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Katsushige Anryu Blue Super Gyuto 210mm

£208.00 GBP

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Knife Specifications

We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.

Style

Gyuto

Blade Material

Blue Super Core, Stainless Tsuchime Clad

Handle Material

Octagon Dark Maple

Bevel

Double Bevel

Maintenance Level

Medium

Edge Length

215mm

Overall Length

365mm

Spine Thickness

4.5mm/2mm

Blade Height

47mm

Weight

190g

HRC

~63

An In depth look

Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese Blue Super Steel, an elite variant of the "Aogami" series, is a high-carbon steel alloyed with chromium, tungsten, and added vanadium. This composition enhances its wear resistance, edge retention, and overall toughness. It will still rust if left wet for too long, but not as quickly as any of the other carbon steels. Favored in fine knife crafting, Blue Super Steel is renowned for producing exceptionally sharp and durable Japanese knives.

Care Information

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

Introducing

Katsushige Anryu

Katsushige Anryu is a fourth-generation blacksmith from Echizen, Japan, continuing a family legacy that began in 1873 with his great-grandfather, Hansaburo Anryu. Joining the family forge straight out of high school in 1959, Anryu-san went on to master traditional knife forging under the guidance of his father, Katsutoshi Anryu, and was later certified as a Traditional Craftsman of Japan.

Highly respected for both his craft and character, Anryu-san has served as the Chairman of the Takefu Knife Village Cooperative, a collective of Echizen’s most esteemed makers. In 2015, he was awarded a Medal of Honour for Traditional Crafts, recognising his lifelong dedication to preserving and advancing the art of Japanese bladesmithing.

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