Carbon steel core with stainless clad for easier maintenance
Oval rosewood handle
Great distal taper from 5.6mm at handle to 0.6mm near tip
Suitable for both home cooks and professional chefs seeking a versatile Japanese knife
For right and left handed users
Takumi Ikeda is an Echizen Traditional Craftsman operating at Takefu Knife Village and the fifth generation successor of Anryu Hamono. He began his apprenticeship under Katsushige Anryu in 2007 and became the successor of Anryu Hamono in January 2021. As Anryu's nephew, he inherited the workshop's leadership when his uncle had no sons to continue the family tradition. He forges using traditional methods and works with high carbon steels including Aogami #2, Aogami Super, and Shirogami #2. Before becoming successor, he was the primary blacksmith producing knives for the Anryu workshop.
Overall length: 321mm Blade length - heel to tip: 172mm (6.77") Blade height at the heel: 48.3mm Spine thickness: • at the handle: 5.6mm • at the heel: 3.4mm • midway: 1.5mm • 1cm from the tip: 0.6mm Weight: 150g Edge/bevel: 50:50 Handle: oval rosewood Hand orientation: ambidextrous Saya/ sheath: Not included
⎯ Note: a. For the care and maintenance of Japanese knives, such as this Anryu tsuchime aogami#2 bunka knife, please refer to our care guide below. b. Slight measurement variations are common in Japanese kitchen knives. c. Small surface finish variations in knives are a normal part of the handcrafting process.
Shipping information
We ship worldwide from Tokyo, Japan using EMS or DHL. Ships within 24-48 hours. Online tracking included. View full Shipping Policy
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View full Care Guide
