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Founded in the 1870s, the Anryu family has a rich history in crafting exceptional knives, passing the legacy onto Katsushige Anryu, a fourth-generation blacksmith. Recently, Anryu handed over the reins to his long-time apprentice, Ikeda san, yet continues to remain actively involved in daily blacksmithing.
Their exceptional gyuto knife is crafted from multi-layer soft iron cladding, encasing a White #2 high carbon steel core. This reactive blade necessitates diligent maintenance, requiring prompt cleaning and drying after use. The aesthetic kurouchi finish seamlessly transitions into the suminagashi multi-layer on the blade road, lending the knife a distinguished appearance.
Workshop: Anryu Hamono
Lead Blacksmith: Ikeda san
Location: Takefu Village, Echizen Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2 (White Paper #2)
Cladding: Iron / Damascus
Edge Grind: Even
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Steel: White #2
Weight: 2.6 oz (74 g)
Edge Length: 150 mm
Total Length: 276 mm
Spine Thickness at Base: 3 mm
Blade Height: 34mm mm
Their exceptional gyuto knife is crafted from multi-layer soft iron cladding, encasing a White #2 high carbon steel core. This reactive blade necessitates diligent maintenance, requiring prompt cleaning and drying after use. The aesthetic kurouchi finish seamlessly transitions into the suminagashi multi-layer on the blade road, lending the knife a distinguished appearance.
