Overview

Meet the Anryu Knives Aogami #2 Tsuchime Petty 150mm – Rosewood Handle: a compact, precision utility knife forged in Echizen by master blacksmith Katsushige Anryu. With a Blue (Aogami) #2 carbon steel core clad in stainless steel and finished in a hand-hammered tsuchime pattern, this petty knife glides effortlessly through herbs, citrus, shallots, and small-protein prep with laser-like control. The rosewood oval handle keeps it lightweight and nimble, making fine work comfortable for long sessions.

Why cooks love it: the stainless cladding eases maintenance, while the Aogami #2 core takes a screaming-sharp edge and holds it for extended use. Its thin grind and balanced geometry make it a joy for precise in-hand peeling and detailed board work—exactly where a petty excels.

Common Questions

Q: Is this petty knife good for home cooks or just professionals?

A: Both. Its 150mm length makes it forgiving and versatile—perfect for everyday citrus wedges, trimming silver skin, or mincing aromatics—without the heft of a full chef’s knife.

Q: Will the blade rust?

A: The cladding is stainless, but the Aogami #2 carbon steel core can form a natural patina if not dried properly. Always hand wash and dry immediately after use. For extra protection, apply a light coat of Tsubaki (Camellia) Oil to the edge after cleaning.

Q: How should I maintain the edge?

A: Touch up regularly on a leather strop to keep the edge razor sharp. For a full resharpening, consider our professional sharpening service. To protect the edge during use, pair it with a Hasegawa Pro Cutting Board, designed to minimize edge wear.

Specifications

Core Steel: Aogami (Blue) #2 Carbon Steel

Cladding Type: Stainless Cladding with Hand-Hammered Tsuchime Finish

Blade Length: 150mm

Blade Height (Heel): Approx. 30mm

Spine Thickness (Heel): Approx. 3.0mm

Spine Thickness (Mid): Approx. 1.9mm

Overall Length: Approx. 277mm

Weight: Approx. 70g

Handle Material: Rosewood Oval Handle

Hardness (HRC): 62–63 HRC

Origin: Echizen, Fukui, Japan

Care Recommendations

To preserve the blade’s beauty and performance, always wash by hand and dry immediately. Avoid cutting frozen foods or bones. Use a gentle cutting surface such as the Hasegawa Pro Cutting Board. For long-term care, maintain with Tsubaki Oil and store the knife in a saya or knife roll to protect the edge.