Anryu Knives Aogami Santoku tanaka Nishida san's santoku is a

Nishida san's santoku is a very impressive example of a traditionally made knife and with its white 1# steel core it takes and retains wickedly sharp edge that makes using it an abosolute joy

A thicker bladed knife designed for poultry boning

This daily driver is thick above the heel with an aggressive distal taper

A triangular shaped tip and a significantly thicker blade than most other knives the Honesuki is designed to make short work of boning chicken

bold and stylish gyuto with an excellent convex grind

Anryu Knives Aogami Santoku tanaka Nishida san's santoku is aMade of Aogami Blue #2 steel and clad in stainless steel this is knife that has the best of both worlds, the joy of carbon but with the easy to care for addition of stainless cladding. This daily driver is thick above the heel with an aggressive distal taper, flat grind to its thin edge. An ideal all rounder and workhorse for any kitchen.