Anryu AS 17cm handmade japanese bunka knife

First of all, it's important to say a few words about the blacksmith who developed the Anryu AS knife! Each piece is handcrafted by master blacksmith Katsushige Anryu san.

Left: Anryu / right: his nephew Ikeda

He works at the Takefu Knife Village, home to a multitude of blacksmiths working according to traditional methods. Gathered in one place, they can share their know-how! That's why it's a favorite spot for apprentice blacksmiths.

Katsushige Anryu san has been an expert for several decades. He began his apprenticeship in the 60s, working with his father, himself a blacksmith, to carry on 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.

When Katsushige decided to retire, he didn't really have any idea who to pass on his forge to. He wanted to respect the Japanese tradition of bequeathing it to his eldest son. Having only daughters, he decided to train his nephew, Takumi Ikeda. His training began in the 2000s, and it was after some fifteen years of apprenticeship that he was entrusted with the reins of the forge in 2021. An atypical blacksmith, he strives to perpetuate the meticulous precision work taught by his uncle.

Thanks to this long experience, this traditional blacksmith can now offer you exceptional knives that will delight the most uncompromising of cooks.

At the heart of the knife is a competition blade:

It consists of 3 alternating layers of steel. This Japanese layering technique is calledSan Maï, which means "3 layers" in the Japanese language.

At the center of these 3 layers is Japanese Blue Super Steel (also known as Aogami Super), produced by Hitachi steelworks. The steel is named after the paper in which Hitachi packages it, which has a blue 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 or 1.5%, which is very high compared to the average of between 0.5 and 1% for Western and Japanese blades alike.

The unique characteristics of this quality alloy enable it to achieve a high level of hardness at 64-65 HRC, one of the highest hardness indexes in cutlery. In particular, this alloy is recognized for its finely ground blades, ensuring exceptional cutting quality.

The second advantage of this level of hardness is the longevity of the cutting edge applied to the blade. Indeed, harder steel wears less, so the edge stays sharper longer, and the need for sharpening 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). You'd think this rigidity wouldn't help when it comes to sharpening, but it doesn't! The knife remains easy to maintain when the need arises.

On top of this competitive core is a layer ofmild stainless steel that sandwiches it, giving it a little protection against oxidation and making it "softer" (it doesn't make it flexible, but less brittle). In fact, it's 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.

For an impeccable finish, the cutting edge is sharpened by hand, on a water stone, on both sides at very sharp angles. You'll feel its efficiency from the very first cut! Food can't resist you.

Last but not least, the knife has a rough forged finish, as you can see from the dark color of the blade. Traditional Kanji are also engraved on its surface, for even greater authenticity.

A pleasant handle for ease of use:

The handle is made of maple wood, a dark species that lends intensity to its overall aesthetic. This superb wood is renowned for its hardness, and therefore, its sturdiness. Its octagonal shape is perfect for both right- and left-handed chefs.

The blade is joined to the handle by a black Pakkawood bolster, 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 gap between the Pakkawood and the blade that fits inside is filled with wood pulp, to prevent small scraps from getting inside.

Knife care:

Thanks to the stainless steel outer layers, the blade is better protected against oxidation than a knife made of pure carbon steel. However, the nature of the blade core is oxidizable, and your knife needs to be maintained according to our advice.

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

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.

Do not put in the dishwasher, soak in water or let air dry.

To complete the range, take a look at the different models of Anryu AS knives that we have put at your disposal!