Anryu Hamono Tsuchime Nakiri 165 mm
Anryu Hamono Tsuchime Nakiri 165 mm
Anryu Hamono Tsuchime Nakiri 165 mm
Anryu Hamono Tsuchime Nakiri 165 mm
Anryu Hamono Tsuchime Nakiri 165 mm
Anryu Hamono Tsuchime Nakiri 165 mm
Anryu Hamono Tsuchime Nakiri 165 mm
Anryu Hamono Tsuchime Nakiri 165 mm
Anryu Hamono Tsuchime Nakiri 165 mm
Anryu Hamono Tsuchime Nakiri 165 mm
Anryu Hamono Tsuchime Nakiri 165 mm
Anryu Hamono Tsuchime Nakiri 165 mm
Anryu Hamono Tsuchime Nakiri 165 mm
Anryu Hamono Tsuchime Nakiri 165 mm
Anryu Hamono Tsuchime Nakiri 165 mm
Anryu Hamono Tsuchime Nakiri 165 mm
Anryu Hamono Tsuchime Nakiri 165 mm
Anryu Hamono Tsuchime Nakiri 165 mm

Anryu Hamono Tsuchime Nakiri 165 mm

Price
$314.95
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Out of stock

Product Information

Blade Length  165 mm
Total Length  307mm
Steel  Aogami Super
Handle  Rosewood
Ferrule Black Pakka wood
Rockwell 62-63
Height Spine to heel  52 mm
Width at Spine  3.25 mm
Weight  164 g
Bevel  Double (50/50)

The Blacksmith 

Anyru Hamono is a legendary knife making company that works out the the equally legendary Takefu knife village in the Echizen city area. Knives under this name have long been made by Katsushige Anryu-san who is a chairman of the Takefu Knife village but in 2021 Anryu-san handed over the responsibility of making knives under this name to his nephew Ikeda-san. Ikeda-san has been working as Katsushige Anyru-sans apprentice since 2007 and has been forging a good number of knives for the Anryu Hamono brand for many years.

The Knife

The Nakiri is designed as a vegetable chopping knife. It generally features a pretty flat profile (a blade with less curviness) which helps it perform really well when using an up and down chopping motion. This flat profile means a good amount of the edge of the knife contacts the board when using a chopping motion and helps prevent those accordion pieces of vegetables from happening. The tall blade height also provides ample travel for the guide fingers which is especially helpful when using an up and down chopping motion. 




Knife Care (Stainless Clad)

  • This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies, parmesan rinds, woody stems or anything other than fruits, vegetables and proteins.

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