Anryu Gyuto Shirogami #1 Kuro-uchi 210mm (8.3")
The Anryu Gyuto is a hand-forged Japanese chef’s knife designed for all-purpose use—ideal for slicing meat, chopping vegetables, and fine detail work. At 210mm (8.3"), it offers a slightly shorter length favored by professionals and serious home cooks who prefer more maneuverability.
This knife is crafted in the renowned Anryu Hamono workshop, a boutique smithy with over 80 years of tradition. Forged entirely by hand by Ikeda-san, the successor to legendary blacksmith Katsushige Anryu, each piece reflects the care and skill of a true artisan.
Made from Shirogami #2 carbon steel and featuring a kuro-uchi damascus finish, the blade offers excellent sharpness and edge retention. The kuro-uchi texture gives the knife a rustic, traditional look while helping reduce food sticking. The fine grind and excellent heat treatment result in a smooth, confident cutting feel.
BLADE SHAPE:
A versatile, slightly shorter gyuto with a traditional kuro-uchi damascus finish, thick spine near the heel, and pronounced distal taper. The 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 210 mm, this gyuto offers enhanced maneuverability without sacrificing reach.
With its gently curved edge and pointed tip, the Anryu Gyuto is well-suited for both push and rocking cuts—making it a versatile centerpiece in any knife collection.
STEEL:
Shirogami #1 is a premium high-carbon steel prized for its purity and ease of sharpening, delivering superb sharpness and edge retention. Shirogami #1 is a high-carbon steel prized for its exceptional purity, fine grain structure, and ease of sharpening—delivering a razor-sharp edge and a classic, traditional cutting feel.
LAMINATION:
The blade is constructed using the san-mai technique, where a hard carbon steel core is clad between layers of softer iron. This traditional method adds toughness and protects the core from chipping, while preserving the blade’s classic, rustic aesthetic. Note that soft iron is not stainless and, like the core steel, can patina and rust if not properly cared for—read more about knife care here.
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 striking interplay between the bright, layered carbon steel core and the dark, kuro-uchi-finished cladding gives this knife a look that is both understated and captivating. It’s a beautiful example of traditional Japanese craftsmanship—where rustic texture meets refined detail in a timeless aesthetic.
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
More Images
Anryu Gyuto Shirogami #1 Kuro-uchi 210mm (8.3")
The Anryu Gyuto is a hand-forged Japanese chef’s knife designed for all-purpose use—ideal for slicing meat, chopping vegetables, and fine detail work. At 210mm (8.3"), it offers a slightly shorter length favored by professionals and serious home cooks who prefer more maneuverability.
This knife is crafted in the renowned Anryu Hamono workshop, a boutique smithy with over 80 years of tradition. Forged entirely by hand by Ikeda-san, the successor to legendary blacksmith Katsushige Anryu, each piece reflects the care and skill of a true artisan.
Made from Shirogami #2 carbon steel and featuring a kuro-uchi damascus finish, the blade offers excellent sharpness and edge retention. The kuro-uchi texture gives the knife a rustic, traditional look while helping reduce food sticking. The fine grind and excellent heat treatment result in a smooth, confident cutting feel.
BLADE SHAPE:
A versatile, slightly shorter gyuto with a traditional kuro-uchi damascus finish, thick spine near the heel, and pronounced distal taper. The 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 210 mm, this gyuto offers enhanced maneuverability without sacrificing reach.
With its gently curved edge and pointed tip, the Anryu Gyuto is well-suited for both push and rocking cuts—making it a versatile centerpiece in any knife collection.
STEEL:
Shirogami #1 is a premium high-carbon steel prized for its purity and ease of sharpening, delivering superb sharpness and edge retention. Shirogami #1 is a high-carbon steel prized for its exceptional purity, fine grain structure, and ease of sharpening—delivering a razor-sharp edge and a classic, traditional cutting feel.
LAMINATION:
The blade is constructed using the san-mai technique, where a hard carbon steel core is clad between layers of softer iron. This traditional method adds toughness and protects the core from chipping, while preserving the blade’s classic, rustic aesthetic. Note that soft iron is not stainless and, like the core steel, can patina and rust if not properly cared for—read more about knife care here.
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 striking interplay between the bright, layered carbon steel core and the dark, kuro-uchi-finished cladding gives this knife a look that is both understated and captivating. It’s a beautiful example of traditional Japanese craftsmanship—where rustic texture meets refined detail in a timeless aesthetic.
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
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The Anryu Gyuto is a hand-forged Japanese chef’s knife designed for all-purpose use—ideal for slicing meat, chopping vegetables, and fine detail work. At 210mm (8.3"), it offers a slightly shorter length favored by professionals and serious home cooks who prefer more maneuverability.
This knife is crafted in the renowned Anryu Hamono workshop, a boutique smithy with over 80 years of tradition. Forged entirely by hand by Ikeda-san, the successor to legendary blacksmith Katsushige Anryu, each piece reflects the care and skill of a true artisan.
Made from Shirogami #2 carbon steel and featuring a kuro-uchi damascus finish, the blade offers excellent sharpness and edge retention. The kuro-uchi texture gives the knife a rustic, traditional look while helping reduce food sticking. The fine grind and excellent heat treatment result in a smooth, confident cutting feel.
BLADE SHAPE:
A versatile, slightly shorter gyuto with a traditional kuro-uchi damascus finish, thick spine near the heel, and pronounced distal taper. The 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 210 mm, this gyuto offers enhanced maneuverability without sacrificing reach.
With its gently curved edge and pointed tip, the Anryu Gyuto is well-suited for both push and rocking cuts—making it a versatile centerpiece in any knife collection.
STEEL:
Shirogami #1 is a premium high-carbon steel prized for its purity and ease of sharpening, delivering superb sharpness and edge retention. Shirogami #1 is a high-carbon steel prized for its exceptional purity, fine grain structure, and ease of sharpening—delivering a razor-sharp edge and a classic, traditional cutting feel.
LAMINATION:
The blade is constructed using the san-mai technique, where a hard carbon steel core is clad between layers of softer iron. This traditional method adds toughness and protects the core from chipping, while preserving the blade’s classic, rustic aesthetic. Note that soft iron is not stainless and, like the core steel, can patina and rust if not properly cared for—read more about knife care here.
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 striking interplay between the bright, layered carbon steel core and the dark, kuro-uchi-finished cladding gives this knife a look that is both understated and captivating. It’s a beautiful example of traditional Japanese craftsmanship—where rustic texture meets refined detail in a timeless aesthetic.
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
