On All Domestic Orders Over $100
- Knife Brands
Knife Brands- Anryu Knives
- CCK Cleavers
- Custom Knives
- Daovua Knives
- Doberman Forge
- Doi Knives
- Fujiwara Knives
- Gihei Knives
- Goko Knives
- Harukaze Knives
- Ishikawa Knives
- Kajiwara Knives
- Kamo Knives
- Kanehide Knives
- Kato Knives
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kurosaki Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masutani Knives
- Matsubara Knives
- Knife Types
Knife Types- Boning Knives
- Bunka Knives
- Bread Knives
- Chef Knives
- Cleavers
- Custom Knives
- Deba Knives
- Fillet Knives
- Folding and Hunting Knives
- Funayukis
- Gyutos
- Hankotsus
- Honesukis
- Kiritsukes
- Kogatanas
- Kurouchi Knives
- Left Handed Knives
- Nakiris
- No Handle Knives
- Oyster Knives
- Paring Knives
- Petty Knives
- Santokus
- Steak Knives
- Sujihikis
- Sushi Knives
- Usubas
- Yanagibas
- Shop All
- Accessories
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
Mr. Katsushige Anryu has over 50 years of experience as a blacksmith on display with this 210mm gyuto from his Hammered lineup. The knife is constructed of a Hitachi Aogami #2 carbon steel core hardened to 63 HRC wrapped in stainless steel for ease of maintenance. The core steel will take an extremely keen edge with ease and hold that edge for a long time. Mr. Anryu's Hammered line has built a reputation among Japanese knife enthusiasts for their high performance grinds and rustic yet refined aesthetics. As this is a handmade knife, make allowances for variations in dimensions between knives. Please note that the carbon steel core of this knife will patina with normal use and can rust if neglected.
Blacksmith: Anryu San
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Stainless
Handle: Rosewood Oval
Ferrule: Black Pakka
Weight: 6 ounces
Blade Length: 213 mm
Overall Length: 356 mm
Thickness at Heel: 2.9 mm
Blade Height: 45.8 mm
Product Reviews
Excellent in every way, February 23, 2020Posted By: Ryan R
This is my second knife from this line and it won't be the last. Fit and finish on my example is excellent. OOTB edge was very good, I took it to a Shapton 8k for a minute or two and it got scary sharp and it stays that way for a good while. Anryu's skill and experience really show on these knives and his treatment of Blue #2 is ideal in my experience. You really have to handle this knife to appreciate it, because of its light weight and balance it feels like an extension of the hand. Edge geometry is excellent, very thin behind the edge and the tip is very thin but not wispy. Edge profile is pretty standard Gyuto, it has a small, relatively flat spot for chopping and a little bit of back belly. If you are attracted to these knives I would urge you to pull the trigger while he is still making blades because he is a true master. I highly recommend this knife and the entire hammered Blue #2 line, I believe they represent a very good value.
This is my second knife from this line and it won't be the last. Fit and finish on my example is excellent. OOTB edge was very good, I took it to a Shapton 8k for a minute or two and it got scary sharp and it stays that way for a good while. Anryu's skill and experience really show on these knives and his treatment of Blue #2 is ideal in my experience. You really have to handle this knife to appreciate it, because of its light weight and balance it feels like an extension of the hand. Edge geometry is excellent, very thin behind the edge and the tip is very thin but not wispy. Edge profile is pretty standard Gyuto, it has a small, relatively flat spot for chopping and a little bit of back belly. If you are attracted to these knives I would urge you to pull the trigger while he is still making blades because he is a true master. I highly recommend this knife and the entire hammered Blue #2 line, I believe they represent a very good value.
Wow!!!, December 26, 2019 Anryu Blue #2 210mm Gyuto, May 24, 2019 A workhorse with an edge, April 22, 2019Posted By: Kyle Davenport - verified customer
I had a shun chef knife for several years, but the difference in the quality between this anryu blue #2 and the shun is most noticeable when the 2 are honed before cutting.
The blue steel is a carbon steel versus the shun's VG-10 stainless. The anryu blue steel is much, much lighter, which feels better for mincing motions and long hours.
I would recommend this knife, but don't think I'll take it out of my home kitchen.
I had a shun chef knife for several years, but the difference in the quality between this anryu blue #2 and the shun is most noticeable when the 2 are honed before cutting.
The blue steel is a carbon steel versus the shun's VG-10 stainless. The anryu blue steel is much, much lighter, which feels better for mincing motions and long hours.
