Anryu AS 13cm handmade japanese Utility knife

The 13cmUniversal knife is a pleasure to use thanks to its small size. You can use it every day to peel or cut fruit and vegetables with precision, or to chop small pieces.

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

- The core: 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 very fine cutting edge, ensuring 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). The Aogami Super used for this range is highly prized by the Japanese for its ease of sharpening. In fact, despite its rigid 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.

To guarantee maximum efficiency, the blade is sharpened by hand on a water stone, at very sharp angles on both sides.

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.

Now let's talk about the handle! It's made of maple wood, mainly dark in color. 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.

The bolster is made of black Pakka wood, a composite material much appreciated in the kitchen. It is resistant to temperature variations and humidity. The junction between the blade and the bolster is filled with a wood paste that seals the whole, preventing small scraps and cleaning water from penetrating the handle.

How to care 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 (which is often surrounded by iron). However, the nature of the blade core is oxidizable, and you need to maintain your knife according to our recommendations. We simply recommend washing 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.

Note that it is perfectly normal for steel to gradually turn dark blue, despite good 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.

Don't put it in the dishwasher, soak it in the sink or let it air-dry (no matter how stainless the knife).

Find out more about the blacksmith:

Katsushige Anryu on the right and his nephew Takumi Ikeda on the right.

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

Katsushige Anryu san has been forging knives for over 50 years. He began his apprenticeship in the 60s 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.

Now that he's ready to retire, he's wondering whether he should bequeath his forge. It's traditional in Japan to pass on to one's eldest son. But Katsushige had only daughters. He began training his nephew in the early 2000s. Ikeda was Katsushige's pupil for some fifteen years, before being handed the reins of the forge in 2021. Takumi Ikeda strives to perpetuate the meticulous work his uncle taught him.

Drawing on this experience, this traditional blacksmith now offers you exceptional knives that will delight the most uncompromising of cooks.

See also our selection of Japanese whetstones!