Another stunning gyuto from Katsushige Anryu!
Based in Takefu Knife Village in Echizen, Japan, Anryu San has been making knives for over 50 years and comes from a long line of blacksmiths (he's also a genuinely lovely man). This gyuto 210mm is Shirogami #2 high carbon steel clad in a multi-layer soft iron outer; it is finished with a rosewood oval handle with black pakka wood ferrule. It will react but it has the typical kurouchi (or blacksmith) finish which will help protect the knife, although not completely! Get used to wiping after use and that should help!
At a glance
We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.
The technical bits
- Blade length 213 mm (Measurement of the cutting edge)
- Total length 362 mm (Blade + Handle)
- Blade width 4 mm (Measured where blade enters handle)
- Blade height 46 mm Heel to spine
- Total weight 165 grams
- Type Gyuto
Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.
What You Get
Depending on the knife and blacksmith the packaging may vary so check on the knife you're buying and we'll try and include a photo or description of everything that comes with it. Rest assured, as with all our knives, we'll still send out some plasters and a knife care tips card with your purchase.
What is a Gyuto knife?
Ranging from 180mm to 270mm the Gyuto (translates as "beef-sword") is a general purpose chef's knife that are typically quite tall at the heel and pointed towards the tip for precision work. Ideal choice for all round use.
Still need some advice choosing the right knife?
We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.