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.
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.
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%.
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.
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.
The blade has hammer marks, a nicely polished spine and a rounded gouge.
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.
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.
Blade shape: Nakiri
Steel type: Aogami #2
Blade construction: San-Mai / V-edge / tsuchime
Hardness (HRC scale): 62
Overall length: 303mm (11.9")
Blade length: 165mm (6.5")
Blade height: 51mm (2")
Spine thickness: 3.2-1.5mm (0.13"-0.06")
Weight: 170g (6 oz)
Handle length: 127mm (5")
Handle type / wood: Japanese / Rosewood
Kanji on the blade:
Blacksmith: Takumi Ikeda
Location of the smithy: ECHIZEN - TAKEFU KNIFE VILLAGE / Fukui Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Still doubting which type of Japanese knife should best fit your needs?
We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.