165mm Anryu Aogami Wa Nakiri
165mm Anryu Aogami Wa Nakiri
Katsushige Anryu was a co-founder of the Takefu Knife Village. His apprentice Takumi Ikeda learned from him and other master smiths for over 20 years before taking over as the lead blacksmith of Anryu Knives.
Takumi Ikeda also forges blades for the Masakage knife brand.
Location: Echizen, Japan
Line: N/A
Construction: San mai
Edge Steel: Aogami #2(HRC ~62)
Cladding: Stainless steel
Finish: Tsuchime
Edge Grind: 50/50 (Double Bevel)
Handle: Oval Rosewood and pakka wood ferrule
Weight: ~ 167g
Blade Length: 165mm
Overall Length: ~310mm
Thickness at Heel: ~3.7mm
Blade Height: ~51mm
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
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High-performance kitchen cutlery delivers its best results only when properly maintained. Check out our knife sharpening services for home cooks and professionals alike or our strops and stones section for all of your at home sharpening tools.