Katsushige Anryu is a 4th generation blacksmith with over 50 years of experience forging knives. Anru San is highly regarding for skill, having received multiple awards from the Japanese government. He works in the Takefu Knife Village, hammer forging from a variety of steels.
We're pleased to offer his Aogami Super line, which offers the exceptional edge retention and toughness you find with Aogami Super, with the ease of care and stain resistance of a softer steel cladding.. Hand sharpened and finished with beautiful rosewood handles.
|Thickness at spine
|Thickness at tip
|Hardness (Rockwell scale)
|Edge / Bevel
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives