At 240mm, this gyuto from Anryu Hamono is sized for cooks who want a true workhorse blade, long enough for big produce and proteins while keeping the same hand-forged character found across the rest of the Hammered line.
The core is Hitachi Aogami #2 carbon steel hardened to about 63 HRC, wrapped in stainless steel for easier maintenance while still showing off the rustic hammered texture the line is known for. Because each knife is handmade, allow for some variation in dimensions between individual examples. The handle is an oval rosewood with a black pakka wood ferrule. Anryu Hamono is run day to day by Ikeda san, who took over the workshop after Anryu san, now over 80, stepped back from daily forging following a 50-year career, though Anryu still makes knives part-time.
What Customers Are Saying: Reviewers consistently praise the performance and look of this gyuto, with several calling it the top knife in their kitchen and highlighting how sharp it arrives, especially with the optional sharpening service.
Storage Note: Due to the thick spine, we do not carry a saya that fits this knife. We recommend the felt blade guard instead.
Care Instructions: The stainless cladding on the blade road is low maintenance, but the exposed Blue #2 carbon edge is reactive and will patina naturally with use, including in the hammered transition zone. Wipe and dry the blade immediately after use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. Blue #2 sharpens readily on quality water stones and rewards regular stropping.Workshop: Anryu Hamono
Lead Blacksmith: Ikeda san
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2)
Cladding: Hammered Stainless
Finish: Tsuchime (Hammered)
Handle: Oval Rosewood
Ferrule: Black Pakka Wood
Weight: 6.8 oz (194 g)
Blade Length: 245 mm
Total Length: 400 mm
Spine Thickness at Heel: 5 mm
Blade Height: 52 mm
The core is Hitachi Aogami #2 carbon steel hardened to about 63 HRC, wrapped in stainless steel for easier maintenance while still showing off the rustic hammered texture the line is known for. Because each knife is handmade, allow for some variation in dimensions between individual examples. The handle is an oval rosewood with a black pakka wood ferrule. Anryu Hamono is run day to day by Ikeda san, who took over the workshop after Anryu san, now over 80, stepped back from daily forging following a 50-year career, though Anryu still makes knives part-time.
What Customers Are Saying: Reviewers consistently praise the performance and look of this gyuto, with several calling it the top knife in their kitchen and highlighting how sharp it arrives, especially with the optional sharpening service.
Storage Note: Due to the thick spine, we do not carry a saya that fits this knife. We recommend the felt blade guard instead.
Care Instructions: The stainless cladding on the blade road is low maintenance, but the exposed Blue #2 carbon edge is reactive and will patina naturally with use, including in the hammered transition zone. Wipe and dry the blade immediately after use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. Blue #2 sharpens readily on quality water stones and rewards regular stropping.
Reviews
5 review(s) WRITE A REVIEW (Reviews are subject to approval)
delamination? Posted By: sK sommer
17 people found this review helpful
after about a year of all day use at work, being fanatical about rinsing and drying it constantly, it seems the outer cladding is delaminating from the inner core.
This is also happening (after 3/4 years of use) to a Masakage honesuki also forged by Anryu.
leaving a neutral review bc these are my first san mai knives so I don't know if this is normal behavior or if I just have anomalous bad examples
17 people found this review helpful
after about a year of all day use at work, being fanatical about rinsing and drying it constantly, it seems the outer cladding is delaminating from the inner core.
This is also happening (after 3/4 years of use) to a Masakage honesuki also forged by Anryu.
leaving a neutral review bc these are my first san mai knives so I don't know if this is normal behavior or if I just have anomalous bad examples
Beautifully crafted Perfect Anryu Hammered Blue GyutoPosted By: Charles West - verified customer
12 people found this review helpful
As with everything here at CKTG, extraordinary quality and service, not to mention the one-of-a-kind artisan product line. This Anryu gyuto quickly became the top-of-the-food-chain knife in my kitchen. Plus, the CKTG sharpening service was more than worth the additional cost to have the knife arrive razor sharp out of the box and much easier to maintain after using it. I've been very satisfied with everything I've purchased from CKTG and highly recommend this company to everyone I know.
12 people found this review helpful
As with everything here at CKTG, extraordinary quality and service, not to mention the one-of-a-kind artisan product line. This Anryu gyuto quickly became the top-of-the-food-chain knife in my kitchen. Plus, the CKTG sharpening service was more than worth the additional cost to have the knife arrive razor sharp out of the box and much easier to maintain after using it. I've been very satisfied with everything I've purchased from CKTG and highly recommend this company to everyone I know.
