 mm

Spine Thickness (Heel): Approximately 4 mm

Spine Thickness (Mid): Approximately 1.9 mm

Weight: Approximately 162–168 g

Handle Material: Rosewood Circle / oval rosewood wa handle

Ferrule: Black pakkawood

Hardness (HRC): Approximately 63

Edge: Double bevel; suitable for right- and left-handed use

Dimensions, weight, and hardness are published model references, rather than measurements of each knife in this batch. Handmade knives and natural wood grain vary.