Anryu Gyuto Aogami #2 RC 240mm (9.4")
The Anryu Gyuto is a hand-forged Japanese chef’s knife designed for all-purpose use—ideal for slicing meat, chopping vegetables, and performing fine detail work. At 240 mm (9.4"), it offers a generous length favored by professionals and serious home cooks alike.
Crafted in the renowned Anryu Hamono workshop—a boutique forge with over 80 years of tradition—this knife is forged entirely by hand by Takumi Ikeda, successor to legendary blacksmith Katsushige Anryu. Each blade reflects the care and skill of a true artisan.
Made from Aogami #2 carbon steel and clad in stainless steel, the blade features a polished migaki finish and a beautiful tsuchime (hammered) pattern that helps reduce food sticking. The fine grind and expert heat treatment result in superb sharpness, edge retention, and a smooth, confident cutting feel.
BLADE SHAPE:
A versatile, full-sized gyuto with a traditional hammered finish, thick spine near the heel, and pronounced distal taper. Its flat grind and thin edge deliver excellent cutting performance and control—making it a reliable workhorse for slicing, dicing, and chopping everything from proteins to vegetables. At 240 mm, this gyuto sits on the larger side, favored by professionals and experienced home cooks for its reach and efficiency.
With its gently curved edge and pointed tip, the Anryu Gyuto handles both push cuts and rocking motions with ease—making it a flexible and functional centerpiece in any kitchen.
STEEL:
Aogami #2 is a premium carbon steel with added chromium and tungsten for improved toughness and fine edge quality. As a high-carbon steel, it will develop a patina and should be cared for accordingly—read more about knife care here.
LAMINATION:
The blade is constructed using the san-mai technique, where a hard carbon steel core is clad between layers of softer stainless steel for added durability and rust resistance.
GEOMETRY:
Thanks to its pronounced distal taper, the blade offers strength near the heel and finesse at the tip—resulting in a responsive, well-balanced feel that performs beautifully in both heavy prep and delicate tasks.
BLADE FINISH:
The tsuchime (hammered) finish helps reduce food sticking, while the polished spine and rounded choil offer enhanced comfort and control.
HANDLE:
The traditional Japanese Wa handle is made from rosewood—chosen for its durability and resistance to moisture, dirt, and wear. The oval shape fits comfortably in both right- and left-handed users’ hands. To maintain the natural wood finish, occasional oiling is recommended.
BLACKSMITH:
Anryu Hamono was founded by Katsushige Anryu and has been in operation for over 80 years. Since 2021, the forge has been led by his nephew and apprentice, Takumi Ikeda—a talented young blacksmith who continues the legacy of excellence in handmade Japanese blades.
Anryu Hamono is based in Takefu Knife Village in Echizen, Japan—one of the most respected centers for traditional knife making.Â
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Anryu Gyuto Aogami #2 RC 240mm (9.4")
The Anryu Gyuto is a hand-forged Japanese chef’s knife designed for all-purpose use—ideal for slicing meat, chopping vegetables, and performing fine detail work. At 240 mm (9.4"), it offers a generous length favored by professionals and serious home cooks alike.
Crafted in the renowned Anryu Hamono workshop—a boutique forge with over 80 years of tradition—this knife is forged entirely by hand by Takumi Ikeda, successor to legendary blacksmith Katsushige Anryu. Each blade reflects the care and skill of a true artisan.
Made from Aogami #2 carbon steel and clad in stainless steel, the blade features a polished migaki finish and a beautiful tsuchime (hammered) pattern that helps reduce food sticking. The fine grind and expert heat treatment result in superb sharpness, edge retention, and a smooth, confident cutting feel.
BLADE SHAPE:
A versatile, full-sized gyuto with a traditional hammered finish, thick spine near the heel, and pronounced distal taper. Its flat grind and thin edge deliver excellent cutting performance and control—making it a reliable workhorse for slicing, dicing, and chopping everything from proteins to vegetables. At 240 mm, this gyuto sits on the larger side, favored by professionals and experienced home cooks for its reach and efficiency.
With its gently curved edge and pointed tip, the Anryu Gyuto handles both push cuts and rocking motions with ease—making it a flexible and functional centerpiece in any kitchen.
