Aogami Super (blue paper steel) is the top of the Hitachi Blue Paper family - the addition of tungsten and vanadium to the standard Blue #1 and Blue #2 composition pushes hardness and wear resistance to a level that makes it one of the most capable carbon steels available for kitchen knife production. Ikeda-san brings it to the santoku (three virtues) format under the Anryu Hamono name, continuing the work of master blacksmith Katsushige Anryu, who spent 50 years in Echizen before passing the shop to his apprentice. Anryu-san was among the founders of Takefu Knife Village and is credited with helping shape the cooperative that trained a generation of Japanese blacksmiths.
At 169mm with 46mm blade height and a 4mm spine, this is a substantial knife with a flat heel section that transitions to a gentle belly - responsive to both push cuts and rocking technique depending on what the task demands. The AS core at 61-62 HRC takes a fine edge and holds it well, and the stainless cladding makes day-to-day maintenance more forgiving than a fully reactive blade. The kurouchi (black finish, as-forged surface) and tsuchime (hammered) cladding finish is applied by hand and contributes to food release along the blade road. Reviewers note the edge comes up quickly on quality stones with just a few passes, and the through-food feel is clean. The rosewood octagonal handle and black pakka ferrule complete the package with a warm, well-finished look that suits the character of the blade.
What Customers Are Saying: Two owners describe this as a knife that over-delivers on value. One who was specifically looking for a santoku with more surface interest than a plain kurouchi finish describes the grind as thin behind the edge and the overall performance as genuinely impressive. A second reviewer - a more experienced sharpener - notes the 50/50 bevel and the clean cutting action through product, and calls out the craftsmanship of the kurouchi and tsuchime finishes as typical of Anryu quality. Both note the edge benefits from a quick pass on stones before first use, which is worth knowing going in.
Care Instructions: Aogami Super is reactive carbon steel and will develop a patina with use. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
At 169mm with 46mm blade height and a 4mm spine, this is a substantial knife with a flat heel section that transitions to a gentle belly - responsive to both push cuts and rocking technique depending on what the task demands. The AS core at 61-62 HRC takes a fine edge and holds it well, and the stainless cladding makes day-to-day maintenance more forgiving than a fully reactive blade. The kurouchi (black finish, as-forged surface) and tsuchime (hammered) cladding finish is applied by hand and contributes to food release along the blade road. Reviewers note the edge comes up quickly on quality stones with just a few passes, and the through-food feel is clean. The rosewood octagonal handle and black pakka ferrule complete the package with a warm, well-finished look that suits the character of the blade.
What Customers Are Saying: Two owners describe this as a knife that over-delivers on value. One who was specifically looking for a santoku with more surface interest than a plain kurouchi finish describes the grind as thin behind the edge and the overall performance as genuinely impressive. A second reviewer - a more experienced sharpener - notes the 50/50 bevel and the clean cutting action through product, and calls out the craftsmanship of the kurouchi and tsuchime finishes as typical of Anryu quality. Both note the edge benefits from a quick pass on stones before first use, which is worth knowing going in.
Care Instructions: Aogami Super is reactive carbon steel and will develop a patina with use. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
- Blacksmith: Ikeda San
- Location: Echizen, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super (AS)
- Cladding: Stainless, Hammered
- Finish: Kurouchi (Black Finish)
- HRC: 61-62
- Handle: Rosewood Octagonal
- Ferrule: Black Pakka Wood
- Weight: 5.0 oz (140g)
- Blade Length: 169mm
- Total Length: 313mm
- Spine Thickness at Base: 4mm
- Blade Height: 46mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Another santokuPosted By: Larry Burton
44 people found this review helpful
Had this for a few weeks now. Very impressed with it for the price. A few passes on a 3000 stone and a stoop and it is very sharp. Fairly thin behind the edge and performs well. I was looking for another santoku with a little more than just a plain karouchi finish on the cladding.
44 people found this review helpful
Had this for a few weeks now. Very impressed with it for the price. A few passes on a 3000 stone and a stoop and it is very sharp. Fairly thin behind the edge and performs well. I was looking for another santoku with a little more than just a plain karouchi finish on the cladding.
Great smaller knife for vegetable prepPosted By: CMS - verified customer
13 people found this review helpful
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.
13 people found this review helpful
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.
