We are pleased to be able to add another blade to the new stable of Anryu AS kitchen knives. They are made from Aogami Super steel which is part of the Hitachi Blue Paper high carbon steel family, specifically developed for tools and knives. This steel has very high wear resistance and is known for its excellent retention and fine edge capabilities. It is also quite easy to sharpen. The blade is clad in a softer stainless steel which protects the inner core from corrosion, while adding strength and shock protection. But as Aogami Super is a reactive steel, wiping down and drying, especially the edge, should be done after every use.
The blade face is left with the carbon blacksmith scale, known as kurouchi, and given the great looking hammered finish so emblematic of Anryu knives. The lower blade road is satin finished to contrast with the exposed and polished AS cutting edge.
Sujihiki knives are Japanese carving knives with a double bevel (as opposed to a yanagiba, which is a single bevel blade). The name is derived from the Japanese words suji, which means tendon, and biki, which means pull. It is a perfect tool for slicing cooked proteins and soft foods like terrines and pates. It also substitutes well for a traditional yanagiba as a sushi knife. The sujihiki is much easier for many people to maintain and sharpen. It is also good for both left- and right-handed users.
The blade is mated to a nice handle made from maple and black pakka wood.
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 oz
Blade Length: 270 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 40 mm
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