Anryu tsuchime aogami#2 petty knife
Anryu tsuchime aogami#2 petty knife
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The Anryu tsuchime aogami#2 petty knife is a handcrafted Japanese petty knife forged by Takumi Ikeda, the fifth-generation blacksmith at Anryu Hamono. Its core is made from aogami#2 steel, known for its excellent edge retention and sharpness. The blade features a stainless steel cladding, which provides easier maintenance. The knife's distinctive tsuchime (hammered) finish adds visual appeal.
This petty knife is versatile and well-suited for precise cutting tasks in the kitchen. It excels at peeling, trimming, and slicing fruits and vegetables, as well as performing detail work on meats and fish. Its compact size makes it easy to maneuver, making it a valuable tool for both home cooks and professional chefs.
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Brand: Anryu
Blacksmith: Takumi Ikeda
Producing Area: Echizen, Japan
Knife type: petty knife
Finish: tsuchime
Core steel: Aogami#2 (Blue#2)
Steel type: carbon steel
Cladding: stainless clad
Overall length: 270mm
Blade length (heel to tip): 150mm
Blade height at the heel: 34.5mm
Spine thickness at the handle: 3.6mm
Spine thickness at the heel: 2.6mm
Spine thickness midway: 1.5mm
Spine thickness 1cm from the tip: 1.0mm
Weight: 73g
Edge/bevel: 50:50
Handle: oval rosewood with pakkawood ferrule
Hand orientation: ambidextrous
Saya/ sheath: Not included
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Note:
a. For the care and maintenance of Japanese knives, such as this Anryu tsuchime aogami#2 petty knife knife, please refer to our care guide below.
b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.
c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
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• Shipping information
Zahocho Knives Tokyo is based in Tokyo, Japan, and ship worldwide to over 150 countries using JapanPost EMS or DHL.
❖ ORDER PROCESSING
We aim to ship your order within 1-3 business days, excluding weekends and holidays. You will receive a confirmation email with a tracking number once your order has been shipped.
❖ INTERNATIONAL SHIPPING
U.S., Australia, and Canada:
• Shipped via DHL
• Estimated delivery: 3-5 days
Asia and Middle East:
• Shipped via EMS
• Estimated delivery:
Asia: 2-5 days
Middle East: 5-10 days
Europe:
• Shipping method varies by country (DHL or EMS)
• Estimated delivery:
DHL: 3-5 days
EMS: 7-10 days
❖ DELIVERY ESTIMATES
The above timelines are estimates. Actual delivery may vary due to factors like customs and local handling conditions. We appreciate your understanding.
❖ TRACKING YOUR ORDER
Once your order is on its way, we'll send you a confirmation email with a tracking link.
❖ CUSTOMS AND IMPORT DUTIES
Customs duties and taxes may apply based on the destination country. These are separate from the item price and shipping cost, and are collected by the carrier or customs office.
• Currency & Price
Our store's main currency is Japanese Yen (JPY). When you view prices in other currencies, they may change slightly day to day due to exchange rate fluctuations. These rates are managed by our currency exchange provider, not our store
• Return Policy
- You can return products within 14 days of receiving them.
- To be eligible for return, the product must be unused, in the same condition as when you received it, and in the original packaging.
- You must provide a proof of purchase to complete your return.
- Buyers are responsible for the cost of returning products.
- Contact us at info@zahocho.com to arrange a return.
Please note:
- Knives damaged due to misuse, improper care, poor technique, mistakes in use or sharpening, or any other type of damage resulting from user error are not eligible for return, exchange, or refund.
Refunds
- We will notify you by email once we receive and inspect your returned item.
- If approved, a credit will be applied to your original method of payment within a certain amount of days.
• Care Guide
- Use a whetstone to maintain sharpness. Avoid electric sharpeners and pull-through sharpeners, as they are not suitable for Japanese kitchen knives. Honing rods, typically used for western-style knives, may potentially damage the edge.
- Choose a wooden or rubber cutting board instead of bamboo or poly boards to preserve the knife's edge.
- Keep the knife clean and dry, especially if it is made of carbon steel. Carbon knives are prone to rusting.
- Avoid using the knife to cut through bones or frozen foods. It's best to use a separate knife specifically designed for these tasks.
- When cutting, use a smooth and fluid motion, avoid twisting or torquing the blade. This technique helps maintain control and minimizes the risk of damage.
- Never put Japanese kitchen knives in the dishwasher. Instead, hand wash them with mild soap, ensuring thorough cleaning, and then dry them completely before storing.
• Have a question?
Got a question? We're here to help. Email us at info@zahocho.com or fill out our contact form.
