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The Anryu AS 12cm Japanese utility knife—perfect for precision work!
12cm Sanmai-style blade: Aogami Super core surrounded by stainless steel
Core made of Japanese Aogami Super steel with approximately 1.5% carbon
Hardness≃65 HRC: exceptional edge retention
Flat grind: clean, smooth cut
Tsuchime finish and forged-to-rough finish: authentic character
Octagonal maple handle – Blackpakka wood bolster
Handcrafted by Takumi Ikeda, nephew of Anryu Katsushige
Each knife is unique – Limited production
High-carbon steel: requires rigorous maintenance
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Anryu AS knives are handcrafted by Takumi Ikeda, the nephew of master blacksmith Katsushige Anryu. This 12cm Anryu AS multipurpose Japanese knife continues this fine tradition of craftsmanship, produced in small batches with meticulous attention to every detail. Compact, precise, and elegant, this handcrafted multipurpose knife is ideal for the precise cutting tasks of everyday life while retaining the distinctive character of the Anryu AS line.
For many years, Anryu-san operated a workshop within the Takefu Knife-Making Village. This iconic location brings together numerous Japanese blacksmiths who work using traditional methods. This close-knit community allows artisans to share their techniques, refine their skills, and carry on the cutlery expertise passed down through several generations. It is in this environment, rich in craftsmanship, that the spirit of Anryu AS knives continues to thrive.
Katsushige Anryu-san has been forging knives for over 50 years. He began his apprenticeship in the 1960s under his father, himself a blacksmith, to carry on the family tradition. As the fourth-generation representative of this lineage, Anryu-san is also recognized as one of the founding members of the Takefu Knife Village. His work has greatly contributed to raising the profile of artisanal Japanese cutlery among enthusiasts around the world.
To carry on this tradition, Katsushige Anryu-san began training his nephew, Takumi Ikeda-san, in the 2000s. Passionate, meticulous, and devoted to the techniques passed down by his uncle, Ikeda-san gradually became his apprentice before taking over the forge after about fifteen years of training. Today, he carries on this family legacy by creating one-of-a-kind pieces, including this Anryu AS multipurpose Japanese knife, available in limited quantities.
Katsushige Anryu is on the left; Takumi Ikeda is on the right
The 12-cm blade features a traditional San Mai structure composed of three layers of steel. This construction combines an extremely high-performance central core with two softer outer layers designed to protect the cutting edge. This structure provides an excellent balance between cutting performance, blade rigidity, and comfort of use. It also contributes to the knife’s overall durability.
At the center of the blade is a core made of Japanese Aogami Super steel, also known as Blue Super Steel. This high-end steel contains approximately 1.5% carbon, a particularly high carbon content that allows it to achieve a hardness of about 65 HRC on the Rockwell scale. This hardness provides exceptional edge retention and ensures long-lasting cutting performance. Despite such high hardness, the alloy remains easy to sharpen with a whetstone.
The outer layers of softer stainless steel effectively protect the carbon-rich core from external damage while providing greater flexibility to the entire blade.
The blade features a Tsuchime finish combined with a highly sought-after rough-forged finish. The irregular hammer marks catch the light and enhance the knife’s artisanal character, while the raw finish preserves the authenticity of the forging process. Each blade thus has its own distinct character, making every knife unique.
Finally, the blade has aflat grind that promotes smooth penetration into food, for quick and easy cutting in everyday use.
The handle of this handcrafted utility knife is made of maple wood. This light-colored wood adds a touch of natural elegance while providing a comfortable grip during long preparation sessions. Its subtle grain contrasts harmoniously with the dark hues of the forged blade. Maple is a stable wood that contributes to the knife’s overall balance.
A black pakka wood bolster completes the design with understated sophistication. This composite material, renowned for its resistance to moisture, creates an elegant transition between the blade and the handle. Its dark hue emphasizes the knife’s traditional character while enhancing its durability.
The octagonal shape of the handle contributes to the knife’s excellent ergonomics. Suitable for both right- and left-handed users, it allows for a natural finger placement. This design ensures excellent control over movements and reduces fatigue during prolonged use.
Wood putty has been applied at the junction between the blade and the handle to prevent water or food residue from seeping in, while providing a clean and durable finish.
The Anryu AS Japanese utility knife contains a high carbon content, which requires careful maintenance. After each use,wash the blade exclusively by hand using a soft sponge and a mild detergent. The knife should then be thoroughly dried and stored in a dry place to prevent rust.
It is important never to leave this knife soaking in water or to put it in the dishwasher. Over time, a slight patina may appear on the carbonized part of the blade: this is a natural phenomenon that reflects the steel’s evolution.
To preserve its exceptional cutting performance over the long term, regular sharpening with a suitable Japanese water stone is recommended. Careful maintenance will allow this versatile artisanal knife to reach its full potential for many years to come.
All Anryu Japanese knives are available on Knifeleader.eu!
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