Anryu Knives Aogami #2 Stainless Clad Tsuchime Petty 120mm

From the maker

Overview

The Anryu Aogami #2 Tsuchime Petty 120mm with burnt wood handle and black buffalo horn ferrule is a compact, hand-forged Japanese petty knife built for precise everyday prep. This size is especially useful for peeling, trimming, small fruit and vegetable work, garlic, shallots, herbs, citrus, and quick board tasks where a full chef knife feels oversized. The Aogami #2 carbon steel core takes a very keen edge and sharpens beautifully, while the stainless cladding helps reduce day-to-day maintenance compared with fully reactive carbon knives.

The hammered tsuchime finish gives the blade a forged, textured look while helping with food release during small slicing tasks. The burnt wood handle and black buffalo horn ferrule give this petty a darker, more traditional presentation that pairs naturally with the hand-hammered blade finish. At Tokushu Knife, this is the kind of knife we recommend for cooks who want a highly capable small prep knife with real Japanese carbon steel performance, but without the full maintenance burden of iron cladding.

Because the exposed Aogami #2 edge is reactive, the blade should be hand washed, wiped dry, and never left wet or stored dirty. Over time, the edge will develop a natural patina, which is normal for carbon steel and part of the character of the knife. For longer storage, apply a light coat of 100% pure tsubaki oil. For best edge maintenance between sharpening sessions, use a fine stone or a Tokushu Knife leather strop, and always cut on a knife-friendly board such as a Hasegawa Pro cutting board.

Common Questions

Q: What is a 120mm petty knife best used for?

A: A 120mm petty is ideal for small, controlled prep work. It is excellent for peeling fruit, trimming proteins, slicing citrus, mincing garlic, cutting herbs, and handling quick jobs where a gyuto or santoku feels too large.

Q: Is this Anryu Aogami #2 petty suitable for home cooks?

A: Yes. This is a great small Japanese knife for home cooks who want a noticeable upgrade in sharpness, edge feel, and precision. The stainless cladding makes it easier to maintain than a fully reactive carbon knife, but the Aogami #2 edge still needs to be washed and dried promptly after use.

Q: How should I care for Aogami #2 carbon steel?

A: Hand wash only, dry immediately, and avoid leaving the knife in contact with acidic foods such as lemon, tomato, or onion for extended periods. Aogami #2 will patina over time. This is normal and helps protect the exposed carbon edge. For long-term storage, use a thin layer of tsubaki oil.

Q: Does this knife need sharpening before use?

A: Anryu knives are respected for their cutting feel, but we recommend adding Tokushu Knife’s professional sharpening service if you want the best possible out-of-the-box edge.