Anryu Blue #2 Migaki Petty 120 mm

Knives made under the Anryu brand are made by a young blacksmith named Ideka-san. He spent many years as an apprentice under the blacksmith Anyru-san before taking over the business after Anryu-san's retirement. Ikeda-san forges all of his knives by hand and works out of the Takefu knife village in Echizen city Japan. 

This beautiful petty knife is forged from Aogami #2 and has a stainless cladding. This gives the knife all the benefits of Carbon steel (edge retention, ease of sharpening, cutting feel) while remaining relatively easy to maintain. Only a small portion of the blade could rust if not kept dry and clean. It's a pretty hefty petty knife and would be great for anyone looking for a petty knife that can handle tougher butchery jobs in addition to the normal duties of a petty knife, for example, trimming Brussels Sprouts or strawberries. 

Takefu Knife Village

The Takefu Knife Village is a cooperative workshop in the Echizen region of Japan. It is the home to a long list of blacksmiths that we work with and many young and upcoming apprentices learning the trade. The area has a 700 year long history of smithing with roots in agricultural tools turned cutlery powerhouse.

Knife Care (Stainless Clad)

• This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
• Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
• Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
• Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
• Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.