The Anryu AS line moves quickly. One reviewer notes these knives tend to sell within hours of restocking - which tells you something about the reputation Ikeda-san has built continuing the tradition Katsushige Anryu established over 50 years in Echizen. Anryu-san was among the founders of Takefu Knife Village, and the standard he set is the one Ikeda-san now works to uphold. The nakiri (Japan's dedicated vegetable knife) is one of the most natural formats for the AS construction - flat-profiled, efficient on push cuts, and well-suited to the kind of edge retention Aogami Super delivers at its best.
The spine at 3mm is not a laser profile - but the grind more than compensates. The geometry thins from the spine toward the edge in a way that puts actual cutting performance firmly in laser territory, giving the knife a planted, solid feel on the board without the wedging that a less well-ground knife would produce. At 161mm with 51mm blade height and a gentle belly, the nakiri handles push and rocking cuts with equal confidence. The kurouchi (black finish, as-forged surface) and tsuchime (hammered) cladding stay impressively intact through regular use - one long-term owner reports the finish remains nearly as good as new after extended daily kitchen work. The rosewood octagonal handle and black pakka ferrule keep the overall aesthetic clean and consistent with the rest of the line.
What Customers Are Saying: The one reviewer on this knife owns three Anryu knives including two from the AS line, and calls this one a screamer. The grind is specifically praised as putting it firmly in laser territory despite the 3mm spine, and the edge is described as capable of holding at an insane level with Aogami Super steel at this hardness. The reviewer notes the edge is somewhat delicate given the hardness - it excels at vegetable prep but should be kept away from harder items. A highly credible review from someone who clearly knows the line well.
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 - AS rewards good technique with an outstanding edge.
The spine at 3mm is not a laser profile - but the grind more than compensates. The geometry thins from the spine toward the edge in a way that puts actual cutting performance firmly in laser territory, giving the knife a planted, solid feel on the board without the wedging that a less well-ground knife would produce. At 161mm with 51mm blade height and a gentle belly, the nakiri handles push and rocking cuts with equal confidence. The kurouchi (black finish, as-forged surface) and tsuchime (hammered) cladding stay impressively intact through regular use - one long-term owner reports the finish remains nearly as good as new after extended daily kitchen work. The rosewood octagonal handle and black pakka ferrule keep the overall aesthetic clean and consistent with the rest of the line.
What Customers Are Saying: The one reviewer on this knife owns three Anryu knives including two from the AS line, and calls this one a screamer. The grind is specifically praised as putting it firmly in laser territory despite the 3mm spine, and the edge is described as capable of holding at an insane level with Aogami Super steel at this hardness. The reviewer notes the edge is somewhat delicate given the hardness - it excels at vegetable prep but should be kept away from harder items. A highly credible review from someone who clearly knows the line well.
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 - AS rewards good technique with an outstanding edge.
- 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: 5.1 oz (144g)
- Blade Length: 161mm
- Total Length: 308mm
- Spine Thickness at Base: 3mm
- Blade Height: 51mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Excellent!!!Posted By: Jonathan Kroeker
38 people found this review helpful
First, I don’t really think these Anryu knives need a review because they fly off the shelf within hours of being in stock. This is my third Anryu and second from the AS line. This one is an absolute screamer. It’s not the thinnest on the spine but the grind certainly puts in laser territory. It will take an insane edge and stay that way. I will say the edge is a bit delicate though due to being so hard. It is suited perfectly for veggie prep but keep it away from harder items.
38 people found this review helpful
First, I don’t really think these Anryu knives need a review because they fly off the shelf within hours of being in stock. This is my third Anryu and second from the AS line. This one is an absolute screamer. It’s not the thinnest on the spine but the grind certainly puts in laser territory. It will take an insane edge and stay that way. I will say the edge is a bit delicate though due to being so hard. It is suited perfectly for veggie prep but keep it away from harder items.
