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After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work.
This new range of knives is based around the popular steel known as Aogami Super, or AS. The steel was originally developed for tool and knife makers and it has the highest wear resistance of all the blue steels. It contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness, but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced by the use of a stainless cladding with a hammered kurouchi finish.
This is standard gyuto fare in its proportions. The 244mm length is matched to a nice height of 51mm. It has a bit of a flat spot at the heel but it quickly transforms to a gentle belly from there on. The tip is well crafted and the blade is quite thin behind the edge. It is fairly stout at the spine and the primary bevel starts just about where the kurouchi finish ends.
The knife comes with a nicely finished octagonal handle made from maple and black pakka wood.Blacksmith: Ikeda san
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: AS
Cladding: Stainless Hammered
Finish: Kurouchi
HRC: 61-62
Handle: Octagonal Maple
Ferrule: Black Pakka Wood
Weight: 6.2 oz
Blade Length: 244 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 51 mm
This new range of knives is based around the popular steel known as Aogami Super, or AS. The steel was originally developed for tool and knife makers and it has the highest wear resistance of all the blue steels. It contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness, but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced by the use of a stainless cladding with a hammered kurouchi finish.
This is standard gyuto fare in its proportions. The 244mm length is matched to a nice height of 51mm. It has a bit of a flat spot at the heel but it quickly transforms to a gentle belly from there on. The tip is well crafted and the blade is quite thin behind the edge. It is fairly stout at the spine and the primary bevel starts just about where the kurouchi finish ends.
The knife comes with a nicely finished octagonal handle made from maple and black pakka wood.
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) Super craftsmanship...gyoto 240mm So happy to get one of thesePosted By: David Rapkin
3 people found this review helpful
New to these knives and looking for a 240, I was initially drawn to this blade because of Anryu-san's half century of experience. I love that he founded the Takefu collective and is part of actively training the next generation of blacksmiths. Yet while respect and tradition brought me to this purchase, I'm staying for the performance and aesthetics: man does this thing cut, and look gorgeous doing it. It is stout, yet it's also got some nice flex, and it really thins out. The blade road just shimmers in the light of my kitchen; a really stunning looking knife. The spine and choil could maybe use just a bit of rounding, but especially at this price, I'm very glad I purchased this remarkable piece of history.
3 people found this review helpful
New to these knives and looking for a 240, I was initially drawn to this blade because of Anryu-san's half century of experience. I love that he founded the Takefu collective and is part of actively training the next generation of blacksmiths. Yet while respect and tradition brought me to this purchase, I'm staying for the performance and aesthetics: man does this thing cut, and look gorgeous doing it. It is stout, yet it's also got some nice flex, and it really thins out. The blade road just shimmers in the light of my kitchen; a really stunning looking knife. The spine and choil could maybe use just a bit of rounding, but especially at this price, I'm very glad I purchased this remarkable piece of history.
Great Product Great knifePosted By: Payson Farrar - verified customer
4 people found this review helpful
I am very happy to own this knife. The grind is amazing, it has enough meat near the handle to really give it some power on the board. It tapers nice down to the tip, cross cuts on onions are a breeze and I can even cross cut large fennel. After 2 weeks of owning this, the aogami steel has taken a really nice blueish purple patina. I love the curved choil and heel height, makes for long prep sessions very comfortable. Octagonal handle is much nicer then expected. The kurochi finish is very impressive in person and actually a nice grip while holding the knife. Great service and fast shipping, my other knives are getting jealous.
4 people found this review helpful
I am very happy to own this knife. The grind is amazing, it has enough meat near the handle to really give it some power on the board. It tapers nice down to the tip, cross cuts on onions are a breeze and I can even cross cut large fennel. After 2 weeks of owning this, the aogami steel has taken a really nice blueish purple patina. I love the curved choil and heel height, makes for long prep sessions very comfortable. Octagonal handle is much nicer then expected. The kurochi finish is very impressive in person and actually a nice grip while holding the knife. Great service and fast shipping, my other knives are getting jealous.
