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Katsushige Anryu VG10 Damascus Petty 130mm

£108.00 GBP £92.00 GBP

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Knife Specifications

We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.

Style

Petty

Blade Material

VG10 Damascus

Handle Material

Pakkawood Western

Bevel

Double Bevel

Maintenance Level

Low

Edge Length

130mm

Overall Length

240mm

Spine Thickness

1.2mm/1mm

Blade Height

30mm

Weight

68g

HRC

~60

An In depth look

Blade Type

The Petty knife, a quintessential tool in Japanese cuisine, is a smaller utility knife used for precise, delicate tasks. Often considered a smaller sibling to the chef's knife, it excels in hand-held tasks like peeling, trimming, and intricate cutting. Its versatility makes it an essential for detailed culinary work.

Steel Type

VG10 steel, a high-end Japanese stainless steel, is renowned for its superior edge retention and sharpness. Enriched with carbon and chromium, it offers excellent corrosion resistance. The addition of cobalt, molybdenum, and vanadium enhances its hardness and durability, making VG10 steel ideal for crafting top-quality, long-lasting kitchen knives.

Care Information

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

Introducing

Katsushige Anryu

Katsushige Anryu is a fourth-generation blacksmith from Echizen, Japan, continuing a family legacy that began in 1873 with his great-grandfather, Hansaburo Anryu. Joining the family forge straight out of high school in 1959, Anryu-san went on to master traditional knife forging under the guidance of his father, Katsutoshi Anryu, and was later certified as a Traditional Craftsman of Japan.

Highly respected for both his craft and character, Anryu-san has served as the Chairman of the Takefu Knife Village Cooperative, a collective of Echizen’s most esteemed makers. In 2015, he was awarded a Medal of Honour for Traditional Crafts, recognising his lifelong dedication to preserving and advancing the art of Japanese bladesmithing.

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Some of our reviews

This thing IS THE BUSINESS!

Words can't explain how amazing this knife is to use and gaze at! It's my second bunka and my go to knife for everyday prep. Gyuto's aren't getting a look in at the moment. I LOVE it. Thanks Chefs Edge 👊🏽

Daryl D'Suze

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The bevels being so thin makes it easy to achieve a crazy sharp edge and cut dense vegetables rather than splitting them. The kiritsuke tip also makes precise cuts such as on garlic possible. A pleasure to use

James Palmer

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Great product, great service

Very happy with my purchase. First time customer, ordered and received a knife that had a chip which occurred during shipment. The staff at Chefs Edge were very prompt in communication and really helpful in resolving the matter. They sent out a new knife and arrived in time for a birthday. The knife itself is great quality and looks better than the photos. Overall, very happy and will be a return customer!

Jordan Tayoun

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Beautiful Knife

As the title says, an absolutely beautiful knife. Even better than the photos. Shipping was also reasonable. Very happy, would definitely recommend.

Kyle Kidder

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Fantastic knife with beautifully curated handle

Got this as a gift for one of my younger cooks who has been going above and beyond this year. Not only is the caretaking aspect of high carbon steels such as shirogami a great teacher for any future knives they may own, but its such a beautiful tsuchime finish with a fantastic grind that I found myself drooling over it aswell. 10/10 recommend not only Tsunehisa as a maker but Chefs Edge as a curator and purveyor of immaculate kitchen knives.

Evan Rolley

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Perfect knife!

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