Anryu Knives Aogami Super Rosewood Petty 12 cm

Fully hand-forged vegetable knife by Takumi Ikeda, the nephew of master blacksmith Katsushige Anryu. He learned everything from his uncle and has taken over his forge since 2020. All the series his uncle made are now made in exactly the same way by Ikeda. From forging and hardening the steel, to placing the handle and sharpening the knife.

Carbon steel

This petty is made from Japanese Aogami Super Blue Paper Steel (63 Hrc). This is a carbon steel that is razor-sharp to sharpen and easy to maintain. So this knife does need to be dried well after each cutting task but cuts finer than any stainless knife.

Stainless Sanmai

The hard Aogami Core layer (63 HRC Rockwell) is protected by 2 layers of softer stainless steel. These layers have had a Tsuchime (hammer machining) which makes food less likely to stick. Also, the upper part of the blade is not polished so the dark forging skin is still visible. This also helps against food sticking.

Patina

Because the hard core layer will discolor over time (it gets a patina layer) you get to see a nice separation of core and protective layers. This knife is only going to look tougher the more often you use it.

Octagon Handle

The octagonal handle is made of rosewood and has a head of pakka wood. This type of wood holds up well to moisture and does not require regular oiling.