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The latest addition to Anryu AS line is the Santoku 170mm, crafted by the renowned Anryu Hamono. Katsushige Anryu is a founder of the Takefu Knife Village in Echizen, Japan, and has passed on his business to his apprentice, Ikeda-san.
The blade features Aogami Super steel known for its wear resistance, excellent edge retention, and easy sharpening. The AS core is clad in a softer stainless steel for added strength and protection against corrosion. The blade has a thin heel and a standard santoku design with a sheep's foot tip and curved belly. The handle is made of octagonal rosewood and black pakka wood, complementing the knife's overall design. As with all Ikeda-san's knives, it has a well-executed grind and is of high standard in fit and finish. However, the reactive AS core edge requires proper care and maintenance after each use.Blacksmith: Ikeda-san
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: AS
Cladding: Stainless Hammered
Finish: Kurouchi
HRC: 61-62
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.0 oz (142 g)
Edge Length: 172 mm
Total Length: 310 mm
Spine Thickness at Base: 4.4 mm
Blade Height: 46.5 mm
The blade features Aogami Super steel known for its wear resistance, excellent edge retention, and easy sharpening. The AS core is clad in a softer stainless steel for added strength and protection against corrosion. The blade has a thin heel and a standard santoku design with a sheep's foot tip and curved belly. The handle is made of octagonal rosewood and black pakka wood, complementing the knife's overall design. As with all Ikeda-san's knives, it has a well-executed grind and is of high standard in fit and finish. However, the reactive AS core edge requires proper care and maintenance after each use.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Great smaller knife for vegetable prepPosted By: CMS - verified customer
This is a great smaller workhorse for vegetable prep that can accommodate a variety of cutting motions: push, chop, (light) rocking. Blade is thin with an excellent, 50/50 primary bevel. The secondary/edge bevel was a little dull OOTB, but this was easily addressed by a few passes on stones (2000, 6000). The knife goes through product cleanly and has good release. It doesn't have the "bite" on onion or tomato skin as some of my other knives (Takeda Kiritsuke NAS, 21 cm), but it's still good. Overall, the craftsmanship is excellent, typical of Anryu-san, especially the kurouchi and tsuchime finishes.
This is a great smaller workhorse for vegetable prep that can accommodate a variety of cutting motions: push, chop, (light) rocking. Blade is thin with an excellent, 50/50 primary bevel. The secondary/edge bevel was a little dull OOTB, but this was easily addressed by a few passes on stones (2000, 6000). The knife goes through product cleanly and has good release. It doesn't have the "bite" on onion or tomato skin as some of my other knives (Takeda Kiritsuke NAS, 21 cm), but it's still good. Overall, the craftsmanship is excellent, typical of Anryu-san, especially the kurouchi and tsuchime finishes.
