Anryu Aogami Super Tsuchime Kurouchi Petty 120mm Stainless Clad

Anryu Aogami Super Tsuchime Kurouchi Petty 120mm Stainless CladThe Anryu Aogami Super Tsuchime Kurouchi Petty 120mm is a stainless clad utility knife best fit for professional chefs performing precision peeling, trimming, and detail work. Forged by fifth generation maker Takumi Ikeda at Anryu Hamono in Echizen, this 120mm blade features an Aogami Super carbon steel core with san mai stainless cladding and a kurouchi tsuchime surface finish. The double bevel profile measures 3. 8mm at the heel, tapering to 0. 9mm

resulting in a blade that is thin behind the edge yet maintains a sturdy in-hand feel during use

offering edge retention through hard carbides formed by molybdenum and vanadium while remaining nearly stainless and less demanding than classic carbon steels

Binchotan Japanese White Charcoal Kishu Region (紀州備長炭) 2KG

Hardness: HRC 60-61

best fit for professional chefs and students requiring precise raw fish preparation

mm Maintenance:

8mm at the heel tapering to 0

The Shiro Kamo Kurokumo SG2 Black Damascus Nakiri 180mm is a double-bevel Japanese vegetable knife best fit for professional chefs and enthusiasts requiring precise push cuts through dense produce

As a reactive carbon steel construction without stainless cladding

Hatsukokoro produces this Kurokaze line in Hyogo

An octagonal ebony handle provides a tapered grip that complements the blade balance for extended kitchen use

A D-shaped ho wood handle with black buffalo horn ferrule pairs with this blade