Anryu AS 15cm handmade japanese Utility knife

Learn more about the blacksmith:

Anryu AS Japanese knives are handcrafted by master blacksmith Takumi Ikeda, nephew of master blacksmith Katsushige Anryu san. The latter worked at the Takefu Knife Village , home to a multitude of traditional blacksmiths. Gathered in one place, they can directly share their know-how. That's why it's such a popular area for apprentice blacksmiths, who can be taken in hand by a master who will teach them everything they need to know!

Anryu is on the right and his nephew Ikeda is on the left.

Katsushige Anryu san has been forging knives for over 50 years. 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.

It was on the strength of this long experience that this traditional blacksmith decided to train his nephew when he retired. With his own brand of knives, Katsushige didn't really know to whom to bequeath his forge. In Japan, it's traditional to bequeath to the eldest son in a sibling, but he only had daughters. So he turned to his nephew, Takumi Ikeda.

Ikeda is a rugby enthusiast. An atypical blacksmith, he began training with his uncle at the dawn of the 2000s. After fifteen years as a student, Takumi took over the forge in 2021 and continues the meticulous work his uncle taught him. He now offers you exceptional knives that will delight the most uncompromising cooks.

Model:

The 15cmUniversal knife is multi-purpose and very pleasant to use, given its size. Its main function is to cut medium-sized vegetables or fruit, but it can also be used to mince small pieces of meat (without bones, of course).

Blade details :

The San Maï blade is a typically Japanese construction consisting of 3 alternating layers of steel:

The core: made from Japanese Blue Super Steel(Aogami Super in Japanese), produced by Hitachi steelworks. The steel is named after the paper in which Hitachi packages it, which is blue in color. This top-of-the-range alloy is highly enriched in carbon, followed by chromium and tungsten. In detail, its carbon content is around 1.4 / 1.5%, a very high level compared to the average of between 0.5 and 1% for Western and Japanese blades combined.

The unique characteristics of Blue Super steel enable it to achieve an extreme strength of 64-65 HRC, one of the highest hardness levels found in cutlery. This alloy is renowned for its ability to deliver 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 the need to sharpen is much less frequent (if you use it as a private individual, you won't need to sharpen it more than 2 or 3 times a year).

The Aogami 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!

The outer layer: the 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.

Finishes :

The blade is sharpened by hand on a water stone, on both sides at very acute angles. You'll feel its effectiveness from the very 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 details :

The handle is made of mostly dark maple wood. This superb wood is renowned for its hardness, and therefore, its sturdiness. Its octagonal shape is perfect for all chefs: right-handed and left-handed alike 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 inside 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 in accordance with our recommendations.

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 very reactive, so it's essential to dry it with a cloth immediately after use and washing. Store it in a dry place once you've finished using it.

To care for this knife, simply wash the blade by hand after each use with your dishwashing liquid and a soft sponge. Wipe dry immediately after washing to limit discoloration and prevent marks from appearing.

Don't put it in the dishwasher, soak it in the sink or let it air-dry (whatever the knife, even if it's stainless steel).

To complete your cutting equipment, discover the other knives in the range!