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After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work.
This is a new line of knives from this famed blacksmith. They are made from Aogami Super steel. AS steel is part of the Hitachi Blue Paper high carbon steel family, specifically developed for tools and knives. This steel has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is easy to sharpen too. It contains the highest amount of carbon and chromium of the three alloys which not only increases its hardness but also gives it a slight advantage of the others in terms of corrosion resistance. The inner core steel is clad with a soft stainless steel in the san-mai style of awase. This makes the knife easy to care for.
The Anryu AS nakiri is a pretty standard size for this style blade. It has a comfortable height of 52mm coupled to a blade length of 165mm. The edge has a nice gentle belly that will be especially appreciated by rocking style users.
The rustic kurouchi finish is a perfect look for this knife which is further enhanced with a nice octagonal maple handle with a black pakka wood ferrule.Blacksmith: Ikeda san
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: AS
Cladding: Stainless Hammered
Finish: Kurouchi
HRC: 61-62
Handle: Octagonal Maple
Ferrule: Black Pakka Wood
Weight: 5.1 oz (144 g)
Blade Length: 161 mm
Total Length: 308 mm
Spine Thickness at Base: 2.7 mm
Blade Height: 50.5 mm
This is a new line of knives from this famed blacksmith. They are made from Aogami Super steel. AS steel is part of the Hitachi Blue Paper high carbon steel family, specifically developed for tools and knives. This steel has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is easy to sharpen too. It contains the highest amount of carbon and chromium of the three alloys which not only increases its hardness but also gives it a slight advantage of the others in terms of corrosion resistance. The inner core steel is clad with a soft stainless steel in the san-mai style of awase. This makes the knife easy to care for.
The Anryu AS nakiri is a pretty standard size for this style blade. It has a comfortable height of 52mm coupled to a blade length of 165mm. The edge has a nice gentle belly that will be especially appreciated by rocking style users.
The rustic kurouchi finish is a perfect look for this knife which is further enhanced with a nice octagonal maple handle with a black pakka wood ferrule.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Excellent!!!, November 3, 2024Posted By: Jonathan Kroeker
First, I don’t really think these Anryu knives need a review because they fly off the shelf within hours of being in stock. This is my third Anryu and second from the AS line. This one is an absolute screamer. It’s not the thinnest on the spine but the grind certainly puts in laser territory. It will take an insane edge and stay that way. I will say the edge is a bit delicate though due to being so hard. It is suited perfectly for veggie prep but keep it away from harder items.
First, I don’t really think these Anryu knives need a review because they fly off the shelf within hours of being in stock. This is my third Anryu and second from the AS line. This one is an absolute screamer. It’s not the thinnest on the spine but the grind certainly puts in laser territory. It will take an insane edge and stay that way. I will say the edge is a bit delicate though due to being so hard. It is suited perfectly for veggie prep but keep it away from harder items.