I would recommend this knife, but don't think I'll take it out of my home kitchen.
Brilliant., March 10, 2019 Look no further than the letter “A”, January 17, 2019Posted By: Dave McShea - verified customer
3 people found this review helpful
You needn’t waste your time searching for anything beyond the Anryu Blue #2 Hammered Gyuto 210mm. This is my sixth knife purchase from Chef Knives To Go and as usual I received a superior product at a reasonable price with lightening fast shipping. As this was a Christmas present from my wife, she ordered it with the additional sharpening service. I can only describe the sharpness of this knife as shocking. The knife was sharpened by Mark, and I have only now realized the full potential that can be achieved with expert sharpening coupled with stropping. Cosmetically the knife is gorgeous. The transition between the hammered stainless cladding, to smooth cladding, and finally to the core Hitachi blue paper #2 steel which has now achieved a beautiful patina, is visually striking. The hand chiseled Kanji is well executed. The fit and finish are exceptional. The tang is neatly sealed where it meets the ferrule and the mating of the handle to the ferrule is seamless. The choil radius is generous and the edges smooth. The balance of the knife is neutral when used in a pinch grip and is light and nimble in use. Oh, I almost forgot to mention, it cuts like it’s going out of style! I have only had to touch it up with my MAC Black Ceramic Honing Rod, but do not anticipate any issues when the time comes to put it on the stones. Great steel, ease of sharpening, low maintenance, reasonable price, good looks and awesome performance make this knife a no brainer.
3 people found this review helpful
You needn’t waste your time searching for anything beyond the Anryu Blue #2 Hammered Gyuto 210mm. This is my sixth knife purchase from Chef Knives To Go and as usual I received a superior product at a reasonable price with lightening fast shipping. As this was a Christmas present from my wife, she ordered it with the additional sharpening service. I can only describe the sharpness of this knife as shocking. The knife was sharpened by Mark, and I have only now realized the full potential that can be achieved with expert sharpening coupled with stropping. Cosmetically the knife is gorgeous. The transition between the hammered stainless cladding, to smooth cladding, and finally to the core Hitachi blue paper #2 steel which has now achieved a beautiful patina, is visually striking. The hand chiseled Kanji is well executed. The fit and finish are exceptional. The tang is neatly sealed where it meets the ferrule and the mating of the handle to the ferrule is seamless. The choil radius is generous and the edges smooth. The balance of the knife is neutral when used in a pinch grip and is light and nimble in use. Oh, I almost forgot to mention, it cuts like it’s going out of style! I have only had to touch it up with my MAC Black Ceramic Honing Rod, but do not anticipate any issues when the time comes to put it on the stones. Great steel, ease of sharpening, low maintenance, reasonable price, good looks and awesome performance make this knife a no brainer.
In love with this knife , December 28, 2018Posted By: LJ Koch - verified customer
Semi professional chef, food truck owner and operated... this is my first legit knife. Beyond happy with there knife, and the packaging that it came it was nice too, thing is wicked sharp and am interested to see how long the edge will last before neeeding a sharpening. Shipping was very fast, will definitely be ordering another knife from Chef knives to go!
Semi professional chef, food truck owner and operated... this is my first legit knife. Beyond happy with there knife, and the packaging that it came it was nice too, thing is wicked sharp and am interested to see how long the edge will last before neeeding a sharpening. Shipping was very fast, will definitely be ordering another knife from Chef knives to go!
What nobody is saying., December 14, 2018Posted By: Jeremy
2 people found this review helpful
I bought my first "Japanese" knives in 2003. I went from Wusthof to Shun, I thought it was a good transition and still do. Trading German battle axes for "Japanese" battle axes. About a year ago I bought 1K and 5K Shapton Pro stones and a questionable strop elsewhere. I learned how to put a keen edge on those 15 year old Shuns. I thought, I am ready for some real deal Japanese knives. I had seen all kinds in the business. So I was looking at Masahiro's and the like when I came across CKTG. After browsing the inventory I really fell in love with the Anryu knife.There is just something about them that you see in two dimensions that you really don't understand until you hold it for the first time. My hammered 210 Gyuto came today. It was well packaged and the free shipping was on par with a subscription retailer. I opened the box and really enjoyed the aesthetics of the knife, as I did with my Shun 15-16 years ago. I then examined the edge, which was more than adequate. I thought to myself " I can beat that" so I broke out the 1K Shapton pro. Three passes on either side gave me a solid burr. I stropped on the stone. I tested it on paper and I found the blade to be less sharp that out of the box. I was thinking "BS, I can sharpen VG-10 blades and run through paper like butter on this 1K". I broke out the Shapton pro 5K, which certain reviewers have called a "Dead" stone. On factory knives that is a fact! My Anryu sang a beautiful opera on that stone! Then I stropped the hell out of it with some .5 micron diamond paste on my questionable strop, cleaned it and decided to give it a go. After running it through onions, potatoes then sweet potatoes, I had to put it up. The knife is scary. Zero resistance through the densest of product. I actually could not tell when the blade was in the sweet potato or through it. Maybe I am the best knife sharpener ever (That is a joke), Maybe it is the best knife in the world? I just know that we were meant to be together.
