Anryu Tsushime Aogami 2 - 210 mm Gyuto

The Anryu Tsuchime 210 mm Gyuto in Aogami 2 is a handmade chef's knife that combines Takefu tradition with modern precision. Blacksmith Katsushige Anryu — a fourth-generation smith from Takefu Knife Village — laid the foundation for the quality of these knives; since his retirement in 2022, his son-in-law Takumi Ikeda has continued the forging work for Anryu. The 210 mm blade is forged in 3-layer Aogami 2 with stainless cladding, giving an excellent combination of sharpness, edge stability and corrosion protection where it matters. With a 50/50 grind and a hardness of approximately 62–63 HRC, the gyuto delivers precise control for chopping, slicing and finer cuts. The oval walnut handle ensures comfort and control during longer sessions. An ideal knife for professional chefs and ambitious home cooks looking for a robust, well-balanced and durable chef's knife.

• Handmade by Anryu (Katsushige Anryu, carried on by Takumi Ikeda)
• 3-layer Aogami 2 steel with stainless cladding for sharpness and durability
• 50/50 grind for versatility
• Oval walnut handle for good balance and comfort
• 210 mm blade suited to professional and home cooks alike

Avoid cutting bones and frozen goods to protect the blade. Always wash by hand and dry thoroughly immediately after use to prevent rust on the blade, which is not fully stainless. Sharpen the blade regularly, or have it sharpened, to maintain optimal sharpness. Store the knife dry, preferably in a knife rack or on a magnetic strip.

Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.

Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.