STEEL:
Aogami #2 is a premium carbon steel with added chromium and tungsten for improved toughness and fine edge quality. As a high-carbon steel, it will develop a patina and should be cared for accordingly—read more about knife care here.
LAMINATION:
The blade is constructed using the san-mai technique, where a hard carbon steel core is clad between layers of softer stainless steel for added durability and rust resistance.
GEOMETRY:
Thanks to its pronounced distal taper, the blade offers strength near the heel and finesse at the tip—resulting in a responsive, well-balanced feel that performs beautifully in both heavy prep and delicate tasks.
BLADE FINISH:
The tsuchime (hammered) finish helps reduce food sticking, while the polished spine and rounded choil offer enhanced comfort and control.
HANDLE:
The traditional Japanese Wa handle is made from rosewood—chosen for its durability and resistance to moisture, dirt, and wear. The oval shape fits comfortably in both right- and left-handed users’ hands. To maintain the natural wood finish, occasional oiling is recommended.
BLACKSMITH:
Anryu Hamono was founded by Katsushige Anryu and has been in operation for over 80 years. Since 2021, the forge has been led by his nephew and apprentice, Takumi Ikeda—a talented young blacksmith who continues the legacy of excellence in handmade Japanese blades.
Anryu Hamono is based in Takefu Knife Village in Echizen, Japan—one of the most respected centers for traditional knife making.Â
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Description
The Anryu Gyuto is a hand-forged Japanese chef’s knife designed for all-purpose use—ideal for slicing meat, chopping vegetables, and performing fine detail work. At 240 mm (9.4"), it offers a generous length favored by professionals and serious home cooks alike.
Crafted in the renowned Anryu Hamono workshop—a boutique forge with over 80 years of tradition—this knife is forged entirely by hand by Takumi Ikeda, successor to legendary blacksmith Katsushige Anryu. Each blade reflects the care and skill of a true artisan.
Made from Aogami #2 carbon steel and clad in stainless steel, the blade features a polished migaki finish and a beautiful tsuchime (hammered) pattern that helps reduce food sticking. The fine grind and expert heat treatment result in superb sharpness, edge retention, and a smooth, confident cutting feel.
BLADE SHAPE:
A versatile, full-sized gyuto with a traditional hammered finish, thick spine near the heel, and pronounced distal taper. Its flat grind and thin edge deliver excellent cutting performance and control—making it a reliable workhorse for slicing, dicing, and chopping everything from proteins to vegetables. At 240 mm, this gyuto sits on the larger side, favored by professionals and experienced home cooks for its reach and efficiency.
With its gently curved edge and pointed tip, the Anryu Gyuto handles both push cuts and rocking motions with ease—making it a flexible and functional centerpiece in any kitchen.
STEEL:
Aogami #2 is a premium carbon steel with added chromium and tungsten for improved toughness and fine edge quality. As a high-carbon steel, it will develop a patina and should be cared for accordingly—read more about knife care here.
LAMINATION:
The blade is constructed using the san-mai technique, where a hard carbon steel core is clad between layers of softer stainless steel for added durability and rust resistance.
GEOMETRY:
Thanks to its pronounced distal taper, the blade offers strength near the heel and finesse at the tip—resulting in a responsive, well-balanced feel that performs beautifully in both heavy prep and delicate tasks.
BLADE FINISH:
The tsuchime (hammered) finish helps reduce food sticking, while the polished spine and rounded choil offer enhanced comfort and control.
HANDLE:
The traditional Japanese Wa handle is made from rosewood—chosen for its durability and resistance to moisture, dirt, and wear. The oval shape fits comfortably in both right- and left-handed users’ hands. To maintain the natural wood finish, occasional oiling is recommended.
BLACKSMITH:
Anryu Hamono was founded by Katsushige Anryu and has been in operation for over 80 years. Since 2021, the forge has been led by his nephew and apprentice, Takumi Ikeda—a talented young blacksmith who continues the legacy of excellence in handmade Japanese blades.
Anryu Hamono is based in Takefu Knife Village in Echizen, Japan—one of the most respected centers for traditional knife making.Â
