Fourth generation blacksmith Katsushige Anryu has been making high quality knives by hand for over 50 years and follows in the footsteps of his father, Katsutoshi Anryu. Over these 50+ years he has received accolades and awards from several craftsmen’s guilds for his outstanding achievements and skills. He is one of the founders of the Takefu Knife Village in Echizen, Japan.
These fine knives are made from the super steel knowns as AS, or Aogami Super
. AS is a great steel for making knives as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen. AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat “softer” or more ductile which further protects the inner cutting core.
The Anryu AS Gyuto
210mm is an average length knife capable of taking on almost any ingredient. It is a compact blade that will find favor with most home users and professionals working in tighter environments. It features a nice length flat heel which transitions to a gentle curved belly. It should please users of all styles of cutting techniques.
Blacksmith: Katsushige Anryu
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: AS
Cladding: Stainless Hammered
Handle: Octagonal Maple
Ferrule: Black Pakka Wood
Weight: 6.0 oz
Blade Length: 215 mm
Spine Thickness at Base: 3.1 mm
Blade Height: 47 mm