Anryu AS 16,5cm Japanese handmade nakiri knife

Function of a nakiri knife

The Japanese nakiri knife knife is recommended if you're a fan of vegetable-based recipes. This knife features a rather imposing rectangular blade, and is used in Japan to easily cut vegetables, with precise gestures. Once the cut has been made, use the wide blade to move the pieces from your board to another container (carefully, of course, so as not to damage the surface).

Materials used to forge this artisan knife

The blade is made from a San Maï base. This Japanese technique of superimposing alloys means "3 layers" in Japanese. Here's how the San Maï is composed for this particular knife:

- The core is forged from Japanese Blue Super Steel(Aogami Super), sourced from Hitachi steel mills. The steel is named after the paper in which Hitachi packages it, which is blue.

This high-quality alloy has a high carbon content, followed by a good chromium and tungsten content.

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 alike. The unique characteristics of Blue Super steel enable it to achieve a Rockwell index of around 65 HRC, one of the highest levels of hardness found in cutlery. As a result, the cutting edge can be carefully crafted to deliver top-level cutting performance.

The second advantage of such a high 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).

Despite the hardness of the alloy, the knife remains easy to sharpen.

- This core is then surrounded by a layer of mild stainless steel that sandwiches it, protecting the blade from oxidation and making it "softer" (not flexible in the true sense of the word, but less brittle in use). It is this stainless layer that features the Tsuchime finish over its entire surface. Tsuchime means "hammering", and you can see that it is unique on each piece.

The cutting edge is finished by hand, guaranteeing pleasant, effortless cuts from the very first use.

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.

The handle is made of dark maple wood. Maple is known for its hardness, and therefore, its robustness. Its octagonal shape makes it suitable for ambidextrous use. It is complemented by a bolster in black Pakkawood (or pakka wood), a composite material much appreciated in the kitchen. It is resistant to temperature variations and humidity. These are important advantages for use in the kitchen.

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.

Caring for my Japanese knife

Even though the blade is coated with stainless steel, the nature of the blade core is oxidizable, and your knife needs to be maintained with care.

It's perfectly normal for steel to turn dark blue over time, despite good care. This is not dangerous. Aogami Super steel is very reactive, so it is imperative to dry it with a cloth immediately after each use and washing. Store in a dry place after use.

To wash your knife, use a mild dishwashing detergent and a soft sponge. Wipe dry immediately after washing to limit discoloration.

Do not put your knife in the dishwasher, soak it in water or let it air-dry (even if it's stainless steel).

An authentic Japanese forged knife

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

Anryu san owned his workshop in the Takefu Knife Village, home to a multitude of traditional blacksmiths. Gathered together in one place, they are able to share their know-how with one another.

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 currently represents the 4th generation). He is also one of the founding members of the above-mentioned Takefu Cutlery Village.

He began training his nephew in 2000. Takumi apprentices with Katsushige, who wishes to retire. Ikeda is an atypical blacksmith with a passion for rugby, and it was after some fifteen years of apprenticeship that he took over his uncle's forge, thus continuing to perpetuate his meticulous know-how.

Left: Katsushige Anryu / right: Takumi Ikeda

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