We present here a collection of OKA Multi Layers knives that are hand forged by Katsushige Anryu who is rightfully proud of being one of the founders of Takefu Knife Village. His family started making knives in the early 1870’s. Katsushige is now the fourth generation to continue this legacy. He started apprenticing under his father, Katsutoshi Anryu, after graduating high school in 1959 and now with well over 50 years of experience, he continues to forge incredible blades. Anryu san is always striving to make better knives that in turn make the cooking process that much more enjoyable.
As many of our more modern clients prefer a stainless knife, we requested that these knives were crafted with a VG10 core (HRC is 60-62) Handle is made of Rosewood with the sliver ring collar.
SANTOKU (San – 3 & Toku – benefit):
This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting.
Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish.
Normal length – 165mm to 180mm (smaller 140mm are available in a few collections)
Tip: The 170mm/180mm is the most popular multipurpose knife.
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