"Iron is alive, it can live and it can die depending on the blacksmith"
Knife making is in Anryu san's blood. His family started as knives makers in the early 1870's. He started apprenticing as a knife maker under his father, Katsutoshi Anryu, after graduating high school in 1959. He is a fourth generation knife maker and has been working as a blacksmith for well over 50 years. Amazing. Anryu san is always striving to make better knives to please the cook using them.
Knife Type: Japanese Chef's knife
Steel Type: Blue Super steel Core(Not stain resistant for Core, Outer Steel is Stain Resistant)
Blade Type: Double Edged Blade
Blade Length: 210mm
Handle Material: Shitan Rosewood
Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of blade.
It usually takes 1-3 weeks for us to restock should this item is not available.
$129.00 USD $139.00 USD
$69.00 USD $89.00 USD