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The perfect knife for slicing fish.
San Maï blade: Blue Super Steel core surrounded by a layer of stainless steel
Core: Japanese Aogami Super/Blue Super Steel 65 HRC (carbon -+1.5%)
Excellent wire retention - Easy to sharpen
Hand-forged Tsuchime finish + Rough forged finish
Black pakka wood bolster with octagonal maple wood handle
Handcrafted by Takumi Ikeda, nephew of Anryu Katsushige
Each knife is unique - stock is limited
Knife with high carbon content, requires careful maintenance
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Anryu AS knives are handmade by the nephew of master blacksmith Katsushige Anryu san, Takumi Ikeda san.
For many years, Anryu san has owned a 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 and perpetuate the excellent expertise of the blacksmiths of yesteryear.
Katsushige Anryu san has been forging knives for over 50 years. His apprenticeship began 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.
To continue the tradition, he began training his nephew in the 2000s. Takumi becomes Katsushige's apprentice, as he 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.
Left: Katsushige Anryu / right: Takumi Ikeda
The Japanese sujihiki knife is a carving knife. You can use it to make thin slices of meat or fish, thanks to its long, narrow blade. The cut is clean and precise.
The blade features a San Maï structure. This Japanese technique of superimposing alloys means "3 layers". Here's how the San Maï of this knife looks:
- At the heart of the blade is Japanese Blue Super Steel(Aogami Super), produced by Hitachi steelworks. The steel is named after the paper in which Hitachi packages it, which is blue.Aogami Super has a very high carbon content of around 1.5% (compared with an average of between 0.5 and 1% for knives in general). It also has a good tungsten content, and these two elements help to achieve excellent rigidity (around 65 HRC on the Rockwell scale). As a result, the cutting edge is long-lasting, so you can keep on cutting (if you use it as a private individual, you won't need to sharpen it more than 2-3 times a year). Despite the hardness of the alloy, the knife is easy to sharpen.
- This core is 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). In fact, it is this stainless layer that features the Tsuchime finish. This means "hammering" and is unique to each model.
The cutting edge is hand-finished to ensure impeccable cuts from the very first use.
Last but not least, 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 of this handcrafted Japanese knife is made of maple wood with its beautiful dark hues. Maple is known for its hardness, and therefore its ability to withstand the test of time. 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 wood pulp to make it watertight.
Here are our recommendations for caring for your knife:
Even though the blade is coated with stainless steel, aogami is an oxidizable alloy and you need to maintain your knife with care.
To wash your knife, use a mild dishwashing liquid and a soft sponge. Wipe dry immediately after washing to limit discoloration.
Don't put your knife in the dishwasher, soak it in water or let it air-dry (even if it's stainless steel).
Steel turns dark blue over time, even with proper care. This is harmless and even normal. 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 after use.
Find out more about all the models produced by the Anryu / Takumi family!
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