Anryu Aokami Gyuto (chef's knife), 210 mm
Anryu Aokami Tsuchime Gyuto 21 cm,
This Japanese chef's knife has a core of Japanese Aogami #2 carbon steel with a softer stainless steel coating on the outside with a nice hammer beat (Tsuchime). This method of forging is called Sanmai and can only be found in knives that have been forged in Japan. This knife is completely hand-forged by the sucessor of Katsushige Anryu, Ikeda-san. The blade is very thin and manually sharpened and has no thickenings which makes sharpening very easy. Aogami steel is extremely hard but easy to sharpen yourself on Japanese water stones.
- Blade length: 210 mm
- Total length: 355 mm
- Lemmethight: 46 mm
- Weight: 141.5 grams
- Steel type: core steel: Japanese Aogami #2 steel "Blue paper steel" (non-stainless) with 2 layers of softer stainless steel and Tsuchime pattern.
- Hardness: 62-63 (Rockwell C)
- Handle: Oval Rosewood (Dalbergia nigra) and crop of black Pakka wood.
Like all Japanese knives, the handmade knives from Ikeda-san are not dishwasher safe. Clean and dry after each use is the best treatment for these exclusive products.