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The Anryu family started making knives in the 1870s and helped establish the famous Takefu Knife Village. Katsushige Anryu is the fourth generation of this esteemed family of blacksmiths. He has just recently turned over the business to his long time apprentice Ikeda san while still working the hammer daily.
He makes this lovely gyuto from a multi-layer soft iron cladding over an inner core of White #2 high carbon steel. This is a reactive blade and will require care with cleaning and drying between uses. It is a great-looking item featuring a well-done kurouchi finish which transforms beautifully into the suminagashi multi-layer part of the blade road.
The blade is quite thick out of the handle but it then thins out nicely to the extremely fine tip. The choil area has the characteristic Anryu curve which makes for a very comfortable pinch grip. This is enhanced by the perfect balance point just forward of the heel. They are ground quite thin at the edge which adds to the outstanding cutting abilities of this well-made knife. The cutting edge profile is quite curved but will still appeal to most users whether employing rocking of push cutting styles.
We are really pleased to be able to offer these lovely knives to our customers. They are well made, handsome to behold, and an overall great value.Workshop: Anryu Hamono
Lead Blacksmith: Ikeda san
Location: Takefu Village, Echizen Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2 (White Paper #2)
Cladding: Iron / Damascus
Edge Grind: Even
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Steel: White #2
Weight: 6.2 oz (178 g)
Edge Length: 217 mm
Total Length: 360 mm
Spine Thickness at Base: 4.4 mm
Blade Height: 47.8 mm
He makes this lovely gyuto from a multi-layer soft iron cladding over an inner core of White #2 high carbon steel. This is a reactive blade and will require care with cleaning and drying between uses. It is a great-looking item featuring a well-done kurouchi finish which transforms beautifully into the suminagashi multi-layer part of the blade road.
The blade is quite thick out of the handle but it then thins out nicely to the extremely fine tip. The choil area has the characteristic Anryu curve which makes for a very comfortable pinch grip. This is enhanced by the perfect balance point just forward of the heel. They are ground quite thin at the edge which adds to the outstanding cutting abilities of this well-made knife. The cutting edge profile is quite curved but will still appeal to most users whether employing rocking of push cutting styles.
We are really pleased to be able to offer these lovely knives to our customers. They are well made, handsome to behold, and an overall great value.
Product Videos
Reviews
11 review(s) WRITE A REVIEW (Reviews are subject to approval) Very fun, nimble knifePosted By: Jordan Ross
1 people found this review helpful
I picked up this knife secondhand from a friend who purchased it through cktg.
It was suffering some serious neglect, chipped and rusted. Removed the chips and rust, thinned it to a zero, and put a full mirror polish and WOW.
This knife is a performer. The edge this can take is out of this world, screaming sharp, and it holds well too, I've only needed to strop it twice in the past month and that takes less than a minute to do.
The patina it takes on is also astounding, you get a beautiful oil spill blue and purple, and even with the full mirror polish the damascus pattern reemerges with kasumi haziness.
And the Geometry is very fun, a little asymmetrical with a right hand preference as the right side primary bevel is a little more shallow than the left, I'm curious how this varies knife to knife.
If this knife comes back in stock, I highly recommend it, but be mindful of how reactive the combination of White #2 and iron are, so make sure to wipe between use or your patina will go uncontrolled and straight rust
1 people found this review helpful
I picked up this knife secondhand from a friend who purchased it through cktg.
It was suffering some serious neglect, chipped and rusted. Removed the chips and rust, thinned it to a zero, and put a full mirror polish and WOW.
This knife is a performer. The edge this can take is out of this world, screaming sharp, and it holds well too, I've only needed to strop it twice in the past month and that takes less than a minute to do.
The patina it takes on is also astounding, you get a beautiful oil spill blue and purple, and even with the full mirror polish the damascus pattern reemerges with kasumi haziness.
And the Geometry is very fun, a little asymmetrical with a right hand preference as the right side primary bevel is a little more shallow than the left, I'm curious how this varies knife to knife.
