Anryu san spent 50 years building a reputation among Japanese knife enthusiasts before handing the daily work of his workshop to his longtime apprentice, Ikeda san. Now over 80, Anryu still forges knives part-time, and this 270mm sujihiki carries forward the same hammered aesthetic and high-performance grind the Hammered line has long been known for.
The core is Hitachi Aogami #2 carbon steel hardened to roughly 62 to 63 HRC, wrapped in a stainless steel cladding to ease maintenance while leaving the famous rustic hammer marks visible. Because each knife is made by hand, slight variation in dimensions between individual examples should be expected. The handle is an oval rosewood with a black pakka wood ferrule, and the long, slender profile is built for clean, precise slicing work on roasts, fish, and other proteins.
Storage Note: Due to the thick spine, we do not carry a saya that fits this knife. We recommend the felt blade guard instead.
Care Instructions: The stainless cladding on the blade road is low maintenance, but the exposed Blue #2 carbon edge is reactive and will patina naturally with use, including in the hammered transition zone. Wipe and dry the blade immediately after use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. Blue #2 sharpens readily on quality water stones and rewards regular stropping.Workshop: Anryu Hamono
Lead Blacksmith: Ikeda san
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2)
Cladding: Hammered Stainless
Finish: Tsuchime (Hammered)
Handle: Oval Rosewood
Ferrule: Black Pakka Wood
Weight: 6.3 oz (180 g)
Blade Length: 264 mm
Total Length: 422 mm
Spine Thickness at Base: 4 mm
Blade Height: 40 mm
The core is Hitachi Aogami #2 carbon steel hardened to roughly 62 to 63 HRC, wrapped in a stainless steel cladding to ease maintenance while leaving the famous rustic hammer marks visible. Because each knife is made by hand, slight variation in dimensions between individual examples should be expected. The handle is an oval rosewood with a black pakka wood ferrule, and the long, slender profile is built for clean, precise slicing work on roasts, fish, and other proteins.
Storage Note: Due to the thick spine, we do not carry a saya that fits this knife. We recommend the felt blade guard instead.
Care Instructions: The stainless cladding on the blade road is low maintenance, but the exposed Blue #2 carbon edge is reactive and will patina naturally with use, including in the hammered transition zone. Wipe and dry the blade immediately after use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. Blue #2 sharpens readily on quality water stones and rewards regular stropping.
