Anryu Tsushime 120mm Petty AO Super knife
The Anryu Tsushime 120mm Petty AO Super is an excellent knife that combines traditional craftsmanship with modern technology. This knife is made by Katsushige Anryu, a 4th-generation blacksmith from Takefu Knife Village who has dedicated his life to perfecting the craft of knife making. With sharpness and precision that are second to none, this petty knife is ideal for precision cutting of vegetables, fruit and meat. It is designed for both professional chefs and food enthusiasts who want the very best in their kitchen.
Features and benefits
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Description & specifications
The Anryu Tsushime 120mm Petty AO Super is an excellent knife that combines traditional craftsmanship with modern technology. This knife is made by Katsushige Anryu, a 4th-generation blacksmith from Takefu Knife Village who has dedicated his life to perfecting the craft of knife making. With sharpness and precision that are second to none, this petty knife is ideal for precision cutting of vegetables, fruit and meat. It is designed for both professional chefs and food enthusiasts who want the very best in their kitchen.
- Handmade by a 4th-generation blacksmith, ensuring high quality and traditional craftsmanship.
- Aogami Super steel with stainless cladding for optimal sharpness and durability.
- 50/50 grind for versatile use.
- Octagonal rosewood handle for a comfortable grip.
- Hardness of 64/65 HRC for long-lasting sharpness.
| Brand/series | Anryu |
| Type | Petty |
| Forging and steel | 1-layer Aogami Super / stainless cladding |
| Grind | 50/50 |
| Handle type |
Octagonal rosewood |
| Stainless | NO! |
| Hardness | 64/65 |
| Length | 120mm. |
| Height | 3.3mm. |
| Weight | 80g. |
| Width at the handle | 2mm. |
To ensure a long life and optimal performance, we recommend avoiding bones and frozen goods. The knife must not be washed in a dishwasher, as this can damage the edge and cause rust, even in stainless steel. Clean the knife with warm water and a mild soap, and dry it immediately to preserve its quality.
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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