Katsushige Anryu spent 50 years forging knives at Takefu Knife Village in Echizen - long enough to be counted among the founding members of that cooperative workshop - before passing the business to his longtime apprentice, Ikeda-san. The transition preserved everything that made Anryu Hamono worth seeking out: the hand-forging process, the Shirogami (white paper steel) #2 core, and the layered iron Damascus cladding that gives these knives their visual character. Ikeda-san continues the work with the same materials and the same workshop.
The bunka format combines the flat heel-to-gentle-belly profile of the santoku with the angled reverse tanto tip that opens up fine point work and gives the knife a more aggressive visual line. At 174mm blade length and 48mm height, this version has real board presence - the tall blade provides excellent knuckle clearance in a pinch grip through sustained vegetable prep. The construction is the key to the visual identity: the kurouchi (black as-forged) finish on the upper blade road transitions into the underlying suminagashi (flowing water) Damascus pattern as it meets the shinogi line, producing the two-tone effect visible in the photos. The 4mm spine at the heel tapers aggressively - reviewers note it thins to approximately 2mm just 20mm from the heel, making it a thin-bladed knife despite the thick handle end. Shirogami #2 at 61-62 HRC takes a very sharp edge and sharpens easily on quality water stones. Both core and cladding are reactive and require consistent care. Rosewood oval handle with black pakka ferrule. 4.9 oz.
What Customers Are Saying: Five reviewers with consistently positive reactions. The sharpness out of the box is the most common theme - one reviewer calls it the best knife in a nine-knife Japanese collection. Another describes the thinness behind the edge as remarkable: the 4mm spine thins dramatically within the first 20mm, producing a blade that slices through vegetables effortlessly. One reviewer conditioned the handle with MCT oil and beeswax after the first wash and preferred the result. One first-time carbon steel buyer noted the reactivity was more aggressive than expected on first use - the patina develops quickly, which is normal and noted directly in the care section below.
Care Instructions: Shirogami (white paper steel) #2 and the iron Damascus cladding are both highly reactive - the entire blade surface will patina and can rust if left wet. Wipe and dry during and after every use. Avoid leaving acidic foods on the blade. Apply camellia oil for long-term storage. Hand wash only. Sharpen on quality water stones.
The bunka format combines the flat heel-to-gentle-belly profile of the santoku with the angled reverse tanto tip that opens up fine point work and gives the knife a more aggressive visual line. At 174mm blade length and 48mm height, this version has real board presence - the tall blade provides excellent knuckle clearance in a pinch grip through sustained vegetable prep. The construction is the key to the visual identity: the kurouchi (black as-forged) finish on the upper blade road transitions into the underlying suminagashi (flowing water) Damascus pattern as it meets the shinogi line, producing the two-tone effect visible in the photos. The 4mm spine at the heel tapers aggressively - reviewers note it thins to approximately 2mm just 20mm from the heel, making it a thin-bladed knife despite the thick handle end. Shirogami #2 at 61-62 HRC takes a very sharp edge and sharpens easily on quality water stones. Both core and cladding are reactive and require consistent care. Rosewood oval handle with black pakka ferrule. 4.9 oz.
What Customers Are Saying: Five reviewers with consistently positive reactions. The sharpness out of the box is the most common theme - one reviewer calls it the best knife in a nine-knife Japanese collection. Another describes the thinness behind the edge as remarkable: the 4mm spine thins dramatically within the first 20mm, producing a blade that slices through vegetables effortlessly. One reviewer conditioned the handle with MCT oil and beeswax after the first wash and preferred the result. One first-time carbon steel buyer noted the reactivity was more aggressive than expected on first use - the patina develops quickly, which is normal and noted directly in the care section below.
Care Instructions: Shirogami (white paper steel) #2 and the iron Damascus cladding are both highly reactive - the entire blade surface will patina and can rust if left wet. Wipe and dry during and after every use. Avoid leaving acidic foods on the blade. Apply camellia oil for long-term storage. Hand wash only. Sharpen on quality water stones.
- Workshop: Anryu Hamono
- Blacksmith: Ikeda San
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Core Steel: Shirogami (White Paper Steel) #2
- Cladding: Reactive Iron Damascus
- Finish: Kurouchi (Black As-Forged) / Suminagashi (Flowing Water)
- HRC: 61-62
- Edge Grind: Even
- Handle: Rosewood Oval
- Ferrule: Black Pakka Wood
- Weight: 4.9 oz (140 g)
- Blade Length: 174mm
- Total Length: 320mm
- Spine Thickness at Base: 4mm
- Blade Height: 48mm
Reviews
5 review(s) WRITE A REVIEW (Reviews are subject to approval)
Fantastic all purpose blade for any kitchen!Posted By: I.V.
33 people found this review helpful
The contrast between the black kurouchi finish and the steel grey color of the Damascus blade creates a truly beautiful design that immediately catches your eye.
The handle needed a bit of work. After the first wash before using it, it became rough in a few places. After polishing it with 3M 1500 the surface was restored. I added 2-3 coats of MCT oil and some beeswax. The color of the handle changed to a beautiful French roast coffee bean color. I like the result. In the end this is my knife :)
Its sharpness is amazing. Although the spine is 5mm thick at the handle on my knife, it is a thin-bladed knife! Twenty millimeters further on it is close to 2mm, and where the K-point starts it is about 1mm. The knife is very sharp right out of the box. It slices super easily, effortlessly through the vegetables I use. I would feel completely comfortable if I had to use this knife only.
Fantastic all purpose blade for any kitchen! That's all I can say.
33 people found this review helpful
The contrast between the black kurouchi finish and the steel grey color of the Damascus blade creates a truly beautiful design that immediately catches your eye.
The handle needed a bit of work. After the first wash before using it, it became rough in a few places. After polishing it with 3M 1500 the surface was restored. I added 2-3 coats of MCT oil and some beeswax. The color of the handle changed to a beautiful French roast coffee bean color. I like the result. In the end this is my knife :)
Its sharpness is amazing. Although the spine is 5mm thick at the handle on my knife, it is a thin-bladed knife! Twenty millimeters further on it is close to 2mm, and where the K-point starts it is about 1mm. The knife is very sharp right out of the box. It slices super easily, effortlessly through the vegetables I use. I would feel completely comfortable if I had to use this knife only.
Fantastic all purpose blade for any kitchen! That's all I can say.
NOT worth itPosted By: christine ortega
27 people found this review helpful
this knief turns color QUICK! like on the first use. you have to wash it immediately. NO returns if you are not satisfied with the purchase. Its sharp but I would look for a different item/steel!
27 people found this review helpful
this knief turns color QUICK! like on the first use. you have to wash it immediately. NO returns if you are not satisfied with the purchase. Its sharp but I would look for a different item/steel!
This knife is made with carbon steel, and yes it will oxidize when you use the knife. We recommend Bar Keeper's Friend for cleaning your knife. It cleans up stains easily.
Anryu Kirouchi Damascus Bunka 165 mm Great knife
