Katsushige Anryu San is a 4th generation blacksmith with has 50 years of experience, best known for his use of blue steel. The core steel will take an extremely keen edge with ease and hold that edge for a long time.
Anryu San has turned over most of the day to day work to his long time apprentice Ikeda Takumi. However, he is still active on the forge.
It is an excellent knife for serious beginners and seasoned veterans. It’s a great mid weight all rounder. With the carbon core and stainless cladding, you have the performance of carbon, with easier care.
Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
- Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use on hard melons or items that may torque the blade
- Description
Katsushige Anryu San is a 4th generation blacksmith with has 50 years of experience, best known for his use of blue steel. The core steel will take an extremely keen edge with ease and hold that edge for a long time.
Anryu San has turned over most of the day to day work to his long time apprentice Ikeda Takumi. However, he is still active on the forge.
It is an excellent knife for serious beginners and seasoned veterans. It’s a great mid weight all rounder. With the carbon core and stainless cladding, you have the performance of carbon, with easier care.
Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
- Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use on hard melons or items that may torque the blade