Anryu Migaki Nakiri 165 mm

Price
$249.95
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Only 2 left in stock!

Product Information

Length  165 mm
Total Length 306 mm
Steel Aogami (Blue #2) (Stainless Clad) 
Handle Walnut 
Ferrule Black Pakka Wood 
Rockwell 64
Height Spine to heel 51 mm
Width at Spine 3.1 mm
Weight 190 g
Bevel  Double (50/50)

 

Anryu Hamono

Knives made under the Anryu brand are made by a young blacksmith named Ideka-san. He spent many years as an apprentice under the blacksmith Anyru-san before taking over the business after Anryu-san's retirement. Ikeda-san forges all of his knives by hand and works out of the Takefu knife village in Echizen city Japan. 

The Takefu Knife Village is a cooperative workshop in the Echizen region of Japan. It is the home to a long list of blacksmiths that we work with and many young and upcoming apprentices learning the trade. The area has a 700 year long history of smithing with roots in agricultural tools turned cutlery powerhouse.

 

The Knife

The Nakiri is designed as a vegetable knife, its flat profile and tall blade make using an up and down, push and pull chopping motion very easy and its large surface area makes it a great scoop. Great for vegetarians and vegans or anyone who finds themselves chopping up large amounts of vegetables. 

This nakiri is forged from Aogami #2 and has a stainless cladding. This gives the knife all the benefits of Carbon steel (edge retention, ease of sharpening, cutting feel) while remaining relatively easy to maintain. Only a small portion of the blade could rust if not kept dry and clean. 

 

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.
  • 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.

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