About the Maker - Katsushige Anryu

With over 50 years of experience, Katsushige Anryu (安立勝重) is the 4th generation blacksmith at Anryu Uchihamono (安立打刃物). Not only he is the founding member of Takefu Knife Village, he is also a certified "Traditional Craftsman (伝統工芸士)".

About the Shape - Gyuto

The Gyuto (牛刀) is a type of Japanese kitchen knife that has a double-bevel blade, meaning it is sharpened on both sides. It is similar to the western-style chef’s knife, but it is usually thinner, lighter, and sharper. The name Gyuto means “cow sword” in Japanese, because it was originally used for slicing beef.

About the Finish - Kurouchi

Kurouchi (黒打ち) refers to the darkened steel surface as a result from the forging process which forms a coating of oxide. It is the most rusting finish of all but gives knives a traditional character.

About the Finish - Tsuchime

Tsuchime (槌目) refers to a hammered finish. This could be a result from the forging process or be added/hand-hammered by the blacksmith to create an indented and unique finish.

Katsushige Anryu Kurouchi Tsuchime Gyuto 180mm

Maker

Knife Type

Finish - Kurouchi

Finish - Tsuchime

Shipping

Returns

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