Anryu Hamono
Anryu Aogami #2 Tsuchime Gyuto
$229.00
Pickup currently unavailable
The gyuto is hand-forged with Aogami #2 core steel with stainless steel cladding, finished by an aesthetically-pleasing tsuchime finish. Beautifully grinded with superb thinness behind-edge and a refined kasumi polish, the excellent edge geometry and distal tapering ensure a sleek cutting performance.
Spec:
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Anryu Hamono
- Craftsman: Takumi Ikeda
- Knife Type: Gyuto
- Blade
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Aogami #2 (Blue #2)
- Jigane (Cladding): Stainless Steel
- Hardness: 62-63 HRC
- Hand-forged, hand-ground, hand-sharpened
- Blade Finishes:
- Tsuchime (Hammered)
- Kasumi Polish
- Blade Length: 210mm (8.3") / 240mm (9.4")
- Blade Height (at heel): 47mm / 51mm
- Spine Thickness
- Above heel: 2.7mm / 3.0mm
- Middle: 1.9mm / 1.9mm
- Handle
- Shape: Hachikaku (Octagonal)
- Material: Walnut / Ebony
- Kuchiwa / Tsukajiri: Black Buffalo Horn
- Ginmaki: Nickel Copper (x2)
- Length: 133mm / 141mm
- Overall Length: 361mm / 395mm
- Weight:
- Walnut: 153g (5.40oz) / 177g (6.24oz)
- Ebony with Double-Ginmaki: 223g (7.87oz)
- Engraved Mark: In Japanese Kanji "Echizen Anryu" (越前 安立)
About Anryu Hamono 安立 打刃物
Katsushige Anryu is the 4th generation knife artisan at Anryu Hamono, a small knife making workshop in Echizen started by his great grandfather Hansaburo Anryu in 1873. Katsushige-san joined the family business in 1959 at a very young age. Under the guidance of his father Katsutoshi Anryu, he mastered traditional knife forging and became a certified traditional knife artisan. Highly respected for his works and his integrity, Katsushige-san was elected the chairman of the Takefu Knife Village Co-op, an association of Echizen's best knife makers. He was recognized in 2015 for the medal of honourable work of traditional crafts. Today Katsushige-san works with 5th generation Takumi Ikeda, a nephew of his.
Care:
Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.
Cutting Surface:
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
Sharpening:
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
Customer Reviews
Based on 7 reviews
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D
This knife cuts so incredibly well; it is just amazing. It is not extraordinarily thin or super light like a laser, but it is such a pleasure to use and goes through food effortlessly. This is my all-day, everyday knife. Polished spine and choil, make it beautiful to look at. For the price point, I have not used a better knife, and I have recommended this knife to all my chef friends.
A
I am completly aware that Takumi Ikeda-san is making Anryu's knives and carrying on the brand, but I feel Anryu picked the right man to carry on his brand. This knife is a meticulous piece of exactitude. :) The fit and finish, the choil polish and spine polish are perfect. The finish is so nice that it deters me from using the knife. Almost...
The balance is perfect in the pinch grip and everything is so smooth. This knife is every bit as nice as the Anryu originals. Have no fear about purchasing Takumi Ikeda-san's knives. They are amazing. It's very thin behind the edge and it has a good distal taper with a nice thin tip. It's an absolute joy to use and Anryu should know his nephew was the perfect choice to continue the family business. I can not wait to get another one.
One thing I am missing on the burrfection website is the texting when products are back in stock. Ryky please bring the texting back! Please!
P
Great knife, packed well, shipped fast have purchased from several times never an issue….
D
I really like the overall feel and balance of this knife. The spine and choil are beautifully finished. My only con is that the Buffalo and ebony shrunk the littlest bit, so the metal accents stand a little proud, and are a bit rough. But, not enough to create Hotspots. The blade is excellent! Thin and sharp!
R
I owe many knives not as much as I’d like but then you can’t have everything haha but this knife could be most awesome one I have, attention to detail is my thing and I can’t fault it it’s just Burrfect .