The gyuto (Japan's all-purpose chef knife) at 210mm is where Aogami Super carbon steel finds one of its most natural expressions. The format demands an edge that holds through extended prep sessions across proteins, vegetables, and aromatics without constant attention - and AS at 61-62 HRC delivers that consistently. Ikeda-san now leads Anryu Hamono following master blacksmith Katsushige Anryu, who spent 50 years in Echizen and helped found Takefu Knife Village before stepping back. The 210mm gyuto continues that lineage with the same construction that defines the AS line: Aogami Super core, stainless san-mai cladding, kurouchi (black finish, as-forged surface) and tsuchime (hammered) finish applied by hand.
At 213mm with 48mm blade height and a 4mm spine, this is a substantial, well-proportioned knife - not a laser, but ground with enough geometry that it performs thin at the edge. The flat heel section transitions to a gentle belly curve that accommodates both push cut and rocking technique without compromise, making it a natural fit for cooks who shift between cutting styles depending on what they are working with. At 164g the balance is solid rather than light, which gives the knife a confident, grounded feel through long sessions at the board. The rosewood octagonal handle and black pakka ferrule are well-matched to the blade in both proportion and character - warm grain against the dark kurouchi and hammered cladding finish.
Care Instructions: Aogami Super is reactive carbon steel and will develop a patina with use. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly - AS rewards consistent technique with edge retention that becomes noticeable over time.
At 213mm with 48mm blade height and a 4mm spine, this is a substantial, well-proportioned knife - not a laser, but ground with enough geometry that it performs thin at the edge. The flat heel section transitions to a gentle belly curve that accommodates both push cut and rocking technique without compromise, making it a natural fit for cooks who shift between cutting styles depending on what they are working with. At 164g the balance is solid rather than light, which gives the knife a confident, grounded feel through long sessions at the board. The rosewood octagonal handle and black pakka ferrule are well-matched to the blade in both proportion and character - warm grain against the dark kurouchi and hammered cladding finish.
Care Instructions: Aogami Super is reactive carbon steel and will develop a patina with use. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly - AS rewards consistent technique with edge retention that becomes noticeable over time.
- Blacksmith: Ikeda San
- Location: Echizen, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super (AS)
- Cladding: Stainless, Hammered
- Finish: Kurouchi (Black Finish)
- HRC: 61-62
- Handle: Rosewood Octagonal
- Ferrule: Black Pakka Wood
- Weight: 5.8 oz (164g)
- Blade Length: 213mm
- Total Length: 360mm
- Spine Thickness at Base: 4mm
- Blade Height: 48mm
