Anryu AS 18cm handmade japanese chef's knife

Anryu AS Japanese knives are handcrafted by master blacksmith Takumi Ikeda, nephew of master blacksmith Katsushige Anryu san.

He works at the Takefu Knife Village , a concentration of blacksmiths using traditional methods. This is an ideal area for apprentice blacksmiths, who can be taken in hand by a master who will teach them everything they need to know!

Katsushige Anryu san has been forging knives for over half a century. He began his apprenticeship in the 60s, working with his father, himself a blacksmith, to continue the family tradition (Katsushige Anryu is part of the 4th generation of blacksmiths in the family). He is also one of the founding members of the above-mentioned Takefu Cutlery Village.

In the early 2000s, Katsushige decided to retire. The question then arose of whom to leave his forge to. Japanese tradition dictates that a legacy should go to the eldest son, but Katsushige Anryu had only daughters. So he turned to his nephew, Takumi Ikeda.

Ikeda is an atypical young blacksmith with a passion for rugby. For some fifteen years, he followed his uncle's teaching before taking over the forge in 2021. Today, he continues to apply his meticulous traditional skills.

Thanks to this experience, he can offer you visual, high-performance knives.

Anryu san on the left and Ikeda, his nephew, on the right

Model:

The 18cm Chef's Knife is a multi-purpose, all-purpose knife in one of its smallest versions. As such, it's easy to handle, and lets you chop, chisel or mince with efficiency and precision. It's a great way to start out.

Blade:

The San Maï blade is of typically Japanese construction, with 3 alternating layers of steel.

First, we have the core, made of Japanese Blue Super Steel(Aogami Super in Japanese) from Hitachi steelworks. This top-of-the-range alloy contains high levels of carbon, chromium and tungsten. In detail, its carbon content is around 1.4 / 1.5%, a high ratio compared to the average of between 0.5 and 1% for Western and Japanese blades alike.

As a result, it achieves an extreme hardness of 64-65 HRC, one of the highest in the cutlery industry. This level of hardness ensures a very fine cutting edge, for exceptional cutting quality. The 2nd advantage of this level of hardness is that the cutting edge lasts longer. Indeed, harder steel wears less, so the edge stays sharper longer and needs sharpening much less frequently (if you use it as a private individual, you won't need to sharpen it more than 2 or 3 times a year). TheAogami Super used for this range is highly prized by the Japanese for its ease of sharpening. In fact, despite its long-lasting cutting edge, it is very quick to sharpen!

This core is surrounded by a layer ofmild stainless steel that sandwiches it, protecting the blade from oxidation and making it "softer" (it doesn't make it flexible, but it does make it less brittle when you use it). This is where we see the Tsuchime finish. Tsuchime means "hammering", and you can see that it's unique on every piece.

Blade finishes :

The blade is hand-ground on a water stone, on both sides at very sharp angles. You'll feel its efficiency right from the first cut. Finally, the knife has a rough forged finish, as you can see from its dark appearance. Traditional Kanjis are also engraved on its surface, for even greater authenticity.

Handle:

The handle is crafted from fine maple. This superb wood is renowned for its hardness, making it more robust over the long term. Its octagonal shape is perfect for everyone: both right-handed and left-handed cooks can use it.

It is complemented by a bolster in black Pakkawood, a composite material much appreciated in the kitchen. It is resistant to temperature variations and humidity. In addition, the junction between the blade and the bolster is filled with a wood paste that makes the whole thing watertight, and prevents small scraps and cleaning water from penetrating into the handle.

Tips for caring for your knife:

Thanks to the outer layers of stainless steel, the blade is better protected against oxidation than a knife made of pure carbon steel (often surrounded by iron). However, the nature of the blade core is oxidizable, and your knife should be maintained according to our recommendations. To care for this knife, simply wash the blade by hand after each use with your dishwashing detergent and a soft sponge. Wipe dry immediately after washing to limit discoloration and prevent marks from appearing.

It's perfectly normal for steel to gradually turn a darker shade of blue, despite proper care. This does not represent any danger. Aogami Super steel is highly reactive, so it is imperative to dry it with a cloth immediately after use and washing. Store it in a dry place once you've finished using it.

Don't put it in the dishwasher, soak it in the sink or let it air-dry.

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