Anryu Hamono is headed by Katsushige Anryu who hails from a family that have been blacksmithing for pretty much 150 years. He continues to be a key player at Takefu knife village working with his nephew Takumi Ikeda. This level of experience and craftsmanship definitely shows in the fit and finish of these knives.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.
STEEL: Aogami (blue paper) super steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The super part indicates the highest amount of carbon steel - at up to 1.5% - out of the blue series steels. This has then been hardened to 63-64 rockwell making it very hard and capable of retaining an edge for a very long time. The blue steel core has then been wrapped in stainless steel making maintenance easy.
FINISH: Kurouchi and tsuchime. The kurouchi finish is a scale left on from the forging process.
HANDLE: Octagonal teak handle with a black pakkawood ferrule
LENGTH: 180mm in length.
MAKER: Anryu Hamono.
BEST FOR: Amazing quality and finish for the price - snap 'em up!
SAUNDERS SAYS: “Stunning fit and finish, great heat treatment, what more could you want?"
These knives are hand-forged so there may be slight variations in measurements and finishes.