Katsushige Anryu – Kurouchi Gyuto 210mm

R4,200.00

About Katsushige Anryu
Knife making is in Anryu-san’s blood. His family started as knife makers in the early 1870’s. He started apprenticing as a knife maker under his father, Katsutoshi Anryu, after graduating high school in 1959.

Anryu-san is a fourth generation knife maker and has been working as a blacksmith for well over 50 years. Anryu-san is also one of the founders of Takefu Knife Village in Echizen, Japan.

The blade is made of a White Paper #2 steel. A soft iron, multi-layer cladding is added using a hammer forged san-mai technique to help with corrosion.

About the Gyuto (Chefs Knife):
The Gyuto is a Japanese designed chef’s knife. Gyutos are multi-purpose knives, with a slight meat cutting bias but if you want one knife to do it all, this shape is it.

The longer blade typically gives the blade a forward balance that allows is to work for you, to fit your cutting style. While the balde would ideally be slid forward or back while cutting, they also work great if you prefer to ‘rock’ your knife while cutting.

Gyutos vary widely in design but generally range from 210mm to 270mm in length though smaller and larger examples can be found. Like the familiar western styled chef’s knife, Gyutos are commonly tall at the heel, have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work.

 

Delivery time: 3 to 5 Working days

FREE SHIPPING for orders over R500

We use Payfast and EFT as payment method.

Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

Out of stock

Additional information

Knife Shape

Gyuto

Blade Length

210 mm

Steel Type

Shirogami # 2 (White Paper #2)

Rockwell Hardness

61:63

Blacksmith/Maker

Katsushige Anryu

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