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Home > Knife Types > Santokus > Wa Handled Santokus > Anryu AS Santoku 170mm
Anryu AS Santoku 170mm
Anryu AS Santoku 170mm Anryu AS Santoku 170mmAnryu AS Santoku 170mmAnryu AS Santoku 170mm
Anryu AS Santoku 170mmAnryu AS Santoku 170mmAnryu AS Santoku 170mmAnryu AS Santoku 170mm

Anryu AS Santoku 170mm

Item #: AAS-S170

Average Customer Rating:
(5 out of 5 based on 1 reviews)

Read Reviews | Write a Review
Our Price: $170.00
The latest addition to Anryu AS line is the Santoku 170mm, crafted by the renowned Anryu Hamono. Katsushige Anryu is a founder of the Takefu Knife Village in Echizen, Japan, and has passed on his business to his apprentice, Ikeda-san.

The blade features Aogami Super steel known for its wear resistance, excellent edge retention, and easy sharpening. The AS core is clad in a softer stainless steel for added strength and protection against corrosion. The blade has a thin heel and a standard santoku design with a sheep's foot tip and curved belly. The handle is made of octagonal rosewood and black pakka wood, complementing the knife's overall design. As with all Ikeda-san's knives, it has a well-executed grind and is of high standard in fit and finish. However, the reactive AS core edge requires proper care and maintenance after each use.

  • Blacksmith: Ikeda-san
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: AS
  • Cladding: Stainless Hammered
  • Finish: Kurouchi
  • HRC: 61-62
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 5.0 oz (142 g)
  • Edge Length: 172 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 4.4 mm
  • Blade Height: 46.5 mm

  • Customer Reviews


    1 review(s) WRITE A REVIEW (Reviews are subject to approval)
      Great smaller knife for vegetable prep
    Posted 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.

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