At 75mm, this is one of the smallest blades in the entire Anryu Hamono lineup, built for processing small ingredients and prepping garnishes rather than full-size cutting tasks. The slim tip and nicely rounded choil and spine make it comfortable for detailed work in hand.
The core is Hitachi Blue Paper #2 carbon steel, also known as Aogami #2, hardened to roughly 62 to 63 HRC and wrapped in a stainless steel cladding with the classic hammered finish executed cleanly across the small blade. The handle is an oval rosewood with a black pakka wood ferrule, matching the rest of the Hammered line. Anryu Hamono is now run day to day by Ikeda san, who took over the workshop after Anryu san stepped back following a 50-year career, though Anryu, now over 80, still forges part-time.
What Customers Are Saying:The lone review on this petty describes it simply as an exceptional little knife within the Anryu Hammered lineup, a sentiment consistent with the broader praise this line receives for fit, finish, and overall performance at this size.
Care Instructions: The carbon steel core is reactive, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long periods, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and keep the edge away from bones and frozen foods to protect the fine grind and the patina that will naturally develop with regular use.Brand: Anryu Hamono
Blacksmith: Ikeda San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless Hammered
HRC: 62-63
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 1.9 oz (54 g)
Blade Length: 80 mm
Total Length: 207 mm
Spine Thickness at Base: 3 mm
Blade Height: 29 mm
The core is Hitachi Blue Paper #2 carbon steel, also known as Aogami #2, hardened to roughly 62 to 63 HRC and wrapped in a stainless steel cladding with the classic hammered finish executed cleanly across the small blade. The handle is an oval rosewood with a black pakka wood ferrule, matching the rest of the Hammered line. Anryu Hamono is now run day to day by Ikeda san, who took over the workshop after Anryu san stepped back following a 50-year career, though Anryu, now over 80, still forges part-time.
What Customers Are Saying:The lone review on this petty describes it simply as an exceptional little knife within the Anryu Hammered lineup, a sentiment consistent with the broader praise this line receives for fit, finish, and overall performance at this size.
Care Instructions: The carbon steel core is reactive, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long periods, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and keep the edge away from bones and frozen foods to protect the fine grind and the patina that will naturally develop with regular use.
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