{"product_id":"anryu-knives-aogami-2-tsuchime-petty-150mm-japanese-knife","title":"Anryu Knives Aogami #2 Tsuchime Petty 150mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eAt 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.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is this Anryu petty knife best used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is Aogami #2 steel hard to maintain?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e 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 \u003ca href=\"https:\/\/tokushuknife.com\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003etsubaki oil\u003c\/a\u003e if storing the knife for longer periods.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this knife suitable for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How should I keep this petty sharp?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Use a knife-friendly cutting surface such as a \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa Pro Cutting Board\u003c\/a\u003e, avoid glass or stone boards, and maintain the edge with light stropping on the \u003ca href=\"https:\/\/tokushuknife.com\/products\/leather-strop-tokushu-knife-premium-xl-buffalo-strop\"\u003eTokushu Knife leather strop\u003c\/a\u003e. For maximum performance out of the box, pair it with our \u003ca href=\"https:\/\/tokushuknife.com\/products\/knife-sharpening-service\"\u003eknife sharpening service\u003c\/a\u003e.\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\u003eBlacksmith:\u003c\/strong\u003e Ikeda-san \/ Anryu Hamono Workshop\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Petty \/ Utility 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 Clad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi Tsuchime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 150mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 277mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height:\u003c\/strong\u003e 34mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Heel):\u003c\/strong\u003e 2.9mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Mid):\u003c\/strong\u003e 1.9mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 83g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Burnt wood wa handle with black buffalo horn ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness (HRC):\u003c\/strong\u003e Approximately 61-62 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Echizen, Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shibata","offers":[{"title":"Default Title","offer_id":47150553792736,"sku":null,"price":199.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/anryu-ao2-kurouchi-tsuchime-petty-150mm-01.jpg?v=1781855407","url":"https:\/\/tokushuknife.com\/products\/anryu-knives-aogami-2-tsuchime-petty-150mm-japanese-knife","provider":"Tokushu Knife","version":"1.0","type":"link"}