Katsushige Anryu


Anryu Aogami 2/S Tsuchime Sujihiki 270mm

About the Shape “Flesh Slicer” would be this knife’s name in English. It does just what the name suggests. Roast beef/turkey, raw meats, fish, all flesh really is a Sujihiki’s specialty.


Knife Shape Sujihiki
Blade Length 270mm
Steel Type #2 Aogami (Blue Carbon) with Stainless Steel cladding
Rockwell Hardness 61:63
Handle Wa (Japanese) Handle, Oval Rosewood with black Pakka collar
Blacksmith/Maker Katsushige Anryu

About Katsushige Anryu: “Iron is alive,” he says. “It can live and it can die, depending on the blacksmith.” Anryu san’s 6+ decade career has given him an incredible understanding of steel, and make shim one of the most prolific blacksmiths in his region. He is rightfully proud of being one of the founders of Takefu Knife Village.
Anryu san sticks to tradition when it works to his benefit, but is not afraid to introduce new techniques and steels if they can improve his knives. Despite being born in 1940, Anryu san continues to work hard, innovate, and pass his skills along to young blacksmiths.

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