{"product_id":"anryu-aogami-2-tsuchime-nakiri","title":"Anryu Aogami #2 Tsuchime Nakiri 165mm – Rosewood Circle Handle","description":"\u003ch2\u003eAnryu Aogami #2 Nakiri for Everyday Vegetable Prep\u003c\/h2\u003e\n\u003cp\u003eThe Anryu Aogami #2 Tsuchime Nakiri 165mm pairs a Blue #2 carbon-steel core with hammered stainless cladding and a rounded rosewood wa handle. Made in Echizen, Japan, this dedicated vegetable knife brings a broad blade and a mostly flat cutting edge to the work you do every day: chopping cabbage, slicing cucumbers, dicing onions, and preparing herbs.\u003c\/p\u003e\n\u003cp\u003eThe tall blade gives your knuckles room above the board, while the compact length keeps cuts easy to place. Its tsuchime finish shows the hammered texture of the Anryu line, with a visible transition to the exposed carbon-steel edge. The Rosewood Circle handle has a smooth oval profile and a black pakkawood ferrule, comfortable in either hand.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is a nakiri best used for?\u003c\/strong\u003e\u003cbr\u003eThis Japanese vegetable knife suits straight chopping and forward push cuts. Use it for repeatable slices and dice, lifting the edge clear between cuts. Choose a gyuto or petty when you need a pointed tip for detailed work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this Anryu nakiri stainless?\u003c\/strong\u003e\u003cbr\u003eThe outer cladding is stainless steel, but the Aogami #2 cutting edge is reactive carbon steel. The exposed steel develops a patina and can rust if left wet. Wipe the blade during preparation and dry it thoroughly after washing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for a home cook?\u003c\/strong\u003e\u003cbr\u003eYes, if you want a dedicated vegetable knife and are comfortable caring for carbon steel. The double-bevel edge and oval handle suit both right- and left-handed cooks. Use controlled cuts and avoid twisting the edge in food, bones, and frozen ingredients.\u003c\/p\u003e\n\u003ch2\u003eCare and Sharpening\u003c\/h2\u003e\n\u003cp\u003eHand wash with mild soap, dry immediately, and never soak or put the knife in a dishwasher. Use a wooden or knife-friendly synthetic board, such as a \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa cutting board\u003c\/a\u003e. Apply a light coat of \u003ca href=\"https:\/\/tokushuknife.com\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003etsubaki oil\u003c\/a\u003e to the clean, dry blade before extended storage.\u003c\/p\u003e\n\u003cp\u003eMaintain the edge with whetstones and light, edge-trailing passes on a \u003ca href=\"https:\/\/tokushuknife.com\/products\/leather-strop-tokushu-knife-premium-xl-buffalo-strop\"\u003eTokushu Knife leather strop\u003c\/a\u003e. Our \u003ca href=\"https:\/\/tokushuknife.com\/products\/knife-sharpening-service\"\u003eknife sharpening service\u003c\/a\u003e is available when you want professional edge preparation.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Anryu Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Echizen, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Nakiri \/ Japanese vegetable knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami #2 \/ Blue #2 carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless steel, three-layer san-mai construction\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Tsuchime \/ hammered\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 165 mm nominal; published cutting-edge measurements approximately 160–165 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e Approximately 309–312 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height:\u003c\/strong\u003e Approximately 51–52 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Heel):\u003c\/strong\u003e Approximately 4 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Mid):\u003c\/strong\u003e Approximately 1.9 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approximately 162–168 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Rosewood Circle \/ oval rosewood wa handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFerrule:\u003c\/strong\u003e Black pakkawood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness (HRC):\u003c\/strong\u003e Approximately 63\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel; suitable for right- and left-handed use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDimensions, weight, and hardness are published model references, rather than measurements of each knife in this batch. Handmade knives and natural wood grain vary.\u003c\/p\u003e","brand":"Shibata","offers":[{"title":"Default Title","offer_id":47150537375968,"sku":"TK-47150537375968","price":229.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/anryu-aogami-2-nakiri-165mm-01-hero-engraved-angle.png?v=1792483716","url":"https:\/\/tokushuknife.com\/products\/anryu-aogami-2-tsuchime-nakiri","provider":"Tokushu Knife","version":"1.0","type":"link"}