Anryu 165mm Santoku - Shirogami (White) No. 2 Kurouchi Damascus

Up for sale is a Katsushige Anryu 165mm Kurouchi Damascus Santoku.  Santoku are general purpose Japanese kitchen knives, able to tackle a wide range of tasks in the home or pro kitchen.

The knife has a Kurouchi Damascus finish, which is not very commonly done, except by some master knifemakers in the Echizen region of Japan.  This is an absolutely beautifully crafted knife, and showcases the work of the master craftsman.  Truly one needs to see, handle, and use his knives to appreciate the skill and effort he puts into them.

Katsushige Anryu is a fourth generation blacksmith from the Echizen/Takefu region of Japan, widely known as one of oldest and most famous cutlery production centers there.  He has been making knives for many decades, and is among my personal favorite knife makers.  Anryu-san does some of the best forging, grinding, heat treat, and finishing, and his knives always have that form follows function appeal.  This example has a dark colored rosewood handle.

The Kurouchi Damascus finish is just beautiful to behold, and looks even nicer with some use, when patina develops.  Anryu-san's engraving is wonderfully done as well.  His style is always understated, but the workmanship is exquisite.

The Hitachi Shirogami (White No. 2) steel core can very easily be sharpened to an extremely keen edge, being a fairly pure steel alloy, with not much other than iron and carbon.  Edges also last quite a long time.

Specifications/Information:

Maker - Katsushige Anryu

Shape - Santoku

Weight - 4.6oz

Overall length - 12.26 inches

Blade length - 165mm (6.50 inches)

Blade height - 1.78 inches

Blade material - Hitachi Shirogami (White) No. 2 high carbon inner core, clad with iron

Blade hardness - 61-62HRC

Edge geometry - Double bevel

Spine thickness - About 3.39mm at heel, quickly tapers to about 1.75mm midway

Finish - Kurouchi Damascus

Handle shape - Oval

Handle material - Roswood, black Pakka ferrule

This knife comes fairly sharp from the maker.

Since these knives are made from reactive high carbon steel and iron, it is very important to keep them dry and well maintained.  While in use, please wipe the knife dry if it needs setting aside for any period of time.  After use, wash by hand with soap and warm water, without any abrasive sponges, and dry quickly.  If extended storage is required, apply a food safe oil to the blade before storing.  After a period of use, the knife will develop a patina, making it somewhat more stain and rust resistant.

Please do not put this knife in a dishwasher!  That will quickly turn it into a slab of rust!  Also do not cut frozen foods, bone, or other hard material.

Most Japanese hand finished knives may have some minor scratches, dings, or imperfection on the blade or handle.  This is normal and not out of the ordinary.  This is especially true for Kurouchi finish knives.