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After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work.
The new line of knives coming from this master are fashioned from Aogami Super steel which has been hammer forged with a soft stainless steel cladding. This protects the core steel from corrosion and makes the blade more "forgiving" than the very hard core steel. The cladding (hagane) is enhanced with both kurouchi (blacksmith) and tsuchime (hammered) finishes.
180mm gyutos are about as short as gyutos get. They are a great option for those people who prefer compact knives or chefs with very restricted board space. This small scale cutter is also a great choice for prepping garnishes and other smaller items. This knife will appeal to rock and push cutters alike. The blade is mated to a nice octagonal handle made from maple and black pakka wood.Blacksmith: Ikeda san
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: AS
Cladding: Stainless Hammered
Finish: Kurouchi
HRC: 61-62
Handle: Octagonal Maple
Ferrule: Black Pakka Wood
Weight: 4.9 oz
Blade Length: 180 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 42 mm
The new line of knives coming from this master are fashioned from Aogami Super steel which has been hammer forged with a soft stainless steel cladding. This protects the core steel from corrosion and makes the blade more "forgiving" than the very hard core steel. The cladding (hagane) is enhanced with both kurouchi (blacksmith) and tsuchime (hammered) finishes.
180mm gyutos are about as short as gyutos get. They are a great option for those people who prefer compact knives or chefs with very restricted board space. This small scale cutter is also a great choice for prepping garnishes and other smaller items. This knife will appeal to rock and push cutters alike. The blade is mated to a nice octagonal handle made from maple and black pakka wood.
