Katsushige Anryu 3 Layer Cladding Blue Super Core Hammerd Japanese Chef's Gyuto Knife 180mm
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Katsushige AnryuMaster Blacksmith
"Iron is alive, it can live and it can die depending on the blacksmith"
Knife making is in Anryu san's blood. His family started as knives makers in the early 1870's. He started apprenticing as a knife maker under his father, Katsutoshi Anryu, after graduating high school in 1959.
He is a fourth generation knife maker and has been working as a blacksmith for well over 50 years. Amazing. Anryu san is always striving to make better knives to please the cook using them.
Knife Type: Gyuto
Steel Type: Blue Super (Carbon Steel, Rust Prone)
Blade Type: Double edged blade
Blade Length: 180mm (7.1")
Blade Height: 42mm (1.7")
Blade Thickness: 3mm
Handle Material: Shitan Handle
Ferrule Material: Pakka wood
Handle Length: 127mm (5")
Weight: 137g (4.8 ounces)
Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.