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Home > Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > Anryu Kurouchi Damascus Gyuto 210mm
Anryu Kurouchi Damascus Gyuto 210mm
Anryu Kurouchi Damascus Gyuto 210mm Anryu Kurouchi Damascus Gyuto 210mmAnryu Kurouchi Damascus Gyuto 210mmAnryu Kurouchi Damascus Gyuto 210mm
Anryu Kurouchi Damascus Gyuto 210mm Anryu Kurouchi Damascus Gyuto 210mmAnryu Kurouchi Damascus Gyuto 210mmAnryu Kurouchi Damascus Gyuto 210mm

Anryu Kurouchi Damascus Gyuto 210mm

Item #: AnryuShiroGyuto210

Average Customer Rating:
(4.5 out of 5 based on 3 reviews)

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Our Price: $170.00
Availability: Usually ships the same business day
The Anryu family started making knives in the 1870s and helped establish the famous Takefu Knife Village. Katsushige Anryu is the fourth generation of this esteemed family of blacksmiths.

He makes this lovely gyuto from a multi-layer soft iron cladding over an inner core of White #2 high carbon steel. This is a reactive blade and will require care with cleaning and drying between uses. It is a great looking item featuring a well done kurouchi finish which transforms beautifully into the suminagashi multi-layer part of the blade road.

The blade is quite thick out of the handle but it then thins out nicely to the extremely fine tip. The choil area has the characteristic Anryu curve which makes for a very comfortable pinch grip. This is enhanced by the perfect balance point just forward of the heel. The knife is not super sharp out of the box but it is really easy to sharpen and achieve a razor sharp edge. They are ground quite thin at the edge which adds to the outstanding cutting abilities of this well-made knife. The cutting edge profile is quite curved but will still appeal to most users whether employing rocking of push cutting styles.

We are really pleased to be able to offer these lovely knives to our customers. They are well made, handsome to behold, and an overall great value.

  • Weight: 6.0 ounces
  • Blade Length: 215 mm (8.5")
  • Total Length: 360 mm (14.25")
  • Spine Thickness at Base: 3.3 mm
  • Blade Height: 46.8 mm

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  • Customer Reviews

    Product Reviews

    5  My favorite corporal object, November 30, 2016
    Posted By: Drew - verified customer

    I cook every god damn day and I use this knife to do it. It has tasted my blood many times. Treat it with respect and it'll be the last all purpose knife you'll ever buy. Don't let your coworkers touch it, they aren't worthy.

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    5  great knife, June 7, 2015
    Posted By: david a
    1 people found this review helpful

    i bought this as a gift but i had a couple days to look it over. The fit and finish on the handle was perfect. The rosewood is wonderful and the whole knife is done well. It is not a very tall knife but it doesn't seem to be a problem for chopping. The edge that it came with was not that great with most knives i tend to have to sharpen them anyways (i enjoy that part). A little time on a finishing stone and the edge screams. it has a good weight to it, it feels wonderful in your hand. between the weight of the rosewood and the weight of the blade it just has a great balance. if your looking for a great knife with a slender profile look no further.

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    4  Sharp, easy to sharpen, tough enough to crush stuff, February 10, 2015
    Posted By: Jordan
    6 people found this review helpful

    The Anryu 210 gyuto maneuvers very well. It's very comfortable and light, but sturdy enough to take some abuse for crushing garlic and ginger with the side of the blade. Just don't smash it like a hammer. Being a carbon steel knife, it's very reactive, so expect to see some discoloration.

    The knife is extremely sharp and it stays sharp even after a week of serious prep work. Contrary to popular belief, I believe that this knife in particular is easier to sharpen than some of my softer knives. However, that's simply my opinion.

    While the blade height did not bother me, it did bother a few of my friends when they used it as it was a bit shorter than other gyutos. It's not Miyabi bad, where it's difficult to chop anything, but if you're used to a taller knife, you may want to get the 240mm variant of the Anryu gyuto or perhaps another brand in general.

    Overall, this is a great knife if you're looking to get into razor sharp Japanese knives so long as you take care of it.

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