Anryu Hamono
Katsushige Anryu Aogami #2 Tsuchime Gyuto with Ebony White Buffalo Horn Handle
$8,277.00
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. Instead of a stock handle, we have fitted the knife with custom Hachikaku (Octagonal) ebony / white buffalo horn wa-handle for a more refined look and better weight balance.
Spec:
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Anryu Hamono
- Craftsman: Katsushige Anryu
- 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)
- Blade Length: 210mm (8.2") / 240mm (9.4")
- Blade Height (at heel): 45.7mm / 51.6mm
- Spine Thickness
- Above heel: 2.7mm / 3.0mm
- Middle: 1.7mm / 1.7mm
- Handle
- Premium Custom Handle
- Shape: Hachikaku (Octagonal)
- Material: Ebony
- Kuchiwa: White Buffalo Horn
- Length: 135mm / 135mm
- Overall Length: 366mm / 395mm
- Weight: 176g (6.20oz) / 186g (6.56oz)
- 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.
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 2 reviews
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M
Came this afternoon and used for a dinner requiring lots of prep so gave a good feel for it. By far my favorite knife. Even if it was not visually attractive, which it is, it would still be an outstanding knife. It is rare when form is amazingly and the function is even better.
J
When I was notified that there was a Anryu knife available, I ordered immediately. I had heard that Master Anryu had retired, so I did not know what to expect. Note that I have 4 other Anryu knives. I had this style Santoku, so I wanted the matching Gyuto. When I received the knife two days later(!! in the US) I noticed that the Kanji on the knife was different, so I was concerned. But upon close inspection, I was relieved to find that this is one of the highest quality 'fit and finish' Japanese knives I own. The handle is a resin impregnated, highly polished wood. I like this style. I have other knives with this type handle. Also, this is probably the sharpest knife out of the box I have ever received. I am learning now to sharpen Japanese knives on my own, so this is a benchmark. Ikeda-san is a master craftsman like is uncle. I will buy more Anryu knives in the future.
