Anryu Kurouchi Damascus Nakiri 165mm

Nakiri translates to cutting greens, and this shape has become increasingly popular in both home and professional kitchens for how easily it handles vegetable prep. This kakugata style nakiri, the more common of the two main nakiri shapes, has a square, flat profile, while the less common higashigata or kantogata style features a rounded heel and curved edge instead. Ground thin to avoid wedging in harder vegetables, this 165mm Anryu Hamono version is a strong example of the shape done well.

The core is Shirogami #2 high carbon steel, hardened to about 61 HRC, set into a multi-layer soft iron Damascus cladding finished with a rustic kurouchi coating that fades into a layered suminagashi pattern along the blade road. Anryu Hamono was founded by Katsushige Anryu, a fourth-generation blacksmith who has since handed daily forging over to his longtime apprentice Ikeda san. The handle is an oval rosewood with a black pakka wood ferrule.

What Customers Are Saying: Reviewers consistently call this nakiri a pleasure to use, with several praising the balance, the fit and finish, and how quickly it gets through onions, garlic, and other vegetables. More than one buyer specifically recommends the optional sharpening service to get the most out of the blade, and one longtime carpenter and aspiring blacksmith singles out the Damascus layering and kurouchi finish as genuinely gorgeous up close. The factory edge arrives sharp for most buyers, with a couple of reviewers giving it a few extra passes on a fine stone before putting it to heavy use in a commercial kitchen.

Care Instructions: Shirogami #2 is a reactive carbon steel, and the soft iron cladding is reactive as well, so wipe and dry the blade promptly after every use. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and sharpen on quality water stones.

• Workshop: Anryu Hamono
• Blacksmith: Ikeda San
• Location: Takefu Village, Echizen, Japan
• Construction: San Mai, Hammer Forged
• Edge Steel: Shirogami #2 (White Paper #2)
• Cladding: Soft Iron Damascus
• HRC: 61
• Finish: Kurouchi
• Edge Grind: Even
• Handle: Rosewood Oval
• Ferrule: Black Pakka Wood
• Weight: 5.2 oz (147 g)
• Blade Length: 165 mm
• Total Length: 307 mm
• Spine Thickness at Base: 4 mm
• Blade Height: 51 mm