About the Maker - Takumi Ikeda

Learning from his master Katsushige Anryu since 2007, as an apprentice and a nephew, Takumi Ikeda (池田拓視) now leads Anryu Hamono. Ikeda-san has been forging the majority of Anryu knives and is known for a distinctive Damascus steel-style finish.

About the Shape - Nakiri

The Nakiri (菜切り) knife is a Western-style Japanese vegetable knife with a thin and broad rectangular blade, a straight cutting edge, and a flat, blunt tip. It is specifically designed to excel at quickly and efficiently chopping, slicing, dicing and mincing vegetables.

About the Steel - Aogami #2

Developed by Hitachi Metals in Japan, the Aogami (Blue) No. 2 steel is a high-carbon steel. The steel has a very high hardness therefore long edge retention. Special care must be taken as knives made with the Aogami Steel No. 2 is prone to rust.

About the Finish - Migaki

Migaki (磨き) means polished but not necessarily as finely polished like a mirror finish. The finish gives knives a minimalist and elegant look though the degree of polishing varies from one blacksmith to the next.

About the Finish - Tsuchime

Tsuchime (槌目) refers to a hammered finish. This could be a result from the forging process or be added/hand-hammered by the blacksmith to create an indented and unique finish.

Anryu Nakiri Aogami #2 165mm (6.5") - BLADE	$217.95	Sold by SharpEdge	Ships from Slovenia
Anryu Nakiri Aogami #2 RC 165mm (6.5")	$217.95	Sold by SharpEdge	Ships from Slovenia

Takumi Ikeda Aogami #2 Migaki Tsuchime Nakiri 165mm

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Finish - Migaki

Finish - Tsuchime

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Anryu Nakiri Aogami #2 165mm (6.5") - BLADE

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