2 people found this review helpful
I bought my first "Japanese" knives in 2003. I went from Wusthof to Shun, I thought it was a good transition and still do. Trading German battle axes for "Japanese" battle axes. About a year ago I bought 1K and 5K Shapton Pro stones and a questionable strop elsewhere. I learned how to put a keen edge on those 15 year old Shuns. I thought, I am ready for some real deal Japanese knives. I had seen all kinds in the business. So I was looking at Masahiro's and the like when I came across CKTG. After browsing the inventory I really fell in love with the Anryu knife.There is just something about them that you see in two dimensions that you really don't understand until you hold it for the first time. My hammered 210 Gyuto came today. It was well packaged and the free shipping was on par with a subscription retailer. I opened the box and really enjoyed the aesthetics of the knife, as I did with my Shun 15-16 years ago. I then examined the edge, which was more than adequate. I thought to myself " I can beat that" so I broke out the 1K Shapton pro. Three passes on either side gave me a solid burr. I stropped on the stone. I tested it on paper and I found the blade to be less sharp that out of the box. I was thinking "BS, I can sharpen VG-10 blades and run through paper like butter on this 1K". I broke out the Shapton pro 5K, which certain reviewers have called a "Dead" stone. On factory knives that is a fact! My Anryu sang a beautiful opera on that stone! Then I stropped the hell out of it with some .5 micron diamond paste on my questionable strop, cleaned it and decided to give it a go. After running it through onions, potatoes then sweet potatoes, I had to put it up. The knife is scary. Zero resistance through the densest of product. I actually could not tell when the blade was in the sweet potato or through it. Maybe I am the best knife sharpener ever (That is a joke), Maybe it is the best knife in the world? I just know that we were meant to be together.
Great knife , October 29, 2018 Best knife ever!, September 10, 2018Posted By: Gary - verified customer
This is a fantastic knife. Well balanced, aesthetically appealing and razor sharp. It is light in weight without feeling too fragile. I particularly like the generous curve in the blade where it meets the handle. This makes it particularly comfortable to pinch grip when cutting. I was pleased enough with this knife that I ordered a second one for my son who is a professional chef.
This is a fantastic knife. Well balanced, aesthetically appealing and razor sharp. It is light in weight without feeling too fragile. I particularly like the generous curve in the blade where it meets the handle. This makes it particularly comfortable to pinch grip when cutting. I was pleased enough with this knife that I ordered a second one for my son who is a professional chef.
A well balanced, thoughtfully smithed 210 mm gyuto - a classic!, May 10, 2018Posted By: Hari Itami - verified customer
2 people found this review helpful
This is a great knife that cuts well through thick and thin, fruits, veggies, and proteins. Very good grind. The Aogami #2 steel sharpens easily and responds well to maintenance stropping. Edge retention is very good for home use. Well balanced at the pinch grip for me, with nimble,confident control as I slice,cut, dice, mince and rock as needed. Fit and finish were very good on my example. Thank yous to the CKTG forum regulars for recommending this very nice knife and CKTG to making it available.
2 people found this review helpful
This is a great knife that cuts well through thick and thin, fruits, veggies, and proteins. Very good grind. The Aogami #2 steel sharpens easily and responds well to maintenance stropping. Edge retention is very good for home use. Well balanced at the pinch grip for me, with nimble,confident control as I slice,cut, dice, mince and rock as needed. Fit and finish were very good on my example. Thank yous to the CKTG forum regulars for recommending this very nice knife and CKTG to making it available.
