Anryu Knives are an acclaimed name in the blacksmithing industry. This knife is an exemplary example of a centuries-old craft, passed down from generation to generation of the Anryu family. Katsushige Anryu, and his nephew Ikeda-san created this remarkable piece.
The Santoku is a versatile blade, perfect for cutting meat, fish, and vegetables. It has characteristics of both Nakiri (Japanese vegetable knife) and Gyuto (Japanese meat knife), making it highly practical and commonly used in home kitchens.
The Shirogami #2 (White #2) high carbon steel blade of this knife is renowned for its edge retention and sharpening capability, hardened to 61-62 HRC. It is enveloped in multiple layers of soft iron, and has a rustic kurouchi finish, yielding an eye-catching yet highly functional blade.
- White #2 Core
- HRC 61
- Blade Length: 165mm
- Kurouchi Iron Damascus Cladding
- Oval Rosewood and Pack Wood Wa Handle
- Made in Takefu Knife Village