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Home > Resources > For Knife Collectors > Anryu Hamono > All Anryu Knives > Anryu Kurouchi Damascus Gyuto 240mm
Anryu Kurouchi Damascus Gyuto 240mm
Anryu Kurouchi Damascus Gyuto 240mm Anryu Kurouchi Damascus Gyuto 240mmAnryu Kurouchi Damascus Gyuto 240mmAnryu Kurouchi Damascus Gyuto 240mm
Anryu Kurouchi Damascus Gyuto 240mmAnryu Kurouchi Damascus Gyuto 240mmAnryu Kurouchi Damascus Gyuto 240mmAnryu Kurouchi Damascus Gyuto 240mm

Anryu Kurouchi Damascus Gyuto 240mm

Item #: AnryuShiro-Gyuto240

Average Customer Rating:
(5 out of 5 based on 6 reviews)

Read Reviews | Write a Review
Our Price: $195.00
This Anryu Kurouchi Damascus blade features a 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 nicely finished oval rosewood hand with black pakka wood ferrule.

After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san.

  • Workshop: Anryu Hamono
  • Lead Blacksmith: Ikeda san
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Shirogami #2
  • Cladding: Damascus
  • Finish: Kurouchi
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 7.6 ounces
  • Blade Length: 242 mm (9.5")
  • Total Length: 400 mm (15.75")
  • Spine Thickness at Base: 3.1 mm
  • Blade Height: 51.6 mm
  • Video is older version

  • Customer Reviews


    6 review(s) WRITE A REVIEW (Reviews are subject to approval)
      A rut Damascus 240, August 24, 2022
    Posted By: Patrick Wolary

    Love this knife !!! Just wish there were more of the original anryu and tekada in stock … I know tekada are next to impossible to get but would love to see more anryu

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      Anryu Kurouchi
    Posted By: Rome - verified customer

    Received knife fast....It's a beautiful Knife sharp knife..Wish they would sharpened a little extra all in all satisfied with my purchase.

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      First Japanese Knife
    Posted By: Mike C - verified customer

    Simply a beautiful knife, this Anryu 240 is simply splendid. As my first Japanese knife, this was a good purchase as a start into the more higher end, higher maintenance knives. Right out of the box this knife was shaving hairs sharp and cuts through meat and vegetables beautifully. Extremely light compared to my Wustof 8" and at over 9" the Anryu is great for those larger cuts. I make sure to clean the blade off routinely with water and wipe it down. Still very reactive despite the protective steel overlay and already showed some tingeing after first use on some acidic materials but that adds to individual character.

    My only single issue is that the blade has a tiny tiny chip towards the lower belly, a flaw with this knife I received when I inspected it after getting it. Unfortunately given the amount of grind I suspect would be needed to remove it would just cause this knife to be rejected and reforged. I'll consider this flaw a part of the character individual to my chef's knife that no one else has. Great knife, docked 1-1.5 stars for quality control.

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    Posted By: Steffen - verified customer

    The shape of this knife is beautiful, which was also the reason why I choose this knife over other similar Gyutos. Excellent design and crafting makes it a joy to use. And of course the knife is as sharp and easy to sharpen as expected.

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    Posted By: Jesse - verified customer

    This knife is beautiful. Although the original handle was great & was one of the better fit & finish that I've seen, I sent it out for a custom handle/saya and I would say it is the prettiest knife I own.. With that said, it also performs quite well, with a core steel that gets screaming sharp and a not too thick / not too thin grind, it can do some work. It is fairly reactive & the kurouchi is not the most durable i've seen, but not the weakest either.

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      Product Review
    Posted By: Bruce - verified customer

    I don't navigate well through computer land. So I couldn't find a way to leave a description of my brief experience with the afore mentioned knife. Didn't find the thingee to click on. So to explain what I did,cleaned off the dark grey coating, Bad move? Honed the hell out of it with a porcelain rod and cut up a crop of vegetables. Couldn't be happier with the knife.Can't imagine anyone wanting better. If you're in touch with the fellow that made it, please tell him he has my respect. I think the knife looks much better without the charcoal coating. I polish it down after use,apply a bit of walnut or cocoanut oil and put it away in a slotted drawer. Need to make a good wooden sleeve for it. Sincerely, Bruce

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