Anryu AS Gyuto 240mm

Katsushige Anryu spent 50 years forging in Echizen and helped found Takefu Knife Village - actively training the next generation of Japanese blacksmiths rather than keeping the craft to himself. That contribution to the tradition is part of why the Anryu name carries weight well beyond the knives themselves. Ikeda-san now leads Anryu Hamono as Anryu-san's trusted successor, producing the AS line with the same commitment to quality that built the reputation. The 240mm gyuto is the most complete expression of what the line can do - the length and blade height to handle the full range of serious kitchen work, the AS core to hold an edge through it, and the kurouchi (black finish, as-forged surface) and tsuchime (hammered) finish to make the whole thing look as good as it performs.

Aogami Super at 61-62 HRC is hard enough that the edge develops its own character over time - one owner describes a beautiful blueish purple patina forming within two weeks of use, which is typical of how AS steel responds to regular kitchen work. The grind has enough substance at the heel to give the blade real power on the board, tapering toward the tip in a way that keeps the point nimble and precise for detail cuts. At 243mm with 50mm blade height and 188g, the knife has authoritative presence without being heavy. The flat heel to gentle belly transition handles both push and rocking cuts confidently, and the kurouchi surface provides a slight grip during cutting that several reviewers specifically note. The rosewood octagonal handle and black pakka ferrule are well-proportioned for the blade length and sit comfortably through extended prep sessions.

What Customers Are Saying: Four owners across a range of experience levels describe this as a knife that earns respect through performance rather than just appearance - though the appearance draws consistent praise too. One reviewer who was drawn to the knife through Anryu-san's role founding the Takefu collective describes it as a remarkable piece of history that performs as well as it looks, with a blade road that shimmers and a grind that thins out beautifully. A second owner notes it cuts through large produce effortlessly and the patina development over two weeks of use is genuinely attractive. A third who waited months for stock to return says the wait was worth it. All four note the overall craftsmanship is at a level that justifies the reputation.

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 maintenance with edge retention that becomes impressive over extended use.

• 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: 6.6 oz (188g)
• Blade Length: 243mm
• Total Length: 400mm
• Spine Thickness at Base: 4mm
• Blade Height: 50mm