"Iron is alive, it can live and it can die depending on the blacksmith."
So says Katsushige Anryu, founder of the famous Takefu Knife Village located in Echizen, Japan. Anryu-san is a fourth generation blacksmith who has been hand-making knives for over 50 years. As with so many of these great smiths, the passion for his craft still burns brightly, in his heart and in his eyes!
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: Katsushige Anryu
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: AS
Cladding: Stainless Hammered
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