Anryu Tsushime 210mm Gyuto — Aogami SuperThe Anryu Tsushime 210mm Gyuto in Aogami Super is an outstanding knife combining traditional craftsmanship with modern technique. Created by Katsushige Anryu, a 4th-generation blacksmith from Takefu Knife Village who has dedicated his life to perfecting knife-making. With sharpness and precision second to none, this knife is ideal for precision cutting of vegetables, fruit and meat — designed for both professional chefs and food enthusiasts who demand the best.
Brand/series
Anryu
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Description & specifications
The Anryu Tsushime 210mm Gyuto in Aogami Super is an outstanding knife combining traditional craftsmanship with modern technique. Created by Katsushige Anryu, a 4th-generation blacksmith from Takefu Knife Village who has dedicated his life to perfecting knife-making. With sharpness and precision second to none, this knife is ideal for precision cutting of vegetables, fruit and meat — designed for both professional chefs and food enthusiasts who demand the best.
| Brand/series | Anryu |
| Type | Gyuto |
| Forging & steel | 1 Lag blå super/rustfri cladding |
| Grind | 50/50 |
| Handle type |
Oktogon rosentræ |
| Rustfri | NEJ! |
| Hardness | 64/65 |
| Længde | 210mm. |
| Height | 3,3mm. |
| Weight | g. |
| Spine thickness at handle | 3mm. |
For at sikre lang levetid og optimal ydeevne, anbefales det at undgå at skære i ben og frosne varer. Kniven må ikke vaskes i opvaskemaskine, da dette kan skade skarpheden og forårsage rust, selv i rustfri stål. Rengør kniven med varmt vand og en mild sæbe, og tør den straks af for at bevare dens kvalitet.
Maintenance & use
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.
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