170mm Anryu Aogami Super Kurouchi Wa Bunka

Katsushige Anryu was a co-founder of the Takefu Knife Village. His apprentice Takumi Ikeda learned from him and other master smiths for over 20 years before taking over as the lead blacksmith of Anryu Knives.

Takumi Ikeda also forges blades for the Masakage knife brand.

Location: Echizen, Japan

Line: N/A

Construction: San mai

Edge Steel: Aogami Super(HRC ~65)

Cladding: Stainless steel

Finish: Tsuchime

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal Rosewood and pakka wood ferrule

Weight: ~ 152g

Blade Length: 170mm

Overall Length: ~320mm

Thickness at Heel: ~4.1mm

Blade Height: ~46.7mm

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.