Anryu - Blue Super Kurouchi 170mm Santoku
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Our Comment
The Anryu Blue Super Kurouchi knife features a striking black hammered finish on the flat and Kasumi finish on the kiriha bevels, giving it a rustic, traditional look and creating a beautiful contrast.
The Blue Super carbon steel maintains a fine, quality cutting edge for an extended period. Sandwiched with soft stainless steel layers, only the exposed core steel near the edge requires thorough drying and cleaning, resulting in less maintenance than a full carbon steel knife.
The convex kiriha bevels are ground into a thin blade near the edge creating small secondary bevels that experience minimum pressure at the cutting edge.
- Edge retention: Poor/Average/Good/Great/Excellent
- Corrosion Maintenance: Low/Average/High
Specifications
| Blade Length: | 170mm |
| Overall Length: | 310mm |
| Blade Height: | 46mm at heel |
| Spine Thickness: | 4mm at heel |
| Weight: | 150g |
| Steel Category: | Carbon Steel |
| Steel Type: | Blue Paper Super (Aogami Super) |
| Hardness: | 61-65HRC |
| Construction: | Sanmai (Three layers) |
| Outer layers: Stainless Clad | |
| Finish: | Kurouchi (black forge scale), Kasumi (Hazy) |
| Handle Type: | Japanese Wa handle |
| Octagonal, Teak | |
| Made in: | Echizen, Fukui, Japan |
| Other note: |
Sharpening
- Touch up and sharpen regularly to remove micro cracks that develop from normal use and corrosion. This will minimise the chance of chipping. We recommend sharpening on whetstones.
- Using fixed cross-blade type pull-through sharpeners is strongly not recommended. They can chip knives instantly only with a little twisting motion.
Care and Use
Use
- Do not attempt twisting or torqueing while cutting.
- Do not cut bones, frozen foods or any other hard objects. Use an appropriate knife like thick blades.
- Using a timber or synthetic rubber cutting board is recommended. Plastic should be fine, but glass, ceramic, or bamboo boards should be avoided.
Cleaning
- Dry well after washing. You may use hot water to assist.
- No dishwasher use.
Storing
- Apply a thin coat of camellia oil, particularly when storing a carbon steel knife for a long period.
- Storing in a cover or sheath that has been contaminated with rust is not recommended.
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ABOUT THE MAKER AND BRAND
Anryu
安立
Anryu Hamono, founded in 1873 by Hansaburo Anryu in Echizen, Japan, is renowned for its exquisite, hand-forged knives. Katsushige Anryu, the fourth-generation blacksmith, began his journey in 1959 and has since passed on his skills to his nephew, Takumi Ikeda. Known for their integrity and craftsmanship, Anryu Hamono knives feature exceptional sharpness, durability, and unique designs, making them highly sought after by chefs and knife enthusiasts worldwide.
What is
Gift Wrapping and Card
We offer gift wrapping for your purchase. You can also purchase a Hazuki Gift Card to let your recipient choose their own gift.
