Most gyutos run 210mm or longer, but this 180mm version from Anryu Hamono sits closer to a hybrid of a petty and a santoku, both in size and in how it handles. Cooks who prefer a shorter blade will find it surprisingly versatile, equally at home on a small board or in a tight kitchen.
The core is Hitachi Blue Paper #2 carbon steel, wrapped in a stainless steel cladding with the rustic hammered finish that defines the Anryu Hamono lineup, and finished with an even, well-balanced grind. The handle is an oval rosewood with a black pakka wood ferrule. Anryu Hamono is led day to day by Ikeda san, who took over from Anryu san after a 50-year career, though Anryu, now over 80, still forges knives part-time.
What Customers Are Saying: One longtime collector of this line, now on a tenth knife from the same maker, describes them as consistently razor sharp out of the box and beautiful to look at. Another reviewer who has used the knife for several months reports very little blade flex and strong edge retention, noting it has become a reliable everyday option for tasks where a more expensive knife would normally be set aside.
Care Instructions: This gyuto carries a reactive carbon steel edge, so wipe and dry it immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long periods, and use a light coat of camellia oil if it will go unused for a while. Hand wash only, and keep the edge away from bones and frozen foods to protect the fine grind.Brand: Anryu Hamono
Blacksmith: Ikeda San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless Hammered
HRC: 62-63
Handle: Rosewood Oval
Edge Grind: Even (see choil photo)
Weight: 4.6 oz (130 g)
Blade Length: 183 mm
Total Length: 328 mm
Spine Thickness at Base: 4 mm
Blade Height: 46 mm
The core is Hitachi Blue Paper #2 carbon steel, wrapped in a stainless steel cladding with the rustic hammered finish that defines the Anryu Hamono lineup, and finished with an even, well-balanced grind. The handle is an oval rosewood with a black pakka wood ferrule. Anryu Hamono is led day to day by Ikeda san, who took over from Anryu san after a 50-year career, though Anryu, now over 80, still forges knives part-time.
What Customers Are Saying: One longtime collector of this line, now on a tenth knife from the same maker, describes them as consistently razor sharp out of the box and beautiful to look at. Another reviewer who has used the knife for several months reports very little blade flex and strong edge retention, noting it has become a reliable everyday option for tasks where a more expensive knife would normally be set aside.
Care Instructions: This gyuto carries a reactive carbon steel edge, so wipe and dry it immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long periods, and use a light coat of camellia oil if it will go unused for a while. Hand wash only, and keep the edge away from bones and frozen foods to protect the fine grind.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) I love these knives Excellent bladePosted By: Jonathan Hancock
5 people found this review helpful
I've had this blade for a few months now, holds it's edge very well, and has very little flex in the blade, and at this price point everyone should buy one. I mostly use it on things I'm hesitant to put my takeda on, this is quickly becoming my go-to take down knife
5 people found this review helpful
I've had this blade for a few months now, holds it's edge very well, and has very little flex in the blade, and at this price point everyone should buy one. I mostly use it on things I'm hesitant to put my takeda on, this is quickly becoming my go-to take down knife