Slim, Sharp and Beautiful, May 1, 2018Posted By: Justin - verified customer
1 people found this review helpful
This is my first Blue #2 knife and it is amazing. The 210 blade is the perfect length for working on large amounts of vegtables at home and great for my 20x20 cutting block. I love how sharp this blade is. At first I was worried that it was too thin compared to my VG10 and German blades but it seems to be stronger than either, even though it is much thinner. It cuts everthing well without wedging or getting caught and hasnt' seen a task it isn't up to yet. The choil is extremely comfortable and the blade is very well balanced. It feels like a natural extension of the hand. I highly recommend this blade to everyone who is on the fence. It is much easier to take care of than I thought it would be, a simple wipe down after use and no signs of rust or even a hard patina yet after several months of use. Just rinse and dry.
1 people found this review helpful
This is my first Blue #2 knife and it is amazing. The 210 blade is the perfect length for working on large amounts of vegtables at home and great for my 20x20 cutting block. I love how sharp this blade is. At first I was worried that it was too thin compared to my VG10 and German blades but it seems to be stronger than either, even though it is much thinner. It cuts everthing well without wedging or getting caught and hasnt' seen a task it isn't up to yet. The choil is extremely comfortable and the blade is very well balanced. It feels like a natural extension of the hand. I highly recommend this blade to everyone who is on the fence. It is much easier to take care of than I thought it would be, a simple wipe down after use and no signs of rust or even a hard patina yet after several months of use. Just rinse and dry.
Excellent, April 28, 2018Posted By: Johnnie smith - verified customer
This is the best knife ive ever owned. I absolutely love it. It is a pleasure to work with. The man who makes these is truly an artist. When more come in stock i am definitely going to add a few more of his different knives to my collection. And also another 210 gyuto to keep for the future. Amazing knife, cant say anything bad about it. Best i ever had
This is the best knife ive ever owned. I absolutely love it. It is a pleasure to work with. The man who makes these is truly an artist. When more come in stock i am definitely going to add a few more of his different knives to my collection. And also another 210 gyuto to keep for the future. Amazing knife, cant say anything bad about it. Best i ever had
absolutely love it, March 7, 2018Posted By: Joseph DiGerlando - verified customer
I'm pretty sure I'm not on the same level as a lot of the other chefs/cooks on this site, but I have been cooking for a decade, am currently in culinary school, and line cook at a respectable place in a medium sized town. I say all that to make the point that never have I seen, held, or used a knife that can stand up to this beautiful piece by Anryu-san. To be fair, I've only been using it for a few days, but I'm at least experienced enough to know when I've found something special. TL;DR Overall, it's an outstanding hand-forged knife that so far performs well and is of exceptional quality. Also, I'm very happy with CKTG 's pricing, shipping, and sharpening service. Keep reading for my thoughts, for what they're worth.My previous knives as reference (not great, I know): Shun Kiritsuke, Wusthof classic, Mercer Nakiri, Zelite Infinity, Daelstrong Gladiatior, and a couple others.Edge/Sharpness: out of the box, it was ridiculously sharp, likely thanks to CKTG's sharpening service, and so far after quite a bit of chopping and slicing, has only taken a couple strokes on my ceramic honing rod and the strop I also ordered from here. Even then, it didn't actually NEED honing, because it was still extremely sharp. Every other knife I've used has lost more of its edge quicker and was much harder to get back than this one. I'm sure some of the higher end knives on this site might have a slightly sharper edge, but trust me, this baby is more than sharp enough.Performance: Comfortable, surprisingly light, and balanced maybe a millimeter further down the blade than where I would normally do a pinch grip. However, the knife is comfortable and light enough that adjusting my grip doesn't feel unnatural in the slightest. Appearance: it's very attractive, and the hammered pattern is quite appealing due to the fact that it's well done but obviously still hand crafted. It's not flashy from a moderate distance, but up close you can really see the quality and intricacies that give it a sense of uniqueness and beauty. Customer service: On par with the knife. I think with processing and the sharpening service, it took about 3 days start to finish to get here. Packaging was good and included a card listing what was done during sharpening.I'll be using this knife for 60 hours/week between culinary school and work, and right now I have no doubts that with proper care and maintenance, it will do the job admirably. I may try other brands just because I have an increasing obsession with collecting japanese knives, and I can 100% say I'll order them from CKTG.
