Anryu | SKU: ANRY_B2TS_BK175EB

Katsushige Anryu Blue 2 Tsuchime Bunka 175mm Stainless Clad Ebony

Name: Katsushige Anryu Blue 2 Tsuchime Bunka 175mm Stainless Clad Ebony
Brand: Anryu
SKU: ANRY_B2TS_BK175EB
Price: 289.95 AUD
Availability: InStock

$289.95

Tax included Shipping calculated at checkout.

K&S Price: AU $289.95^* inc. tax , vs:

Carbon Knife Co

AU $310.0

-7.27%

^* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2024-04-28T09:52:19Z

Detailed Specifications

Line	Anryu B2 Tsuchime Stainless Clad
Profile	Bunka
Bevel Type	Double Bevel
Weight	177 g 6.24 oz
Edge Length	175 mm .6.89 inch
Heel Height	48 mm .1.89 inch
Width @ Spine	4.7 mm 0.19 inch
Width @ Mid	2.1 mm 0.08 inch
Width @ 1cm from Tip	0.6 mm 0.02 inch
Steel	Blue 2 / Aogami #2 \| Carbon
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	61 - 63
Surface Finish	Tsuchime
Handle	Octagonal Ebony
Region	Echizen
Best for	Pro chefs Students Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

A no fuss line that is geared towards professionals who require the excellent cutting feel and edge retention offered by the blue 2 steel, yet doesn't want to deal with the troublesome, rust prone carbon cladding. The tsuchime finish provides a rustic look while the knife itself being extremely functional. Very good value for money.

Pros	Cons
Budget friendly Excellent performance Great OOTB	Prone to rust Need extra care

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with netural detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Anryu Hamono

Katsushige Anryu, the 4th generation artisan at Anryu Hamono in Echizen, Japan, began his journey in traditional knife-making in 1959 under his father, Katsutoshi Anryu. His workshop, founded by his great-grandfather Hansaburo Anryu in 1873, is renowned for its exquisite, hand-forged knives. Known for integrity and craftsmanship, Katsushige-san was elected chairman of the Takefu Knife Village Co-op and awarded a medal for his traditional craft work in 2015. Today, he works alongside his nephew, 5th generation Takumi Ikeda, continuing the legacy of creating beautiful, durable knives with unique designs.

Profile: Bunka

A pointier version of the Santoku. The Bunka knife features a distinctive profile with a straighter edge and a pointed tip, making it versatile for a variety of kitchen tasks. Its design is a blend of the Santoku and Gyuto knives, with a blade length typically around 165mm to 180mm. The Bunka is particularly adept at slicing, dicing, and chopping fruits, vegetables, and meats, thanks to its sharp edge and comfortable handling. The angled tip, also known as a reverse tanto, provides additional precision for intricate tasks such as julienning. With its unique shape and functionality, the Bunka stands out as a multifunctional knife in the culinary world.
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Steel: Blue 2 / Aogami #2
Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 61- 63
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Construction: Sanmai - Stainless Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.
The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.
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Finish: Tsuchime

The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.
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Handle Specs
Profile: Octagonal WA
Material:
- Ebony
This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.
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