Anryu Knives Aogami #2 Tsuchime Petty 150mm

From the maker

Overview

The Anryu AO #2 Kurouchi Tsuchime Petty 150mm is a compact, hand-forged Japanese utility knife built for precise everyday prep. With an Aogami #2 carbon steel core, stainless cladding, a rustic kurouchi finish, and hammered tsuchime texture, this petty delivers the kind of fine edge, responsive feel, and cutting control that makes small kitchen tasks feel effortless.

At 150mm, this petty knife is ideal for trimming proteins, slicing fruit, peeling citrus, cutting shallots, mincing herbs, and handling detail work where a full-size gyuto feels too large. The Blue #2 core steel sharpens beautifully and takes a very keen edge, while the stainless cladding helps reduce overall maintenance compared with a fully reactive carbon knife. The exposed carbon edge should still be wiped dry during use and cared for properly after washing.

This version is fitted with a burnt wood wa handle and black buffalo horn ferrule, giving the knife a traditional Japanese feel with a clean, dark aesthetic that complements the kurouchi finish. The lightweight balance makes it easy to control in hand, especially for cooks who want a nimble companion blade alongside their main chef knife.

Common Questions

Q: What is this Anryu petty knife best used for?

A: This 150mm petty is best for smaller prep tasks like trimming meat, slicing fruit, peeling, cutting herbs, working around bones, and handling quick board work when a gyuto or santoku feels too large.

Q: Is Aogami #2 steel hard to maintain?

A: Aogami #2 is a carbon steel, so the exposed edge can patina or rust if left wet. Wipe the blade dry during use, wash by hand, dry immediately, and apply a light coat of tsubaki oil if storing the knife for longer periods.

Q: Is this knife suitable for home cooks?

A: Yes. This is an excellent upgrade for home cooks who want a sharper, more precise utility knife. It is especially useful if you already own a gyuto, santoku, or nakiri and want a smaller knife for controlled prep work.

Q: How should I keep this petty sharp?

A: Use a knife-friendly cutting surface such as a Hasegawa Pro Cutting Board, avoid glass or stone boards, and maintain the edge with light stropping on the Tokushu Knife leather strop. For maximum performance out of the box, pair it with our knife sharpening service.