Overview

The Anryu Aogami #2 Tsuchime Gyuto 210mm is a stainless-clad Blue #2 workhorse from Echizen, Japan—thin behind the edge, confident on the board, and easy to maintain. Forged at Anryu Hamono (line now produced by Takumi Ikeda in the Anryu workshop), this gyuto pairs a keen Aogami #2 core (62–63 HRC) with stainless cladding and a hammered tsuchime finish that helps shed food. It’s a sweet-spot length for pros and home cooks, offering nimble tip work and long, smooth draw cuts.

For best results, use a knife-friendly board (we love the Hasegawa Pro Cutting Board), keep the edge touched up on a leather strop (Tokushu XL Buffalo Strop). Prefer a pro edge from day one? Add our Knife Sharpening Service at checkout.

Common Questions

Q: Is this knife good for home cooks as well as professionals?

A: Absolutely. At 210mm it’s the “do-everything” length—long enough for proteins and melons, compact enough for tight home kitchens. The thin grind makes veggies glide and the stainless cladding keeps care simple.

Q: Is Aogami #2 stainless?

A: The core is carbon steel (not stainless), so the exposed edge will patina and can rust if left wet. The outer cladding is stainless, reducing maintenance. Wash, dry, and a touch of Tsubaki oil keeps the edge happy.

Q: How should I maintain peak sharpness?

A: Strop lightly after each session (leather strop) and do periodic whetstone touch-ups. If you’d rather outsource, choose our professional sharpening for an elite, ready-to-work edge.

Specifications

Brand/Blacksmith: Anryu Hamono (Echizen, Japan)

Core Steel: Aogami #2 (Blue Paper #2)

Cladding Type: Stainless steel, hammered (tsuchime) finish

Blade Length: 210mm

Spine Thickness (Heel): 4.5 mm

Spine Thickness (Mid): 2.0 mm

Spine Thickness (Tip): 0.5 mm

Overall Length: ~366mm

Weight: ~176g

Handle Material: Rosewood wa handle with buffalo horn ferrule (variants may differ)

Hardness (HRC): ~62–63