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Anryu  |  SKU: AR-ASTSCHKU-BU175

Anryu Aogami Super Hammered Kurouchi Bunka 175mm

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Detailed Specifications
Line Anryu Aogami Super Tsuchime Kurouchi
Profile Bunka
Bevel Type Double Bevel
Weight 179 g        6.31 oz
Edge Length 175 mm   .6.89 inch
Heel Height 48 mm     .1.89 inch
Width @ Spine 4.8 mm     0.19 inch
Width @ Mid 1.8 mm     0.07 inch
Width @ 1cm from Tip 0.8 mm     0.03 inch
Steel Blue Super / Aogami Super | Carbon
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 62 - 65
Surface Finish Kurouchi
Handle Octagonal Ebony
Region Echizen
Best for
  • Pro chefs
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    Pros Cons
  • Budget friendly
  • Excellent performance
  • Great for professionals
  • Relatively hard to sharpen

  • Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with netural detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. 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 Super / Aogami Super

      Aogami Super steel, also known as Blue Super Steel, is highly esteemed among Japanese carbon steels for its exceptional qualities. Produced by Hitachi Metals Ltd., this steel surpasses Blue Steel No.1 in its composition, featuring higher amounts of carbon, chromium, and tungsten, with the addition of molybdenum. Aogami Super is celebrated for its remarkable edge sharpness and superior edge retention capabilities. It can achieve high levels of hardness without becoming brittle, a characteristic that sets it apart and endears it to knife enthusiasts worldwide. The steel's enhanced carbon content enables it to maintain sharpness for extended periods, while the added chromium aids in rust resistance. A touch of vanadium increases its toughness, making it less prone to chipping. These attributes make Aogami Super one of the most revered high carbon steels globally, often described as a knife nerd's dream for its balance of hardness, durability, and maintenance ease.


      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 62- 65

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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: Kurouchi

      Kurouchi refers to the rustic, unpolished finish found on the blade of many traditional Japanese kitchen knives. This blacksmith's finish is characterized by its dark, textured appearance, which is the result of leaving the blade forge-scale on the steel during production. Kurouchi finish not only adds a unique aesthetic appeal but also provides certain practical benefits. It acts as a protective layer against rust and corrosion, and helps to reduce food sticking to the blade during cutting. Commonly seen on high-quality, hand-forged knives, the kurouchi finish emphasizes the artisanal nature of the knife and its heritage, making each piece distinctively unique.

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    • Handle Specs

      Profile: Octagonal WA


      • 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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    Anryu Aogami Super Hammered Kurouchi Bunka 175mm


    The Aogami Super Tsuchime (Hammered) line by Anryu Hamono. As the head of blacksmith guild of Takefu Knife Village, master Anryu's work is often considered to be one of the best from Takefu area. His knife is super thin behind the edge and the heat treatment is second to none. The hammered finish gives a rustic touch to the blade and Echizen's AS is a great pleasure to use. The stainless cladding is perfect for anyone who wishes to taste the magic of carbon steel yet afraid of the iron cladding getting rust.


    180 mm
    Weight 145 g
    Total Length 320 mm
    Tip to Heel Length 175 mm
    Blade Height at Heel 48 mm
    Width of Spine Above Heel 4.1 mm
    Width of Spine at Middle of Blade  1.6 mm
    Width of Spine at about 1 cm from tip 1.2 mm


    Steel type: Aogami (Blue) Super  core in stainless clad

    Hardness (HRC): 63-65

    Handle Design: K&S Teak wood handle. Optional handles available. 

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