Eighteen months of daily kitchen use. One pass on quality stones in that entire period, with only leather stropping in between. That is the kind of edge retention testimony that Aogami Super at 61-62 HRC can produce when the grind is right - and this bunka gets the grind right. Ikeda-san continues the work of master blacksmith Katsushige Anryu, who spent 50 years in Echizen and was among the founders of Takefu Knife Village before passing the shop to his trusted apprentice. The AS line carries that legacy forward with Aogami Super core steel, stainless san-mai cladding, and a kurouchi (black finish, as-forged surface) and tsuchime (hammered) finish applied to each knife by hand.
The bunka format gives this knife a particular edge in daily use. The reverse tanto tip opens up fine point work, the gently curved belly handles the full range of cutting motions from push to rocking, and the 48mm blade height provides knuckle clearance through board work without excess mass. At 174mm and 154g with a 4mm spine, it is solid and stiff in hand - not a laser in the traditional sense, but ground thin enough behind the edge that it performs like one at the cutting point. The kurouchi cladding holds up well to regular use and develops a low, attractive patina over time. The hammered surface contributes to food release along the blade road. The rosewood octagonal handle with black pakka ferrule fits comfortably in a range of hand sizes and suits extended prep sessions well.
What Customers Are Saying: Three owners across a wide range of experience levels all land on the same verdict: this is a knife that becomes more impressive over time. The long-term owner who used it as their primary kitchen knife for 18 months with minimal sharpening describes it as replacing three previous favorites - the edge retention, character in the hand, and surprisingly low reactivity compared to other AS blades set it apart. A second owner calls it a masterpiece and praises the handle fit and overall build quality. A third notes the combination of beautiful craftsmanship and exceptional value. There is a consistent theme across all three: the knife rewards patience and reveals its qualities over time rather than all at once.
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 - AS rewards consistent maintenance with outstanding edge retention.
The bunka format gives this knife a particular edge in daily use. The reverse tanto tip opens up fine point work, the gently curved belly handles the full range of cutting motions from push to rocking, and the 48mm blade height provides knuckle clearance through board work without excess mass. At 174mm and 154g with a 4mm spine, it is solid and stiff in hand - not a laser in the traditional sense, but ground thin enough behind the edge that it performs like one at the cutting point. The kurouchi cladding holds up well to regular use and develops a low, attractive patina over time. The hammered surface contributes to food release along the blade road. The rosewood octagonal handle with black pakka ferrule fits comfortably in a range of hand sizes and suits extended prep sessions well.
What Customers Are Saying: Three owners across a wide range of experience levels all land on the same verdict: this is a knife that becomes more impressive over time. The long-term owner who used it as their primary kitchen knife for 18 months with minimal sharpening describes it as replacing three previous favorites - the edge retention, character in the hand, and surprisingly low reactivity compared to other AS blades set it apart. A second owner calls it a masterpiece and praises the handle fit and overall build quality. A third notes the combination of beautiful craftsmanship and exceptional value. There is a consistent theme across all three: the knife rewards patience and reveals its qualities over time rather than all at once.
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 - AS rewards consistent maintenance with outstanding edge retention.
- 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: 5.4 oz (154g)
- Blade Length: 174mm
- Total Length: 323mm
- Spine Thickness at Base: 4mm
- Blade Height: 48mm
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) perfect utility knifePosted By: CL - verified customer
10 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.
10 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
13 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
13 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
