After half a century, Anryu san has passed the reins of his business to his trusted protege, Ikeda san. The Anryu Kurouchi Damascus Bunka
knife, a testament to their craft, is meticulously forged using Shirogami #2 high carbon steel, enhanced by a multilayered iron cladding. The hardened steel, with a Rockwell hardness of 61-62 HRC, is particularly prized for its exceptional edge longevity and straightforward sharpening. Known as White #2, this steel is highly favored among blade aficionados. The exterior layer, referred to as the jigane, boasts a traditional kurouchi coating, imparting a distinctive rustic aesthetic. This coating gradually transitions into a beautifully layered, or suminagashi, blade road. While this knife is undeniably attractive, it is also reactive, necessitating careful cleaning and thorough drying both during and post-use to maintain its quality.
is a really versatile blade that is growing in popularity in the West with both professional and home chefs. The short length and tall blade combine to create a knife with very broad uses and appeal. They can be used to replace a short gyuto
, especially when you favor push cutting and chopping techniques. Of course, the great-looking reverse tanto profile also offers a compelling aesthetic especially coupled to the finely crafted rosewood oval handle with black pakka wood ferrule.
Workshop: Anryu Hamono
Blacksmith: Ikeda San
Construction: Hammer Forged, San Mai
Core Steel: White #2
Edge: Even Grind (See Photo)
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 4.9 oz (140 g)
Edge Length: 174 mm
Total Length: 320 mm
Spine Thickness at Base: 3.8 mm
Blade Height: 47.6 mm