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Another addition to the Anryu AS line is the Santoku 170mm. It is made by legendary blacksmith Katsushige Anryu. Anryu-san is a fourth generation blacksmith who has been hand-making knives for over 50 years and is a founder of the famous Takefu Knife Village located in Echizen, Japan. 2 years ago he sold his business to his long time apprentice, Ikeda san and he still forges blades on a part time schedule.
We have a great fondness for Aogami Super steel, which was specifically developed for tools and knives. AS has superior wear resistance and is liked for its excellent retention and fine edge capabilities. Aogami Super is also quite easy to sharpen. Anryu-san clads the blade in a softer stainless steel, which protects the inner core from corrosion while improving strength and shock protection. Even though it is clad in a stainless steel, the AS core edge is still reactive so wiping down and drying should be done after every use.
The blade is quite thin at the heel compared to other Anryu santoku knives, coming in at 2.8mm. It is average in height and weight. Otherwise it is standard santoku fare with its classic sheep’s foot tip and gently curved belly. As with all of Anryu-san’s knives, this has a well-executed grind and a nice standard of fit and finish.
The blade is mated to a very nice octagonal maple and black pakka wood handle.Blacksmith: Ikeda and Anryu
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: AS
Cladding: Stainless Hammered
Finish: Kurouchi
HRC: 61-62
Handle: Octagonal Maple
Ferrule: Black Pakka Wood
Weight: 4.7oz
Blade Length: 172mm
Spine Thickness at Base: 2.8mm
Blade Height: 47mm
We have a great fondness for Aogami Super steel, which was specifically developed for tools and knives. AS has superior wear resistance and is liked for its excellent retention and fine edge capabilities. Aogami Super is also quite easy to sharpen. Anryu-san clads the blade in a softer stainless steel, which protects the inner core from corrosion while improving strength and shock protection. Even though it is clad in a stainless steel, the AS core edge is still reactive so wiping down and drying should be done after every use.
The blade is quite thin at the heel compared to other Anryu santoku knives, coming in at 2.8mm. It is average in height and weight. Otherwise it is standard santoku fare with its classic sheep’s foot tip and gently curved belly. As with all of Anryu-san’s knives, this has a well-executed grind and a nice standard of fit and finish.
The blade is mated to a very nice octagonal maple and black pakka wood handle.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Great smaller knife for vegetable prep, September 2, 2020Posted By: CMS - verified customer
This is a great smaller workhorse for vegetable prep that can accommodate a variety of cutting motions: push, chop, (light) rocking. Blade is thin with an excellent, 50/50 primary bevel. The secondary/edge bevel was a little dull OOTB, but this was easily addressed by a few passes on stones (2000, 6000). The knife goes through product cleanly and has good release. It doesn't have the "bite" on onion or tomato skin as some of my other knives (Takeda Kiritsuke NAS, 21 cm), but it's still good. Overall, the craftsmanship is excellent, typical of Anryu-san, especially the kurouchi and tsuchime finishes.
This is a great smaller workhorse for vegetable prep that can accommodate a variety of cutting motions: push, chop, (light) rocking. Blade is thin with an excellent, 50/50 primary bevel. The secondary/edge bevel was a little dull OOTB, but this was easily addressed by a few passes on stones (2000, 6000). The knife goes through product cleanly and has good release. It doesn't have the "bite" on onion or tomato skin as some of my other knives (Takeda Kiritsuke NAS, 21 cm), but it's still good. Overall, the craftsmanship is excellent, typical of Anryu-san, especially the kurouchi and tsuchime finishes.