I'm pretty sure I'm not on the same level as a lot of the other chefs/cooks on this site, but I have been cooking for a decade, am currently in culinary school, and line cook at a respectable place in a medium sized town. I say all that to make the point that never have I seen, held, or used a knife that can stand up to this beautiful piece by Anryu-san. To be fair, I've only been using it for a few days, but I'm at least experienced enough to know when I've found something special. TL;DR Overall, it's an outstanding hand-forged knife that so far performs well and is of exceptional quality. Also, I'm very happy with CKTG 's pricing, shipping, and sharpening service. Keep reading for my thoughts, for what they're worth.My previous knives as reference (not great, I know): Shun Kiritsuke, Wusthof classic, Mercer Nakiri, Zelite Infinity, Daelstrong Gladiatior, and a couple others.Edge/Sharpness: out of the box, it was ridiculously sharp, likely thanks to CKTG's sharpening service, and so far after quite a bit of chopping and slicing, has only taken a couple strokes on my ceramic honing rod and the strop I also ordered from here. Even then, it didn't actually NEED honing, because it was still extremely sharp. Every other knife I've used has lost more of its edge quicker and was much harder to get back than this one. I'm sure some of the higher end knives on this site might have a slightly sharper edge, but trust me, this baby is more than sharp enough.Performance: Comfortable, surprisingly light, and balanced maybe a millimeter further down the blade than where I would normally do a pinch grip. However, the knife is comfortable and light enough that adjusting my grip doesn't feel unnatural in the slightest. Appearance: it's very attractive, and the hammered pattern is quite appealing due to the fact that it's well done but obviously still hand crafted. It's not flashy from a moderate distance, but up close you can really see the quality and intricacies that give it a sense of uniqueness and beauty. Customer service: On par with the knife. I think with processing and the sharpening service, it took about 3 days start to finish to get here. Packaging was good and included a card listing what was done during sharpening.I'll be using this knife for 60 hours/week between culinary school and work, and right now I have no doubts that with proper care and maintenance, it will do the job admirably. I may try other brands just because I have an increasing obsession with collecting japanese knives, and I can 100% say I'll order them from CKTG.
Anryu Blue #2 Hammered 210 Gyuto/excellent, December 19, 2017 Anryu, December 19, 2017 Fantastic Knife-Definitely recommend, July 22, 2017Posted By: Jonathan - verified customer
I purchased this as a friend's wedding present, just like the reviews have said the out of the box edge leaves some to be desired, but it sharpens easily and very well. I may be purchasing one for myself in the near future. Highly recommend this gyuto for both enthusiasts, professionals, and home cooks.
I purchased this as a friend's wedding present, just like the reviews have said the out of the box edge leaves some to be desired, but it sharpens easily and very well. I may be purchasing one for myself in the near future. Highly recommend this gyuto for both enthusiasts, professionals, and home cooks.
Awesome!!!, June 14, 2017 Product Review, July 10, 2016Posted By: Jason - verified customer
I had bought the 240mm version first but it was a little too long for my small kitchen but I loved it so much I bought this version.The hammered effect is aesthetically pleasing but also seems to help avoid product sticking to it.The experience of the blacksmith shines through in this knife. It's the right balance of thinness behind the edge that makes it a great choice for everyday use. It's become my go to knife in the kitchen and makes me smile when I use.
I had bought the 240mm version first but it was a little too long for my small kitchen but I loved it so much I bought this version.The hammered effect is aesthetically pleasing but also seems to help avoid product sticking to it.The experience of the blacksmith shines through in this knife. It's the right balance of thinness behind the edge that makes it a great choice for everyday use. It's become my go to knife in the kitchen and makes me smile when I use.
a stunner, July 8, 2016Posted By: kevin - verified customer
I have bought 3 knives from this line, two for my kitchen and one as a gift. These are great cutting knives--fine steel and thin grinds but what sets these apart from many is presence. People react to these knives. The finish, profile, and handle quality all come together into a collective oooh that in my experience is unusual. The impression only deepens as they use them to cut. They fall through product, are light and balanced, and due to the excellent fit and finish there is nothing to interfere with the experience of cutting with such a fine knife. I may try, unsuccessfully, to get them to try another, but they won't let go of the Anryu. CKTG as always was exceptional in all regards.
I have bought 3 knives from this line, two for my kitchen and one as a gift. These are great cutting knives--fine steel and thin grinds but what sets these apart from many is presence. People react to these knives. The finish, profile, and handle quality all come together into a collective oooh that in my experience is unusual. The impression only deepens as they use them to cut. They fall through product, are light and balanced, and due to the excellent fit and finish there is nothing to interfere with the experience of cutting with such a fine knife. I may try, unsuccessfully, to get them to try another, but they won't let go of the Anryu. CKTG as always was exceptional in all regards.
