安立青紙超級槌目黑打菜刀165mm 黑檀柄

This line forged by Anryu Hamono really displays what a very experience craftman can bring to you when it comes to knifemaking. It combines the wicked edge that a carbon steel can obtain, the ease of maintenance of the stainless clad and a whole lot of hand forging features that really gives a knife some "soul", all at a very approachable price.

Takumi Ikeda(池田 拓視), the fifth generation blacksmith of Anryu Hamono was trained under the guidance of Katsushige Anryu(安立 勝重). Anryu san has been forging in this industry ever since 1981, and he is still work in the workshop working on some less labour intensive tasks with all of his white hair to this date. That many years of forging have undoubtly given his abundant knowledge that result in knives with amazing performance.

The geometry is something we cannot avoid talking with Anryu's knives, they all have a very thick spine near the handle, thicker than most of the Yanagiba, but this tapers down quickly into a rather thin blade. To obtain this kind of geometry require extensive experience in forging and cannot be done by machine, that means the craftmen at Anryu Hamono put in quite some time to get each of the blade to their desired shape.

The benifit of this intricate geomety and material distribution is better to be felt in hand than told, but to put it in words, a concentrated mass around the pinch grip is that you can move the tip easily will less mass at the end, but at the same time the weight near your hand ensures the blade won't feel like a piece of paper, which increase stability. Long story short, these blades handles like Porsches, nimble but determined and precise.

Matching the amazing handling is a equally amazing sharpness, the choice of Blue Super offers the ultimate edge retention in the Hitachi carbon steel family, while it is harder to sharpen than a typical carbon steel, the very high hardness allows them to hold strong even when sharpen at a extreme angle, which definitely contributes to the edge sharpness of this line. The Sabre grind and the micro edge allows these blades to penetrate right into the surface and drop through them without much resistance, it is so nice to cut with Anryu knives that I would say the Kireaji(切れ味, Overall feel of cutting) is on par with Yoshikane knives, which are known for their performance.

Anryu Knives are really something that flew under the radars of many people, the amount of time and the level of skill that result them is incredible. This Kurouchi Tsuchime line offers you a classic looking knife with high level of craftmanship, amzing handling and experience and little compromises on maintainability, it is one of the few knives that I would say is being sold for too cheap.