Katsushige Anryu is a 4th generation blacksmith from Takefu knife village. He started by apprenticing under his father back in 1959, and together with Takeshi Saji, he started 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.
| Brand/series |
Anryu |
|
Type |
Gyuto Chef's Knife |
|
Forging and steel
|
3 Layers of blue #2 / stainless cladding
|
|
Grinding
|
50/50 |
|
Handle type
|
Oval Rosewood
|
|
Stainless steel
|
NO! |
|
Hardness
|
62/63
|
|
Specs
(May vary due to handmade)
|
Length: 240mm.
Height: 50mm.
Weight: 193g.
Width out of the handle: 3mm.
|
Foodgear always advises against cutting all kinds of bones and frozen goods. Knives must not be washed in a dishwasher, as this removes sharpness and provokes rust - even in stainless alloys!
