Anryu Knives Aogami Santoku tanaka we recommend either a Japanese

we recommend either a Japanese knife care kit (for stainless knives) or a carbon steel care kit (for reactive carbon steel knives)

A classic every day santoku made from Shirogami #2 high carbon steel and clad in a multi-layer soft iron outer

A thicker bladed knife designed for poultry boning

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 we recommend either a JapaneseMade 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.