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
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Description & specifications
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 | Petty |
|
|
3 Layers of white #2 / soft iron |
|
|
50/50 |
|
|
Oval Rosewood |
|
|
NO! |
|
|
61/62 |
|
Specs (May vary due to handmade) |
Length: 150mm. Height: 34mm. Weight: 80g. Width out of the handle: 4.2 mm. |
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!
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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