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Master Blacksmith Katsushige Anryu has been making high quality knives by hand for over 50 years. He is the fourth generation of blade smiths following in the footsteps of his father, Katsutoshi Anryu. During this time he has received accolades and awards from several craftsmen’s guilds for his outstanding achievements and skills.
One of Anryu-san’s favorite steels is Shirogami #2, or White #2, high carbon steel. This is one of the most popular alloys used in the making of quality handmade kitchen cutlery. White #2 is named from the paper it is wrapped in at the Hitachi factory that produces these famous alloys. It is a very low-contaminate steel that is capable of taking an extremely fine edge, but does not tend to have the edge retention of some other alloys. However, it is easy and fun to sharpen. The inner core of Shirogami #2 is clad with a multi-layer damascus soft iron outer layer. This is done in the san-mai fashion, whereby the cladding is applied to both blade faces but is not wrapped over the spine. The outer cladding is given a great looking kurouchi finish.
The knife is on the long side of petty dimensions resulting in a blade with versatile characteristics. It can slice, chop, or cut almost any ingredient while still being small enough for fine work like garnishes and chiffonades. It comes with a lovely rosewood handle and black pakka wood ferrule.Weight: 3.2 ounces
Blade Length: 151 mm (5.94")
Overall Length: 277 mm (10.9")
Thickness at Heel: 3.17 mm
Blade Height: 33.97 mm
One of Anryu-san’s favorite steels is Shirogami #2, or White #2, high carbon steel. This is one of the most popular alloys used in the making of quality handmade kitchen cutlery. White #2 is named from the paper it is wrapped in at the Hitachi factory that produces these famous alloys. It is a very low-contaminate steel that is capable of taking an extremely fine edge, but does not tend to have the edge retention of some other alloys. However, it is easy and fun to sharpen. The inner core of Shirogami #2 is clad with a multi-layer damascus soft iron outer layer. This is done in the san-mai fashion, whereby the cladding is applied to both blade faces but is not wrapped over the spine. The outer cladding is given a great looking kurouchi finish.
The knife is on the long side of petty dimensions resulting in a blade with versatile characteristics. It can slice, chop, or cut almost any ingredient while still being small enough for fine work like garnishes and chiffonades. It comes with a lovely rosewood handle and black pakka wood ferrule.
Product Reviews
Anryu Petty 150mm, December 23, 2019 Sharpest knife I've ever owned , November 25, 2019
good cutter, June 27, 2017Posted By: anthony - verified customer
1 people found this review helpful
Ive been using the knife for about 2 weeks it my first knife of its kind so abit of user error may be the cause but today i cust a case of lemmons rinseing and drying the blade between each lemon and by the time i was done half of the black finish was wipped off . silver linging still just as sharp as the day i got it
1 people found this review helpful
Ive been using the knife for about 2 weeks it my first knife of its kind so abit of user error may be the cause but today i cust a case of lemmons rinseing and drying the blade between each lemon and by the time i was done half of the black finish was wipped off . silver linging still just as sharp as the day i got it
A beauty., June 9, 2017 ANRYU KUROUCHI SUMINAGASHI PETTY 150 MM, April 21, 2015 Product Review, November 1, 2013Click here to review this product
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(Reviews are subject to approval)
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