Posted By: Jordan
6 people found this review helpfulThe 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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