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Master Blacksmith Katsushige Anryu has been making high-quality knives by hand for over 50 years. He has recently retired from full-time work and handed the business over to his trusted apprentice, Ikeda san.
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 to make 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 very low-contaminate steel 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.Workshop: Anryu Hamono
Lead Blacksmith: Ikeda san
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2
HRC: 61
Cladding: Iron / Kurouchi Damascus
Core Steel: White #2 (Shiro = White Gami=Steel)
Edge Grind: Double Bevel, Even
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
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 to make 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 very low-contaminate steel 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.
Reviews
6 review(s) WRITE A REVIEW (Reviews are subject to approval)
Anryu Petty 150mm, December 23, 2019 Sharpest knife I've ever owned , November 25, 2019
good cutter, June 27, 2017Posted By: anthony - verified customer
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
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, 2013
