Another stunning gyuto from Anryu and very good value for money!
This gyuto is made from 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!
Shirogami, or white #2 is a very popular alloy in knife making, it is capable of an incredibly sharp edge but doesn't quite have the edge retention of other steels such as super blue or ZDP-189. It is however easy to sharpen which makes it a good steel to buy if you want a knife that is a bit easier to look after.
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 244 mm (Measurement of the cutting edge)
- Total length 402 mm (Blade + Handle)
- Blade width 4 mm (Measured where blade enters handle)
- Blade height 51 mm Heel to spine
- Total weight 195 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.