Anryu Kurouchi 170mm Santoku Shirogami #2

Katsushige Anryu is a 4th generation blacksmith from Takefu knife village. He started his apprenticeship under his father back in 1959, and together with Takeshi Saji, he founded the Takefu Knife Village Co-op association for Echizen's best knife smiths.

He retired in 2022 and it is now his son-in-law Takumi Ikeda who forges the knives for the Anryu brand.

Foodgear always advises against cutting any form of bones and frozen goods. Knives should not be washed in the dishwasher, as this removes sharpness and provokes rust attacks - even in stainless alloys!