One of the most legendary blacksmiths in Japan. His family made knives since 1870 and he is one of the founding fathers of Takefu knife village. He retired back in 2021 and his legend is continued by his nephew and apprentice Takumi Ikeda that has been anyway manufacturing the Anryu knives for the last few years.
The Kurouchi / Damascus series are made with White-2 (Shirogami-2) steel with an iron clad that requires extra care. They have the usual unique Anryu grinds and their combined Kurouchi / Damascus finish make them look even more stunning. The Wa rosewood octagonal handle adds some more beauty.
Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm size is the most common, used both by professional and home cooks.
|Brand / Blacksmith:||Anryu (Takumi Ikeda)|
|Series:||Kurouchi / Damascus|
|Knife type:||Gyuto 210mm|
|Blade Length / Total length (mm):||215/362|
|Finish:||Kurouchi / Damascus|
|Steel type:||Shirogami-2 (White-2)|
|Forging method:||San-Mai Damascus|
|Handle type / Material / Ferrule:||Oval / Rosewood / Black Pakka|
|Spine Thickness at heel / tip (mm):||3 / 0,3|
|Blade height at heel (mm):||46,2|
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