- Knife Brands
Knife Brands- Anryu Hamono
- Artifex
- CCK Cleavers
- Chopper King
- Daovua Knives
- Doberman Forge
- Doi Knives
- Enami Knives
- Enjin Knives
- Gihei Knives
- Harukaze Knives
- Hatsukokoro Knives
- Hinokuni Knives
- Ishikawa Knives
- Kamo, (Katsuyasu)
- Kamo, (Shiro)
- Kanehide Knives
- Kanetsugu Cutlery
- Kanjo Knives
- Karaku Knives
- Katayama Knives
- Kato (Yoshimi)
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kotetsu Knives
- Kurosaki Knives
- Kurotori Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masui Knives
- Masutani Knives
- Matsubara Knives
- Miki Hamono
- Mikisyo Hamono
- Misuzu Knives
- Myojin Knives
- Moritaka Knives
- Knife Types
- Accessories
Accessories
- Add On Items
- Blade Guards
- Carbon Steel Pots & Pans
- Chef Equipment
- Chopsticks
- Cutting Boards
- Higo Folders, Hunters, Axes
- Gift Ideas
- Hand Held Sharpeners
- Kitchen Tools
- Kitchen Shears
- Knife Bags
- Knife Sharpeners
- Knife Sharpening Service
- Knife Storage
- Peelers & Tweezers
- Sayas
- Sharpening Accessories
- Sharpening Steels
- Sharpening Stones
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
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.
The new range of Aogami Super knives is another testament to his skills as a knife maker. Aogami Super is one of the most popular high carbon steel alloys used in the making of Japanese knives. It possesses very high edge retention and fine edge capabilities. While wear resistance is average, it is quite easy to sharpen. It is a very reactive steel so wiping down and drying should be done after every use. The inner core of AS is clad in the san-mai style, with a softer stainless steel. This greatly increases corrosion protection which makes the knife so much easier to maintain.
The cladding is left with the forger’s carbon scale (kurouchi) and is then given a great looking hammered (tsuchime) finish. These two processes can reduce food stickage with certain products. As with all of Anryu-san’s knives, this has a well-executed grind and a nice standard of fit and finish.
Bunkas feature a relatively tall blade and a gently curved belly which makes for good hand to board clearance and application in all cutting styles. The pointed tanto style tip is great for detail work and getting into tight places.Blacksmith: Ikeda san
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Stainless Hammered
Finish: Kurouchi
HRC: 61-62
Handle: Octagonal Maple
Ferrule: Black Pakka Wood
Weight: 4.8oz
Blade Length: 170mm
Spine Thickness at Base: 2.8mm
Blade Height: 47mm
The new range of Aogami Super knives is another testament to his skills as a knife maker. Aogami Super is one of the most popular high carbon steel alloys used in the making of Japanese knives. It possesses very high edge retention and fine edge capabilities. While wear resistance is average, it is quite easy to sharpen. It is a very reactive steel so wiping down and drying should be done after every use. The inner core of AS is clad in the san-mai style, with a softer stainless steel. This greatly increases corrosion protection which makes the knife so much easier to maintain.
The cladding is left with the forger’s carbon scale (kurouchi) and is then given a great looking hammered (tsuchime) finish. These two processes can reduce food stickage with certain products. As with all of Anryu-san’s knives, this has a well-executed grind and a nice standard of fit and finish.
Bunkas feature a relatively tall blade and a gently curved belly which makes for good hand to board clearance and application in all cutting styles. The pointed tanto style tip is great for detail work and getting into tight places.
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) perfect utility knifePosted By: CL - verified customer
2 people found this review helpful
For all the reasons stated here and elsewhere, this happens to be the perfect knife - for me at least. I like the heft, weight, and feel of the blade. The spine is thick but not chunky. The blade, thin but not flimsy. Fit and feel on the handle are great, definitely on the sturdy side, great for a large hand. A big seamless handle. The bunka style, quality of steel, the craftsmanship... a masterpiece in my opinion.
2 people found this review helpful
For all the reasons stated here and elsewhere, this happens to be the perfect knife - for me at least. I like the heft, weight, and feel of the blade. The spine is thick but not chunky. The blade, thin but not flimsy. Fit and feel on the handle are great, definitely on the sturdy side, great for a large hand. A big seamless handle. The bunka style, quality of steel, the craftsmanship... a masterpiece in my opinion.
anryu as bunka My Most Used KnifePosted By: Kevin R
1 people found this review helpful
I will admit that I purchased one of these from a source other than CKTG about a year and a half ago. Having bought another of Anryu-san's knives in the past I came upon these AS versions via a friend and I was at the time specifically looking for a bunka styled blade with AS and had been deliberating over several here on CKTG. When I saw this knife I ordered one but it took a month or two to get - Anryu-san works less than he once did so you may wait a bit. Was it worth the wait....
My god, yes. Strangely I wasn't terribly fond of it to begin with but as the past year has wore on I slowly learned what this knife can do in place of three other previous favorites of mine. I bought it as a do-all smaller knife for our home kitchen, and over time that is exactly what it has become. I have put it lightly to my stones only once in the past year and a half and have only stropped (leather with green compound light) since that time. It's unreal how much edge-retention this blade has. It also is not all that reactive compared to others, including another AS blade I have. The hammered kurouchi has remained well intact through much use and the knife looks nearly as good as it did new, with very little patina even.
Not a laser, but the grind is quite thin and the wonderful tip is a especially so. The spine remains slightly thick and so rigid. Huge amount of character in the handling of this knife. I've grown to absolutely LOVE it.
I had to comment here and am happy to see this line appear on CKTG - it's fantastic. Anryu-san's hammered blue
1 people found this review helpful
I will admit that I purchased one of these from a source other than CKTG about a year and a half ago. Having bought another of Anryu-san's knives in the past I came upon these AS versions via a friend and I was at the time specifically looking for a bunka styled blade with AS and had been deliberating over several here on CKTG. When I saw this knife I ordered one but it took a month or two to get - Anryu-san works less than he once did so you may wait a bit. Was it worth the wait....
My god, yes. Strangely I wasn't terribly fond of it to begin with but as the past year has wore on I slowly learned what this knife can do in place of three other previous favorites of mine. I bought it as a do-all smaller knife for our home kitchen, and over time that is exactly what it has become. I have put it lightly to my stones only once in the past year and a half and have only stropped (leather with green compound light) since that time. It's unreal how much edge-retention this blade has. It also is not all that reactive compared to others, including another AS blade I have. The hammered kurouchi has remained well intact through much use and the knife looks nearly as good as it did new, with very little patina even.
Not a laser, but the grind is quite thin and the wonderful tip is a especially so. The spine remains slightly thick and so rigid. Huge amount of character in the handling of this knife. I've grown to absolutely LOVE it.
I had to comment here and am happy to see this line appear on CKTG - it's fantastic. Anryu-san's hammered blue
