Anryu Knives Aogami Super Stainless Clad Tsuchime Petty 150mm

From the maker

Overview

The Anryu Knives Aogami Super Stainless Clad Tsuchime Petty 150mm with rosewood octagonal handle is a compact Japanese utility knife built for detail work, quick prep, and precise in-hand control. A 150mm petty is one of the most useful sizes in the kitchen because it bridges the gap between a paring knife and a small chef knife. It is excellent for trimming proteins, slicing fruit, mincing shallots, segmenting citrus, and handling the small, exact cuts that feel clumsy with a larger gyuto.

This knife pairs a hard Aogami Super core with stainless cladding, giving you the crisp bite and long edge retention that carbon steel fans love, but with less daily maintenance than a fully reactive blade. The tsuchime hammered finish and kurouchi character give it the rustic forged look many collectors want, while also helping reduce drag and food sticking during prep. Anryu knives are admired for their handcrafted Echizen feel, strong cutting performance, and lively balance in hand, making this a great option for cooks who want a serious petty that still feels approachable.

For care, keep the exposed core steel clean and dry after use. A light coat of tsubaki oil is helpful for storage, and regular touch-ups on a leather strop can help maintain peak performance between sharpenings.

Common Questions

Q: What is a 150mm petty knife best used for?

A: A 150mm petty is ideal for precision kitchen work. Think trimming silver skin, halving citrus, slicing garlic, coring strawberries, breaking down small produce, or doing quick board work when a full-size chef knife feels excessive. It is one of the most versatile second knives for both home cooks and pros.

Q: Is this knife suitable for home cooks?

A: Yes. This is a strong choice for a home cook who wants better edge retention and a more refined cutting feel than mass-market knives usually offer. The stainless cladding makes it easier to live with than a fully reactive carbon knife, while the Aogami Super core still delivers the sharpness and long-lasting edge enthusiasts look for.

Q: How do I care for an Aogami Super stainless clad petty knife?

A: Hand wash only, dry it promptly, and avoid leaving it wet on the board or in the sink. The cladding is stainless, but the exposed core at the edge can still patina or rust if neglected. Use soft cutting surfaces, avoid bones or frozen food, and strop or sharpen as needed. If you want professional edge maintenance, Tokushu Knife also offers a knife sharpening service.