Anryu Katsushige handmade japanese knives

Anryu Katsushige knives: unique know-how

Anryu Katsushige knives are unique pieces. They are perfected by Ikeda san, a renowned blacksmith who trained with his passionate uncle. The latter has worked in this particular sector for over 50 years. He began his apprenticeship in the 60s with his father, himself a blacksmith, to continue the family tradition. As a founding member of the Takefu Knife Village, he upholds the values of tradition-based manufacturing, to perpetuate the skills of the great blacksmiths of yesteryear, the same ones who made the katana, famous for its fearsome efficiency. Far from mass production, Anryu san makes his knives by the piece, so quantities are limited. In 2021, he will bequeath his forge to his nephew, a rugby enthusiast whom he has trained for over a decade.

The Anryu Katsushige knife: top-of-the-range materials for pleasurable use in the kitchen

In addition to its appealing traditional look and the values it embodies, the Anryu Katsushige knife is made from top-quality materials that guarantee long-lasting, high-performance use over many years. For example, the Anryu AS knife features a blade made from Aogami Super steel, a cutlery competition alloy. This steel is highly enriched with carbon, making it extremely rigid (65 HRC on the Rockwell scale), and allowing its ultra-fine edge to be sharpened to perfection. As a result, your cuts are clean, precise and child's play! Another advantage of this steel is its excellent edge retention. Your Anryu AS knife will therefore perform for a very long time, and if you need to maintain it, nothing could be simpler: a Sharpening stone and it's done. Despite its hardness, theAogami Super is very easy to sharpen. The handle of the Anryu AS knife is made of octagonal maple wood, with a black Pakkawood bolster. This shape is suitable for both right-handed and left-handed users. You'll find several models in this range, such as a santoku knife, or a chef's knife... The choice is yours!