Anryu Gyuto Shirogami #1 Kuro-uchi 210mm (8.3")
🚩 This blade will develop patina with use, while improper maintenance may lead to rust formation.
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✔︎ No import fees & duties - worldwide |
- Description
- Specifications
- Knife Care
- Shipping
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.
Blade shape: Gyuto
Steel type: Shirogami #1 / Soft Iron Cladding
Blade construction: San-Mai / V-edge / kuro-uchi, damascus
Hardness (HRC scale): 62
Overall length: 361mm (14.2")
Blade length: 215mm (8.5")
Blade height: 46mm (1.8")
Spine thickness: Tapers from 3.3 mm (0.13") at the heel to 1.6 mm (0.06") near the tip.
Weight: 185g (6.5 oz)
Handle length: 127mm (5")
Handle type / wood: Japanese / Rosewood
Kanji on the blade:
Blacksmith: Takumi Ikeda
Location of the smithy: ECHIZEN - TAKEFU KNIFE VILLAGE / Fukui Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
☝️ THIS KNIFE MAY DEVELOP PATINA
Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:
✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.
A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).
→ For in-depth information about patina, read our dedicated post on patina.
GENERAL KNIFE CARE TIPS:
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
SHIPPING RATES:
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
EXCEPTIONS:
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
DELIVERY TIME:
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Quiz
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