Anryu Aogami #2 Tsuchime Gyuto 210mm Japanese Chef Knife - High Carbon Steel Kitchen Knife for Professional Chefs & Home Cooking, Perfect for Slicing, Dicing & Meat Cutting

Anryu Aogami #2 Tsuchime Gyuto 210mm

The Anryu Aogami #2 Tsuchime Gyuto 210mm is a masterfully crafted Japanese chef's knife, designed for versatility and precision in the kitchen. Hand-forged by renowned blacksmith Katsushige Anryu, this gyuto combines traditional techniques with high-quality materials to deliver exceptional performance.

• Blade Length: 210mm
• Core Steel: Aogami #2 (Blue Paper #2)
• Cladding Type: Stainless steel with tsuchime (hammered) finish
• Spine Thickness at Heel: Approximately 3.2mm
• Spine Thickness Mid: Approximately 2.0mm
• Overall Length: Approximately 360mm
• Weight: Approximately 170 grams

The Aogami #2 core steel is known for its excellent edge retention and sharpness, while the stainless steel cladding enhances corrosion resistance and ease of maintenance. The tsuchime finish not only adds a unique aesthetic but also helps reduce food sticking to the blade. The knife's balance and ergonomic design make it suitable for various cutting tasks, from slicing vegetables to carving meats.

Common Questions

Is the Anryu Aogami #2 Tsuchime Gyuto 210mm suitable for professional chefs?

Yes, this knife is favored by both professional chefs and cooking enthusiasts for its superior craftsmanship and performance.

How should I care for the Aogami #2 core steel?

While the stainless cladding offers some protection, it's essential to keep the blade dry and clean to prevent rust on the exposed Aogami #2 edge. Regular honing and proper storage will maintain its sharpness and longevity.