Quality knife, June 17, 2016Posted By: Chris Rhall - verified customer
2 people found this review helpful
What a knife, Great feel in the hand , very manageable, Good for Pinch grip. I have prepared several meals with this knife and have had no trouble with any food products. The knife Was sharp out of the Box but the strop made some difference to the edge. I am sure it will be even better after going onto the stones
2 people found this review helpful
What a knife, Great feel in the hand , very manageable, Good for Pinch grip. I have prepared several meals with this knife and have had no trouble with any food products. The knife Was sharp out of the Box but the strop made some difference to the edge. I am sure it will be even better after going onto the stones
Quality knife, June 15, 2016 I love this knife , June 9, 2016Posted By: Ben - verified customer
I can't say enough to good things about this knife. I originally bought it to have something longer then my bunka for when I'm on the line, but now I find myself using it for almost everything. It arrivedoesn't sharp enough to shave hair, and takes and holds a frightening edge. It's light, and well balanced. It's my favorite knife in my roll.
I can't say enough to good things about this knife. I originally bought it to have something longer then my bunka for when I'm on the line, but now I find myself using it for almost everything. It arrivedoesn't sharp enough to shave hair, and takes and holds a frightening edge. It's light, and well balanced. It's my favorite knife in my roll.
Great find!, February 11, 2016Posted By: Gervais - verified customer
I have been looking for a knife to replace my 240mm Konosuke and Kanehiro gyutos as they are too large for my cooking situation. On opening the box I brought out a couple yams and proceeded to do comparative cuts with Anryu vs the Kono and Kane and it just smoked them in ease of cutting and accuracy in cutting see-through slices off the ends. And I love how the 210mm has less belly than the 240mm gyutos. This size is a much better fit for my needs. The low-ish price tag is born out in the overall cleanliness of the grinds - I give a C+ there so this may not be the blade for OCD types. But as a very-good quality and splendidly performing kitchen tool I give this one an A. The ferrule is black pakawood rather than ebony as advertised but it takes a real wood geek to tell the difference and it looks great so who cares. The rosewood portion is the real deal however. I should also mention that the oval handle feels a little small in my small - medium sized (male) hands. I feel this knife is a very good value and a real workhorse kitchen tool and do recommend it to those shopping in this price range.
I have been looking for a knife to replace my 240mm Konosuke and Kanehiro gyutos as they are too large for my cooking situation. On opening the box I brought out a couple yams and proceeded to do comparative cuts with Anryu vs the Kono and Kane and it just smoked them in ease of cutting and accuracy in cutting see-through slices off the ends. And I love how the 210mm has less belly than the 240mm gyutos. This size is a much better fit for my needs. The low-ish price tag is born out in the overall cleanliness of the grinds - I give a C+ there so this may not be the blade for OCD types. But as a very-good quality and splendidly performing kitchen tool I give this one an A. The ferrule is black pakawood rather than ebony as advertised but it takes a real wood geek to tell the difference and it looks great so who cares. The rosewood portion is the real deal however. I should also mention that the oval handle feels a little small in my small - medium sized (male) hands. I feel this knife is a very good value and a real workhorse kitchen tool and do recommend it to those shopping in this price range.
210 Anryu Hammered, July 20, 2015Posted By: shikamoo - verified customer
Ordered this knife a couple weeks ago from CKTG. Shipping to Canada was very fast.OOTB edge was surprising. After a touch up it was fantastic. Super sharp and keeps an edge well. Grind is exceptional.. minimal-to-no wedging.Fit and finish is very nice for the price point. For the price I don't think you can get an overall more beautiful and higher performing knife. Anryu's craftsmanship shows with its aesthetics and performance.
Ordered this knife a couple weeks ago from CKTG. Shipping to Canada was very fast.OOTB edge was surprising. After a touch up it was fantastic. Super sharp and keeps an edge well. Grind is exceptional.. minimal-to-no wedging.Fit and finish is very nice for the price point. For the price I don't think you can get an overall more beautiful and higher performing knife. Anryu's craftsmanship shows with its aesthetics and performance.
Click here to review this product
(Reviews are subject to approval)
(Reviews are subject to approval)
Email Us: 
