This Anryu Kurouchi Damascus blade features a rounded choil which makes for a very comfortable pinch grip area. It has a nicely curved profile which does not have much of a flat area. This is a great choice for push or rock cutting styles. The blade is a dream to sharpen to a razor like edge. It is coupled to a nicely finished oval rosewood hand with black pakka wood ferrule.
After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san.Workshop: Anryu Hamono
Lead Blacksmith: Ikeda san
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2
Cladding: Damascus
Finish: Kurouchi
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 7.6 ounces
Blade Length: 242 mm (9.5")
Total Length: 400 mm (15.75")
Spine Thickness at Base: 3.1 mm
Blade Height: 51.6 mm
Video is older version
After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san.
Reviews
6 review(s) WRITE A REVIEW (Reviews are subject to approval) A rut Damascus 240 Anryu Kurouchi
First Japanese KnifePosted By: Mike C - verified customer
2 people found this review helpful
Simply a beautiful knife, this Anryu 240 is simply splendid. As my first Japanese knife, this was a good purchase as a start into the more higher end, higher maintenance knives. Right out of the box this knife was shaving hairs sharp and cuts through meat and vegetables beautifully. Extremely light compared to my Wustof 8" and at over 9" the Anryu is great for those larger cuts. I make sure to clean the blade off routinely with water and wipe it down. Still very reactive despite the protective steel overlay and already showed some tingeing after first use on some acidic materials but that adds to individual character.
My only single issue is that the blade has a tiny tiny chip towards the lower belly, a flaw with this knife I received when I inspected it after getting it. Unfortunately given the amount of grind I suspect would be needed to remove it would just cause this knife to be rejected and reforged. I'll consider this flaw a part of the character individual to my chef's knife that no one else has. Great knife, docked 1-1.5 stars for quality control.
2 people found this review helpful
Simply a beautiful knife, this Anryu 240 is simply splendid. As my first Japanese knife, this was a good purchase as a start into the more higher end, higher maintenance knives. Right out of the box this knife was shaving hairs sharp and cuts through meat and vegetables beautifully. Extremely light compared to my Wustof 8" and at over 9" the Anryu is great for those larger cuts. I make sure to clean the blade off routinely with water and wipe it down. Still very reactive despite the protective steel overlay and already showed some tingeing after first use on some acidic materials but that adds to individual character.
My only single issue is that the blade has a tiny tiny chip towards the lower belly, a flaw with this knife I received when I inspected it after getting it. Unfortunately given the amount of grind I suspect would be needed to remove it would just cause this knife to be rejected and reforged. I'll consider this flaw a part of the character individual to my chef's knife that no one else has. Great knife, docked 1-1.5 stars for quality control.
BeautifullPosted By: Steffen - verified customer
3 people found this review helpful
The shape of this knife is beautiful, which was also the reason why I choose this knife over other similar Gyutos. Excellent design and crafting makes it a joy to use. And of course the knife is as sharp and easy to sharpen as expected.
3 people found this review helpful
The shape of this knife is beautiful, which was also the reason why I choose this knife over other similar Gyutos. Excellent design and crafting makes it a joy to use. And of course the knife is as sharp and easy to sharpen as expected.
StunnerPosted By: Jesse - verified customer
2 people found this review helpful
This knife is beautiful. Although the original handle was great & was one of the better fit & finish that I've seen, I sent it out for a custom handle/saya and I would say it is the prettiest knife I own.. With that said, it also performs quite well, with a core steel that gets screaming sharp and a not too thick / not too thin grind, it can do some work. It is fairly reactive & the kurouchi is not the most durable i've seen, but not the weakest either.
2 people found this review helpful
This knife is beautiful. Although the original handle was great & was one of the better fit & finish that I've seen, I sent it out for a custom handle/saya and I would say it is the prettiest knife I own.. With that said, it also performs quite well, with a core steel that gets screaming sharp and a not too thick / not too thin grind, it can do some work. It is fairly reactive & the kurouchi is not the most durable i've seen, but not the weakest either.
Product ReviewPosted By: Bruce - verified customer
2 people found this review helpful
I don't navigate well through computer land. So I couldn't find a way to leave a description of my brief experience with the afore mentioned knife. Didn't find the thingee to click on. So to explain what I did,cleaned off the dark grey coating, Bad move? Honed the hell out of it with a porcelain rod and cut up a crop of vegetables. Couldn't be happier with the knife.Can't imagine anyone wanting better. If you're in touch with the fellow that made it, please tell him he has my respect. I think the knife looks much better without the charcoal coating. I polish it down after use,apply a bit of walnut or cocoanut oil and put it away in a slotted drawer. Need to make a good wooden sleeve for it. Sincerely, Bruce
2 people found this review helpful
I don't navigate well through computer land. So I couldn't find a way to leave a description of my brief experience with the afore mentioned knife. Didn't find the thingee to click on. So to explain what I did,cleaned off the dark grey coating, Bad move? Honed the hell out of it with a porcelain rod and cut up a crop of vegetables. Couldn't be happier with the knife.Can't imagine anyone wanting better. If you're in touch with the fellow that made it, please tell him he has my respect. I think the knife looks much better without the charcoal coating. I polish it down after use,apply a bit of walnut or cocoanut oil and put it away in a slotted drawer. Need to make a good wooden sleeve for it. Sincerely, Bruce
