Hitachi Aogami #2 has long been a favorite among Japanese knife enthusiasts for how readily it takes an edge and how well it holds one, and this 165mm nakiri from Anryu Hamono puts that reputation to work on vegetables. The rustic, hand-hammered cladding and clean fit and finish are signature traits of the Hammered lineup.
The core steel is reactive carbon, wrapped in a stainless cladding for easier upkeep, and finished with a first-rate grind suited to the flat profile and tall blade height a nakiri needs for push cutting. Because each knife is handmade, expect some variation in dimensions between individual examples. The handle is an oval rosewood with a black pakka wood ferrule.
What Customers Are Saying: Reviewers consistently praise the fit and finish, balance, and comfortable rounded choil on this nakiri, with several buying a second one as a gift after trying it themselves. One reviewer noted the factory edge out of the box was just okay rather than razor sharp, which is worth knowing for anyone who wants to dive straight into heavy use without a touch-up first, though the same review still rated the knife highly overall for its geometry and value. Most owners describe the blade as astonishingly sharp once it has had any sharpening attention at all.
Storage Note: Due to the thick spine, we do not carry a saya that fits this knife. We recommend the felt blade guard instead.
Care Instructions: The stainless cladding on the blade road is low maintenance, but the exposed Blue #2 carbon edge is reactive and will patina naturally with use, including in the hammered transition zone. Wipe and dry the blade immediately after use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. Blue #2 sharpens readily on quality water stones and rewards regular stropping.Workshop: Anryu Hamono
Lead Blacksmith: Ikeda san
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2)
Cladding: Hammered Stainless
Finish: Tsuchime (Hammered)
Handle: Oval Rosewood
Ferrule: Black Pakka Wood
Weight: 5.9 oz (168 g)
Blade Length: 160 mm
Total Length: 309 mm
Spine Thickness at Heel: 4 mm
Blade Height: 51 mm
The core steel is reactive carbon, wrapped in a stainless cladding for easier upkeep, and finished with a first-rate grind suited to the flat profile and tall blade height a nakiri needs for push cutting. Because each knife is handmade, expect some variation in dimensions between individual examples. The handle is an oval rosewood with a black pakka wood ferrule.
What Customers Are Saying: Reviewers consistently praise the fit and finish, balance, and comfortable rounded choil on this nakiri, with several buying a second one as a gift after trying it themselves. One reviewer noted the factory edge out of the box was just okay rather than razor sharp, which is worth knowing for anyone who wants to dive straight into heavy use without a touch-up first, though the same review still rated the knife highly overall for its geometry and value. Most owners describe the blade as astonishingly sharp once it has had any sharpening attention at all.
Storage Note: Due to the thick spine, we do not carry a saya that fits this knife. We recommend the felt blade guard instead.
Care Instructions: The stainless cladding on the blade road is low maintenance, but the exposed Blue #2 carbon edge is reactive and will patina naturally with use, including in the hammered transition zone. Wipe and dry the blade immediately after use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. Blue #2 sharpens readily on quality water stones and rewards regular stropping.
