Anryu Knives are an acclaimed name in the blacksmithing industry. This knife is an exemplary example of a centuries-old craft, passed down from generation to generation of the Anryu family. Katsushige Anryu, and his nephew Ikeda-san created this remarkable piece.
The Gyuto is an all-purpose kitchen knife; pointed at the tip for precision and boasting a tapered blade for easily slicing meat and fish. Its curved blade promotes effortless cutting. Popular among chefs for decades, this knife has gained increasing traction among home cooks.
The Shirogami #2 (White #2) high carbon steel blade of this knife is renowned for its edge retention and sharpening capability, hardened to 61-62 HRC. It is enveloped in multiple layers of soft iron, and has a rustic kurouchi finish, yielding an eye-catching yet highly functional blade.
- White #2 Core
- HRC 61
- Blade Length: 210mm
- Kurouchi Iron Damascus Cladding
- Oval Rosewood and Pack Wood Wa Handle
- Made in Takefu Knife Village