Hitachi Aogami #2, known in the West as Blue Paper #2, has a long-standing reputation for taking a razor-sharp edge and holding it for an extended stretch, and this 210mm gyuto from Anryu Hamono puts that steel to work at a length suited to both professional and home kitchens.
The core is hardened to about 63 HRC and is wrapped in stainless steel for easier upkeep, with the cladding given the rustic hammered finish the Hammered line is named for. The handle is an oval rosewood with a black pakka wood ferrule. Anryu Hamono is run day to day by Ikeda san, who took over the workshop after Anryu san, now over 80, retired from daily forging following a 50-year career, though Anryu still makes knives part-time. Note that the product video on this page shows an earlier version of the knife, so refer to the current photos for the most accurate look at what ships today.
What Customers Are Saying: One reviewer describes the gyuto as thin and relatively light while still feeling substantial on the board, with the lower portion of the blade gliding smoothly through vegetables and the hammered texture higher up helping with food release as well as looks. The overall fit and finish draws praise as extremely comfortable and user-friendly, with more than one buyer referencing the broader reputation Anryu knives carry among collectors.
Storage Note: Due to the thick spine, we do not carry a saya that fits this knife. We recommend the felt blade guard instead.
Care Instructions: The carbon steel core is reactive, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long periods, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and keep the edge away from bones and frozen foods to protect the fine grind and the patina that will naturally develop with regular use.
The core is hardened to about 63 HRC and is wrapped in stainless steel for easier upkeep, with the cladding given the rustic hammered finish the Hammered line is named for. The handle is an oval rosewood with a black pakka wood ferrule. Anryu Hamono is run day to day by Ikeda san, who took over the workshop after Anryu san, now over 80, retired from daily forging following a 50-year career, though Anryu still makes knives part-time. Note that the product video on this page shows an earlier version of the knife, so refer to the current photos for the most accurate look at what ships today.
What Customers Are Saying: One reviewer describes the gyuto as thin and relatively light while still feeling substantial on the board, with the lower portion of the blade gliding smoothly through vegetables and the hammered texture higher up helping with food release as well as looks. The overall fit and finish draws praise as extremely comfortable and user-friendly, with more than one buyer referencing the broader reputation Anryu knives carry among collectors.
Storage Note: Due to the thick spine, we do not carry a saya that fits this knife. We recommend the felt blade guard instead.
Care Instructions: The carbon steel core is reactive, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long periods, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and keep the edge away from bones and frozen foods to protect the fine grind and the patina that will naturally develop with regular use.
- 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
- Ferrule: Black Pakka Wood
- Weight: 5.9 oz (166 g)
- Blade Length: 213 mm
- Total Length: 357 mm
- Spine Thickness at Heel: 4.5 mm
- Blade Height: 48 mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) So good in handPosted By: d-rap - verified customer
10 people found this review helpful
A thin, relatively light, excellent cutter that nonetheless still feels substantial on the board. The lower blade surface is smooth, and moves easily through vegetables, while higher up the hammered texturing helps with food release and looks fantastic. The finish is excellent, resulting in an extremely comfortable, user-friendly knife. And then there's the legendary Anryu mystique to complete the package.
10 people found this review helpful
A thin, relatively light, excellent cutter that nonetheless still feels substantial on the board. The lower blade surface is smooth, and moves easily through vegetables, while higher up the hammered texturing helps with food release and looks fantastic. The finish is excellent, resulting in an extremely comfortable, user-friendly knife. And then there's the legendary Anryu mystique to complete the package.
