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Home > Knife Types > Gyutos > Gyutos 210mm > Anryu Kurouchi Damascus Gyuto 210mm
Anryu Kurouchi Damascus Gyuto 210mm
Anryu Kurouchi Damascus Gyuto 210mm
Anryu Kurouchi Damascus Gyuto 210mm

Anryu Kurouchi Damascus Gyuto 210mm

Item #: AnryuShiroGyuto210

Average Customer Rating:
(4.5 out of 5 based on 2 reviews)

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Our Price: $170.00
Availability: Usually ships the same business day
Katsushige Anryu has been working as a blacksmith for over 50 years, hand making these strong and beautiful knives. We are proud to carry this line! The gyuto is a general chef's knife, used for every task in a kitchen. The 210mm size is one of our smaller gyuto sizes, making it small enough for any home kitchen.

The Kurouchi Damascus line has a beautiful dark finish with a damascus touch along the edge. This knife features an oval-shaped rosewood handle.

  • Weight: 6.0 ounces
  • Blade Length: 215 mm (8.5")
  • Overall Length: 360 mm (14.25")
  • Spine Thickness at Base: 3.3 mm
  • Blade Height: 46.8 mm

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  • Customer Reviews

    Product Reviews

    5  great knife, June 7, 2015
    Posted By: david a

    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 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.

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    4  Sharp, easy to sharpen, tough enough to crush stuff, February 10, 2015
    Posted By: Jordan
    2 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.

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