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Anryu Aokami Nakiri (vegetable knife), 170 mm -Tsuchime-

€ 199,00 (including VAT)

Anryu Aokami Tsuchime Nakiri,

This Japanese vegetable knife has a core of Japanese Aogami #2 carbon steel with a softer stainless steel coating on the outside with a nice hammer beat (Tsuchime). This method of forging is called Sanmai and can only be found in knives that have been forged in Japan. This knife is completely hand-forged by the sucessor of Katsushige Anryu, Ikeda-san. The blade is very thin and manually sharpened and has no thickenings which makes sharpening very easy. Aogami steel is extremely hard but easy to sharpen yourself on Japanese water stones. The images are still with the "old" signature of Anryu san, the new blades will have the signature of Ikeda-san.

  • Blade length: 170 mm
  • Total length: 315 mm
  • Blade height: 52 mm
  • Weight: 165 grams
  • Steel type: core steel: Japanese Aogami # 2 steel "Blue paper steel" (non-stainless) with 2 layers of softer stainless steel and Tsuchime pattern.
  • Hardness: 62-63 (Rockwell C)
  • Handle: Oval Rosewood (Dalbergia nigra)  and crop of black Pakka wood.

Like all Japanese knives, the handmade knives from Katsushige Anryu are not dishwasher safe. Clean and dry after each use is the best treatment for these exclusive products.

Cutting techniques for a nakiri

Chopping is a cutting technique that is mainly used for leafy vegetables, herbs and softer vegetables (such as cucumber, mushroom, zucchini and gherkin). The technique is characterized by the knife being completely detached from the cutting board during cutting.

Chopping is always done at high speed. The technique requires a lot of practice and a razor-sharp knife.

  • Stand straight in front of the cutting board, firmly on 2 legs with the shoulders backwards.
  • Hold the knife as if you were giving someone a hand. Keep the knife when cutting in the extension of your forearm.
  • Let the knife go straight down during cutting. Then move the knife along the finger joints of the non-intersecting hand.
  • Cut quickly and pull the fingers back evenly so that the slices are just as thick. When chopping leafy vegetables and herbs, first roll up the leaves into a kind of cigar. You can then cut these into very fine strips.
  • If you mention a recipe that meat or fish must be chopped, it is not the intention to cut them fine. With chopping, in that case the superficial scoring of the meat or fish is meant. With fish, the fish is prevented from warping or the skin bursts ugly. Meat is cut to promote the yarn and prevent shrinking.
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