This 210mm gyuto carries the signature Anryu choil curve, a shape that makes for a notably comfortable pinch grip, paired with a balance point sitting just forward of the heel. The blade runs fairly thick out of the handle before thinning out nicely toward an extremely fine tip, and the cutting edge has a pronounced curve that suits both rocking and push cutting styles.
The core is Shirogami #2, also called White #2, a high carbon steel set into a multi-layer soft iron Damascus cladding. The outer layer carries a well-executed kurouchi finish that transitions into a layered suminagashi pattern along the blade road. Anryu Hamono was founded by Katsushige Anryu, a fourth-generation blacksmith who has since handed daily forging over to his longtime apprentice Ikeda-san, though Anryu still works the hammer from time to time. The handle is an oval rosewood with a black pakka wood ferrule.
What Customers Are Saying: With eleven reviews, this gyuto is one of the most consistently loved knives in the entire Anryu lineup, with buyers repeatedly calling it screaming sharp, beautifully finished, and a knife that makes everything else in the kitchen feel like a chore by comparison. One professional cook reports using it daily and praises how well it holds an edge even under heavy use, with the main caution being that, as a reactive carbon steel, it will discolor with use, so it should not be treated roughly, like being used to crush garlic or ginger with the side of the blade.
Care Instructions: Shirogami #2 is a reactive carbon steel, and the soft iron cladding is reactive as well, so wipe and dry the blade promptly after every use. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and sharpen on quality water stones.
The core is Shirogami #2, also called White #2, a high carbon steel set into a multi-layer soft iron Damascus cladding. The outer layer carries a well-executed kurouchi finish that transitions into a layered suminagashi pattern along the blade road. Anryu Hamono was founded by Katsushige Anryu, a fourth-generation blacksmith who has since handed daily forging over to his longtime apprentice Ikeda-san, though Anryu still works the hammer from time to time. The handle is an oval rosewood with a black pakka wood ferrule.
What Customers Are Saying: With eleven reviews, this gyuto is one of the most consistently loved knives in the entire Anryu lineup, with buyers repeatedly calling it screaming sharp, beautifully finished, and a knife that makes everything else in the kitchen feel like a chore by comparison. One professional cook reports using it daily and praises how well it holds an edge even under heavy use, with the main caution being that, as a reactive carbon steel, it will discolor with use, so it should not be treated roughly, like being used to crush garlic or ginger with the side of the blade.
Care Instructions: Shirogami #2 is a reactive carbon steel, and the soft iron cladding is reactive as well, so wipe and dry the blade promptly after every use. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and sharpen on quality water stones.
- Workshop: Anryu Hamono
- Blacksmith: Ikeda San
- Location: Takefu Village, Echizen, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Shirogami #2 (White Paper #2)
- Cladding: Soft Iron Damascus
- HRC: 61
- Finish: Kurouchi
- Edge Grind: Even
- Handle: Rosewood Oval
- Ferrule: Black Pakka Wood
- Weight: 6.2 oz (178 g)
- Blade Length: 217 mm
- Total Length: 360 mm
- Spine Thickness at Base: 4 mm
- Blade Height: 48 mm
Reviews
11 review(s) WRITE A REVIEW (Reviews are subject to approval) Very fun, nimble knifePosted By: Jordan Ross
35 people found this review helpful
I picked up this knife secondhand from a friend who purchased it through cktg.
It was suffering some serious neglect, chipped and rusted. Removed the chips and rust, thinned it to a zero, and put a full mirror polish and WOW.
This knife is a performer. The edge this can take is out of this world, screaming sharp, and it holds well too, I've only needed to strop it twice in the past month and that takes less than a minute to do.
The patina it takes on is also astounding, you get a beautiful oil spill blue and purple, and even with the full mirror polish the damascus pattern reemerges with kasumi haziness.
And the Geometry is very fun, a little asymmetrical with a right hand preference as the right side primary bevel is a little more shallow than the left, I'm curious how this varies knife to knife.
If this knife comes back in stock, I highly recommend it, but be mindful of how reactive the combination of White #2 and iron are, so make sure to wipe between use or your patina will go uncontrolled and straight rust
35 people found this review helpful
I picked up this knife secondhand from a friend who purchased it through cktg.
It was suffering some serious neglect, chipped and rusted. Removed the chips and rust, thinned it to a zero, and put a full mirror polish and WOW.
This knife is a performer. The edge this can take is out of this world, screaming sharp, and it holds well too, I've only needed to strop it twice in the past month and that takes less than a minute to do.
The patina it takes on is also astounding, you get a beautiful oil spill blue and purple, and even with the full mirror polish the damascus pattern reemerges with kasumi haziness.
And the Geometry is very fun, a little asymmetrical with a right hand preference as the right side primary bevel is a little more shallow than the left, I'm curious how this varies knife to knife.
If this knife comes back in stock, I highly recommend it, but be mindful of how reactive the combination of White #2 and iron are, so make sure to wipe between use or your patina will go uncontrolled and straight rust
sweet knife Great Knife and price! You will be spoiled by this knifePosted By: Joe - verified customer
7 people found this review helpful
Out of the box, it is verysharp. the details are also very fine tuned. Handle feels superb in your hand; it is smooth and easy to grip. Like the title says, you will be spoiled by this knife...other knives are a chore to use, and I find myself using this for everything in the kitchen. Pair this knife with a high grit wet stone and you have a recipe for a screaming sharp knife. 10/10 would recommend. Customer service from Chef Knives To Go was also great. Shipping was really fast (2 days).
7 people found this review helpful
Out of the box, it is verysharp. the details are also very fine tuned. Handle feels superb in your hand; it is smooth and easy to grip. Like the title says, you will be spoiled by this knife...other knives are a chore to use, and I find myself using this for everything in the kitchen. Pair this knife with a high grit wet stone and you have a recipe for a screaming sharp knife. 10/10 would recommend. Customer service from Chef Knives To Go was also great. Shipping was really fast (2 days).
Perfect! Best professional chef's knifePosted By: Caroline - verified customer
7 people found this review helpful
Bought for step-son for his new job with upscale Italian restaurant, everyone has their own knives and he requested this one, must have come highly recommended, and he loves it, so many thanks!
7 people found this review helpful
Bought for step-son for his new job with upscale Italian restaurant, everyone has their own knives and he requested this one, must have come highly recommended, and he loves it, so many thanks!
Excellent knife, beautiful finish, great performance Great My favorite corporal objectPosted By: Drew - verified customer
10 people found this review helpful
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.
10 people found this review helpful
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.
great knifePosted By: david a - verified customer
8 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 but.....as 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.
8 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 but.....as 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.
Sharp, easy to sharpen, tough enough to crush stuffPosted By: Jordan - verified customer
9 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.
9 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.
