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Katsushige Anryu is a fourth generation master bladesmith and has been the recipient of many awards in his over 50-year tenure as head of the Anryu Blacksmith shop in Takefu Knife Village. These include a nomination as an Excellent Successor of Traditional Craftsmen, the award of the Certificate of Traditional Craftsmen, and an award from The Kansai Bureau of Economy, Trade and Industry.
His knife making skills are now recognized worldwide and these artistic abilities can easily be seen in this lovely interpretation of the classic gyuto. The knife blade is fashioned from a core of Shirogami #2 high carbon steel with a multi-layer soft iron outer cladding. The cladding is endowed with a blacksmith, or kurouchi, finish. This protects the outer layer somewhat, but does not alleviate the need for careful drying of this reactive blade.
The spine out of the handle thins down to a very fine tip. The blade features the characteristic Anryu style rounded choil which makes for a very comfortable pinch grip area. It has a nicely curved profile which does not have much of a flat area. This is a great choice for push or rock cutting styles. The blade is a dream to sharpen to a razor like edge. It is coupled to a really nicely finished oval rosewood hand with black pakka wood ferrule.Blacksmith: Anryu San
Location: Echizen
Factory: Takefu Knife Village
Construction: Hammer Forged/San Mai
Cladding: Damascus
Finish: Kurouchi
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 7.8 ounces
Blade Length: 272 mm (10.72")
Total Length: 435 mm (17")
Spine Thickness at Base: 3.5 mm
Blade Height: 55.9 mm
His knife making skills are now recognized worldwide and these artistic abilities can easily be seen in this lovely interpretation of the classic gyuto. The knife blade is fashioned from a core of Shirogami #2 high carbon steel with a multi-layer soft iron outer cladding. The cladding is endowed with a blacksmith, or kurouchi, finish. This protects the outer layer somewhat, but does not alleviate the need for careful drying of this reactive blade.
The spine out of the handle thins down to a very fine tip. The blade features the characteristic Anryu style rounded choil which makes for a very comfortable pinch grip area. It has a nicely curved profile which does not have much of a flat area. This is a great choice for push or rock cutting styles. The blade is a dream to sharpen to a razor like edge. It is coupled to a really nicely finished oval rosewood hand with black pakka wood ferrule.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) 270mm damascus Gyuto, May 20, 2020Posted By: Aquila
I'm not a professional. I just love to cook and I like a sharp knife, which means almost every knife in the drawer is Japanese. I've been using them for going on 30 years.
I decided to give myself a very nice retirement gift, and this knife turned out to be an excellent choice. It has an amazing blade, visually it is a work of art, and I think it would be hard to beat at this price.
It was sharp enough out of the box that I have only stropped it for now. Mine is a fair bit lighter than the stated weight, and is lighter than the Masakage 240mm gyuto I'm currently using. It's super thin at the tip, somewhat flexible throughout the length, more flexible than the Masakage, and I'm going to respect that thinness. As stated in the description, it's reactive, and I confirmed that with the first test, on purple cabbage. Mine actually sings softly as it slices.
I like this knife so much that I just ordered the 165mm Santoku.
I'm not a professional. I just love to cook and I like a sharp knife, which means almost every knife in the drawer is Japanese. I've been using them for going on 30 years.
I decided to give myself a very nice retirement gift, and this knife turned out to be an excellent choice. It has an amazing blade, visually it is a work of art, and I think it would be hard to beat at this price.
It was sharp enough out of the box that I have only stropped it for now. Mine is a fair bit lighter than the stated weight, and is lighter than the Masakage 240mm gyuto I'm currently using. It's super thin at the tip, somewhat flexible throughout the length, more flexible than the Masakage, and I'm going to respect that thinness. As stated in the description, it's reactive, and I confirmed that with the first test, on purple cabbage. Mine actually sings softly as it slices.
I like this knife so much that I just ordered the 165mm Santoku.
