The Nakiri is thin and flat. It moves straight through vegetables with speed and precision. The Petty is compact and controlled. It handles herbs, garlic, trimming, and small fruit with ease. Two forms. One purpose: clean, efficient work with fresh produce.

We’re highlighting Anryu knives with 10% off. Takumi Ikeda carries on the Anryu legacy in Echizen, Fukui Prefecture, as the fifth-generation blacksmith behind the brand, which was established in the 1870s and previously led by fourth-generation master blacksmith Katsushige Anryu. The brand is closely tied to the Takefu Knife Village collective, which Katsushige Anryu co-founded.