If this knife comes back in stock, I highly recommend it, but be mindful of how reactive the combination of White #2 and iron are, so make sure to wipe between use or your patina will go uncontrolled and straight rust
sweet knife Great Knife and price! You will be spoiled by this knifePosted By: Joe - verified customer
Out of the box, it is verysharp. the details are also very fine tuned. Handle feels superb in your hand; it is smooth and easy to grip. Like the title says, you will be spoiled by this knife...other knives are a chore to use, and I find myself using this for everything in the kitchen. Pair this knife with a high grit wet stone and you have a recipe for a screaming sharp knife. 10/10 would recommend. Customer service from Chef Knives To Go was also great. Shipping was really fast (2 days).
Out of the box, it is verysharp. the details are also very fine tuned. Handle feels superb in your hand; it is smooth and easy to grip. Like the title says, you will be spoiled by this knife...other knives are a chore to use, and I find myself using this for everything in the kitchen. Pair this knife with a high grit wet stone and you have a recipe for a screaming sharp knife. 10/10 would recommend. Customer service from Chef Knives To Go was also great. Shipping was really fast (2 days).
Perfect! Best professional chef's knife Excellent knife, beautiful finish, great performance My favorite corporal object great knifePosted By: david a - verified customer
i bought this as a gift but i had a couple days to look it over. The fit and finish on the handle was perfect. The rosewood is wonderful and the whole knife is done well. It is not a very tall knife but it doesn't seem to be a problem for chopping. The edge that it came with was not that great but.....as with most knives i tend to have to sharpen them anyways (i enjoy that part). A little time on a finishing stone and the edge screams. it has a good weight to it, it feels wonderful in your hand. between the weight of the rosewood and the weight of the blade it just has a great balance. if your looking for a great knife with a slender profile look no further.
i bought this as a gift but i had a couple days to look it over. The fit and finish on the handle was perfect. The rosewood is wonderful and the whole knife is done well. It is not a very tall knife but it doesn't seem to be a problem for chopping. The edge that it came with was not that great but.....as with most knives i tend to have to sharpen them anyways (i enjoy that part). A little time on a finishing stone and the edge screams. it has a good weight to it, it feels wonderful in your hand. between the weight of the rosewood and the weight of the blade it just has a great balance. if your looking for a great knife with a slender profile look no further.
Sharp, easy to sharpen, tough enough to crush stuffPosted By: Jordan - verified customer
1 people found this review helpful
The Anryu 210 gyuto maneuvers very well. It's very comfortable and light, but sturdy enough to take some abuse for crushing garlic and ginger with the side of the blade. Just don't smash it like a hammer. Being a carbon steel knife, it's very reactive, so expect to see some discoloration. The knife is extremely sharp and it stays sharp even after a week of serious prep work. Contrary to popular belief, I believe that this knife in particular is easier to sharpen than some of my softer knives. However, that's simply my opinion.While the blade height did not bother me, it did bother a few of my friends when they used it as it was a bit shorter than other gyutos. It's not Miyabi bad, where it's difficult to chop anything, but if you're used to a taller knife, you may want to get the 240mm variant of the Anryu gyuto or perhaps another brand in general.Overall, this is a great knife if you're looking to get into razor sharp Japanese knives so long as you take care of it.
1 people found this review helpful
The Anryu 210 gyuto maneuvers very well. It's very comfortable and light, but sturdy enough to take some abuse for crushing garlic and ginger with the side of the blade. Just don't smash it like a hammer. Being a carbon steel knife, it's very reactive, so expect to see some discoloration. The knife is extremely sharp and it stays sharp even after a week of serious prep work. Contrary to popular belief, I believe that this knife in particular is easier to sharpen than some of my softer knives. However, that's simply my opinion.While the blade height did not bother me, it did bother a few of my friends when they used it as it was a bit shorter than other gyutos. It's not Miyabi bad, where it's difficult to chop anything, but if you're used to a taller knife, you may want to get the 240mm variant of the Anryu gyuto or perhaps another brand in general.Overall, this is a great knife if you're looking to get into razor sharp Japanese knives so long as you take care of it.
