Katsushige Anryu spent more than 50 years forging knives in Echizen, building a reputation serious enough that he was among the founders of Takefu Knife Village - the cooperative that became one of the most important centers of Japanese blade making. When he stepped back from daily production, he passed the hammer to his trusted apprentice, Ikeda-san, who now leads Anryu Hamono and carries forward the same standards. The AS line is Ikeda-san's work under that tradition: Aogami Super (blue paper steel) at the core, stainless cladding in san-mai construction, and a kurouchi (black finish, as-forged surface) and tsuchime (hammered) finish that gives each knife a genuinely handmade character.
Aogami Super sits at the top of the Hitachi Blue Paper family. The added tungsten and vanadium push hardness and edge retention beyond standard Blue and White steels, while the elevated chromium content gives it slightly better corrosion resistance than other carbon steels - though it still rewards attentive drying after use. At 120mm this petty is the most compact knife in the AS line, sized for precise in-hand work on fruit, aromatics, and small ingredients where a larger knife is simply too much tool. The 2.5mm spine keeps it light and nimble, and the rosewood octagonal handle with black pakka ferrule is well-proportioned and comfortable through extended detail work.
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 sharpening technique and stropping with a truly outstanding edge.
Aogami Super sits at the top of the Hitachi Blue Paper family. The added tungsten and vanadium push hardness and edge retention beyond standard Blue and White steels, while the elevated chromium content gives it slightly better corrosion resistance than other carbon steels - though it still rewards attentive drying after use. At 120mm this petty is the most compact knife in the AS line, sized for precise in-hand work on fruit, aromatics, and small ingredients where a larger knife is simply too much tool. The 2.5mm spine keeps it light and nimble, and the rosewood octagonal handle with black pakka ferrule is well-proportioned and comfortable through extended detail work.
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 sharpening technique and stropping with a truly outstanding edge.
- Blacksmith: Ikeda San
- Location: Echizen, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super (AS)
- Cladding: Stainless
- Finish: Kurouchi (Black Finish), Tsuchime (Hammered)
- HRC: 61-62
- Handle: Rosewood Octagonal
- Ferrule: Black Pakka Wood
- Weight: 2.4 oz (68g)
- Blade Length: 120mm
- Total Length: 245mm
- Spine Thickness at Heel: 2.5mm
- Blade Height: 29mm
