These exceptional knives are crafted using Aogami Super (AS) steel, renowned for its outstanding edge retention and ease of sharpening. Among the Blue Paper steels, AS has the highest carbon and chromium content, giving it superior hardness and slightly better corrosion resistance. To further enhance durability and reduce maintenance, the AS core is clad in a softer, more ductile stainless steel, offering added protection while retaining excellent cutting performance.
The Anryu AS Gyuto 240mm is a versatile, full-size chef’s knife ideal for tackling everything from large cuts of meat to delicate herbs. The added blade length offers increased efficiency for slicing and chopping, making it a favorite among professionals and serious home cooks alike. A flat section near the heel transitions smoothly into a gentle belly curve, supporting a wide range of cutting techniques from push and pull cuts to rocking motions.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: 6.6 oz (188 g)
Edge Length: 243 mm
Total Length: 400 mm
Spine Thickness at Base: 4 mm
Blade Height: 50 mm
The Anryu AS Gyuto 240mm is a versatile, full-size chef’s knife ideal for tackling everything from large cuts of meat to delicate herbs. The added blade length offers increased efficiency for slicing and chopping, making it a favorite among professionals and serious home cooks alike. A flat section near the heel transitions smoothly into a gentle belly curve, supporting a wide range of cutting techniques from push and pull cuts to rocking motions.
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) Super craftsmanship...gyoto 240mm So happy to get one of thesePosted By: David Rapkin
4 people found this review helpful
New to these knives and looking for a 240, I was initially drawn to this blade because of Anryu-san's half century of experience. I love that he founded the Takefu collective and is part of actively training the next generation of blacksmiths. Yet while respect and tradition brought me to this purchase, I'm staying for the performance and aesthetics: man does this thing cut, and look gorgeous doing it. It is stout, yet it's also got some nice flex, and it really thins out. The blade road just shimmers in the light of my kitchen; a really stunning looking knife. The spine and choil could maybe use just a bit of rounding, but especially at this price, I'm very glad I purchased this remarkable piece of history.
4 people found this review helpful
New to these knives and looking for a 240, I was initially drawn to this blade because of Anryu-san's half century of experience. I love that he founded the Takefu collective and is part of actively training the next generation of blacksmiths. Yet while respect and tradition brought me to this purchase, I'm staying for the performance and aesthetics: man does this thing cut, and look gorgeous doing it. It is stout, yet it's also got some nice flex, and it really thins out. The blade road just shimmers in the light of my kitchen; a really stunning looking knife. The spine and choil could maybe use just a bit of rounding, but especially at this price, I'm very glad I purchased this remarkable piece of history.
Great Product Great knifePosted By: Payson Farrar - verified customer
5 people found this review helpful
I am very happy to own this knife. The grind is amazing, it has enough meat near the handle to really give it some power on the board. It tapers nice down to the tip, cross cuts on onions are a breeze and I can even cross cut large fennel. After 2 weeks of owning this, the aogami steel has taken a really nice blueish purple patina. I love the curved choil and heel height, makes for long prep sessions very comfortable. Octagonal handle is much nicer then expected. The kurochi finish is very impressive in person and actually a nice grip while holding the knife. Great service and fast shipping, my other knives are getting jealous.
5 people found this review helpful
I am very happy to own this knife. The grind is amazing, it has enough meat near the handle to really give it some power on the board. It tapers nice down to the tip, cross cuts on onions are a breeze and I can even cross cut large fennel. After 2 weeks of owning this, the aogami steel has taken a really nice blueish purple patina. I love the curved choil and heel height, makes for long prep sessions very comfortable. Octagonal handle is much nicer then expected. The kurochi finish is very impressive in person and actually a nice grip while holding the knife. Great service and fast shipping, my other knives are getting jealous.
