Anryu Nakiri Aogami #2 RC 165mm (6.5″)

The Anryu Nakiri Aogami #2 RC 165 mm is a kitchen knife for preparing vegetables that comes from the boutique Anryu Hamono Workshop with over 80 years of tradition. This knife is forged entirely by hand by Ikeda-san, successor of the great master Katsushige Anryu, so each piece is unique.

BLADE SHAPE:
Designed for cutting vegetables, the
Nakiri shape is perfect for long or short cuts, while the thin tip allows for precise work. The Nakiri aka Nakiri Bocho is a traditional Japanese knife with a square, thin blade and a deep, flat belly. Because the entire flat edge of the knife touches the cutting board in a clean, vertical motion, no horizontal pulling or pushing is required.

STEEL:
Aogami #2 is a very popular steel in Japanese knife making and one of the finest high-carbon steels, which means that knives forged from it have excellent edge retention and are very easy to sharpen. At the same time, it is less resistant to corrosion, which means that the blade can develop a patina, while prolonged contact with water or other corrosive substances can also cause rust. This is improved to some degree by the addition of chromium and tungsten, but it is still a high carbon steel that should be cared for accordingly (read more about knife care here). Aogami #2 steel consists of carbon (C) 1.1%, chromium (Cr) 0.5%, manganese (Mn) 0.3% and tungsten (W) 1.5%.

LAMINATION:
The blade consists of 3 layers of steel which are forged welded together in what is known a san-mai damascus construction. This technique is used to protect the hard (but delicate) core from outside factors, such as rust and physical impacts, which could lead to breakage.

GEOMETRY:
It has a double bevel (symmetrical) blade. Viewed from the back of the blade, the knife is heavier and stronger at the handle and thinner and more precise at the tip. This blade shape makes the knife easier to use because the blade is very responsive, easily maneuverable and nicely balanced. This type of blade design is also called distal taper – you can read more about it in the article on blade geometry.  

BLADE FINISH:
The blade has hammer marks, a nicely polished spine and a rounded gouge. 

HANDLE:
Traditional Japanese (Wa) handles made of rosewood are often used because this wood is less susceptible to moisture, dirt and damage. The oval shape is suitable for both right- and left-handed users. We recommend oiling the wood to maintain the handle.

BLACKSMITH:
Anryu Forge was founded by Anryu san, but after his retirement in early 2021, knife production passed to his nephew and apprentice and highly skilled blacksmith Takumi Ikeda. A forge with over 80 years of tradition.