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Anryu  |  SKU: ANRY_B2TS_ST170EB

Katsushige Anryu Blue 2 Tsuchime Santoku 170mm Stainless Clad Ebony

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K&S Price: AU $289.95* inc. tax , vs:
Knifewear AU $297.0 -2.77%
Chef Knives Pro AU $357.5 -23.7%

* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2024-04-15T01:00:43Z

Detailed Specifications
Line Anryu B2 Tsuchime Stainless Clad
Profile Santoku
Bevel Type Double Bevel
Weight 173 g        6.1 oz
Edge Length 175 mm   .6.89 inch
Heel Height 48 mm     .1.89 inch
Width @ Spine 4.6 mm     0.18 inch
Width @ Mid 2.3 mm     0.09 inch
Width @ 1cm from Tip 0.7 mm     0.03 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
    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: Santoku

      The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.

      Slide for more >>

    • 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.


      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 61- 63

      << Slide for more >>

    • 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.

      << Slide for more >>

    • 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.

      << Slide for more >>

    • 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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    Katsushige Anryu Blue 2 Tsuchime Santoku 170mm Stainless Clad Ebony


    Katsushige Anryu is the forth generation blacksmith family in Echzien with history going back to 1870s. He is the head smith of the Takefu Knife Village and has been forigng knives for most of his life after graduating from high school in 1959. We are proud to present you his signature: hammered pattern Aogami #2 line.  

    Steel: Hitachi Blue 2 Core with Stainless Cladding

    Hardness: HRC 62-63

    Handle Design: K&S Ebony Handle with options

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