Anryu AS 17cm handmade japanese santoku knife

Anryu AS knives are entirely handcrafted.

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 carry on the family tradition begun in 1873. He is also one of the founding members of the Takefu Cutlers' Village, which brings together a multitude of traditional blacksmiths. Gathered in the same place, they can share their know-how with each other. 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.

For the record, Katsushige owned his own brand of knives, and when he decided to retire, he didn't really know who to leave his forge to. In fact, he had daughters, and it is traditional in Japan to bequeath to one's eldest son.

Takumi Ikeda is Anryu san's nephew. Passionate about rugby, this atypical blacksmith began training with his uncle in the 2000s. After some fifteen years as a pupil, young Ikeda took over the reins of the forge in 2021, continuing the meticulous work taught to him by his uncle.

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

Model:

The 17cmsantoku knife is a versatile model, allowing you to vary your cuts. It's a bit like the Japanese chef's knife. Its blade is slightly more curved than the latter, and this makes it particularly pleasant to use for chopping. Movement becomes natural, so you work with precision and comfort.

Blade :

The blade of this Japanese knife is made of 3 alternating layers of steel. This Japanese technique of superimposing alloys is calledSan Maï, which means "3 layers" in Japanese:

- The core of the knife is 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 alike. 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 second advantage of this level of hardness is that the cutting edge lasts longer. Indeed, harder steel wears less, so the edge stays sharper for 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 2-3 times a year). In addition, 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 and takes very little time to do so.

- This core is then surrounded by a layer ofmild stainless steel on each side, to protect the blade from oxidation and make it "softer" (not in the flexible sense, but to make it 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 blade is sharpened by hand on a water stone, on both sides at very sharp angles. You can feel its effectiveness from the very first cut.

Last but not least, the knife has a rough forged finish, as you can see from its very traditional dark appearance. Traditional Kanjis are also engraved on its surface, for even greater authenticity.

Handle:

Made from dark maple wood. This species of wood is renowned for its hardness, and therefore, its sturdiness. Its octagonal shape is suitable for all cooks, right- and left-handed alike. The bolster is in black Pakkawood, 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 seals the whole, preventing small scraps and cleaning water from penetrating the handle.

Care and maintenance :

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 should be maintained in accordance with our recommendations.

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 is imperative to dry it with a cloth immediately after each use and washing. Store in a dry place after use.

To care for this knife, simply wash 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 wash in the dishwasher, soak in water or let air dry (even with stainless steel knives).

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