Lifting the lid on an anaya nomi (or chu-tsuki as they are also known) recalibrates the perception of edged tools. Rarely are they this beautiful, and almost never this big.
Used for chopping out and refining large carpentry joints, the heft of this chisel is impressive. Best used on a low saw horse, its white paper steel (Shirogami) edge can be brought to a phenomenal edge while it's large red oak handle has enough weight to balance out the length of the blade.
This blade is shaped in the Shinogi style, with a peaked centre and low profile edges. This allows it to drive into waste material around tight and angled joints.
The length of the chisel gives it excellent reach when working on large members.