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.
Care Instructions: The exposed carbon steel edge is reactive, so wipe and dry the blade immediately after each use rather than letting it sit wet. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and given the length of the blade, store it where it will not knock against other tools in a drawer.Brand: Anryu Hamono
Blacksmith: Ikeda San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless Hammered
HRC: 62-63
Handle: Rosewood Oval
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.
Care Instructions: The exposed carbon steel edge is reactive, so wipe and dry the blade immediately after each use rather than letting it sit wet. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and given the length of the blade, store it where it will not knock against other tools in a drawer.
