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The knives made by Katsushige Anryu have always been among the most popular we sell. Of all of his creations, he is best known for the Hammered Blue #2 line. These well liked and very recognizable knives have gained a following of home and professional chefs due to their rugged and well executed construction, as well as their charming aesthetics.
Anryu-san employs Hitachi Aogami #2 carbon steel in the manufacture of this particular line of blades. He hardens the core steel to 63 HRC and then wraps it in a soft stainless steel for ease of maintenance and added strength. Blue #2 steel will take an extremely keen edge with ease and hold that edge for a long time. Even though it is wrapped in stainless steel, the carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!
The combination of the reverse tanto-style tip and short, tall blade lend this knife a very purposeful look and versatility in use. Bunka style knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. With an edge length of just 130mm, it is also a good choice for making garnishes and undertaking detail work of all kinds.Weight: 2.6 ounces
Blade Length: 130 mm
Total Length: 260 mm
Spine Thickness at Base: 2.4 mm
Blade Height: 33.4 mm
Anryu-san employs Hitachi Aogami #2 carbon steel in the manufacture of this particular line of blades. He hardens the core steel to 63 HRC and then wraps it in a soft stainless steel for ease of maintenance and added strength. Blue #2 steel will take an extremely keen edge with ease and hold that edge for a long time. Even though it is wrapped in stainless steel, the carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!
The combination of the reverse tanto-style tip and short, tall blade lend this knife a very purposeful look and versatility in use. Bunka style knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. With an edge length of just 130mm, it is also a good choice for making garnishes and undertaking detail work of all kinds.
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