These are limited hand made Aogami #2 Tsuchime gyuto made by Katsushige Anryu, the renowned 4th generation artisan of Echizen. The knife is made of Blue #2 core steel with stainless steel cladding, finished by hand hammering (Tsuchime). We have fitted a premium custom ebony / white buffalo horn handle to make the knife perfectly balanced at heel. These knives came in a very small batch of 10 for each size.
- Origin: Echizen, Japan
- Craftsman: Mr. Katsushige Anryu
- Knife Type: Gyuto
- Steel Type: Aogami #2 (Blue #2)
- Jigane: Stainless steel
- Blade Construction: San Mai
- Hardness Level: 62+
- Blade Type: Double-edged Blade
- Blade Length: 210mm (8.2") / 240mm (9.4")
- Blade Height (at heel): 45.7mm / 51.6mm
- Blade Thickness: 2.8mm / 2.6mm
- Custom Premium Handle
- Handle Material: Ebony
- Handle Length: 135mm / 135mm
- Kuchiwa Material: White Buffalo Horn
- Weight: 176g (6.20oz) / 186g (6.56oz)
- Hand chiselled mark: In Japanese Kanji "Echizen Katsushige Made"
- Comes in the blue colored Anryu box
About Katsushige Anryu 安立 勝重
Katsushige Anryu is the 4th generation knife artisan at Anryu Hamono, a small knife making workshop in Echizen started by his great grandfather Hansaburo Anryu in 1873. Katsushige-san joined the family business in 1959 at a very young age. Under the guidance of his father Katsutoshi Anryu, he mastered traditional knife forging and became a certified traditional knife artisan. Highly respected for his works and his integrity, Katsushige-san was elected the chairman of the Takefu Knife Village Co-op, an association of Echizen's best knife makers. He was recognized in 2015 for the medal of honourable work of traditional crafts. Today Katsushige-san works with 5th generation Takumi Ikeda, a nephew of his. Knives made by Katsushige Anryu bearing his first name hand chiselled on the jigane, are one of the highest quality knives you could find.
Aogami #2 (Blue #2) is a high carbon steel found on high-end Japanese kitchen knives (Wa knives). It is not stainless steel, therefore you must wipe your knife dry after each use, in particular the core steel (cutting edge) not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on cutting edge, but that is the nature of carbon steel - not a defect. Avoid cutting into bones, frozen foods, hard fruit pits.
Cutting Surface: Wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
Sharpening: We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.