210mm Anryu Aogami Wa Gyuto

Katsushige Anryu was a co-founder of the Takefu Knife Village. His apprentice Takumi Ikeda learned from him and other master smiths for over 20 years before taking over as the lead blacksmith of Anryu Knives.

Takumi Ikeda also forges blades for the Masakage knife brand.

Location: Echizen, Japan

Line: N/A

Construction: San mai

Edge Steel: Aogami #2(HRC ~62)

Cladding: Stainless steel

Finish: Tsuchime

Edge Grind: 50/50 (Double Bevel)

Handle: Oval Rosewood and pakka wood ferrule

Weight: ~ g

Blade Length: 210mm

Overall Length: ~368mm

Thickness at Heel: ~mm

Blade Height: ~47mm

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.