These exceptional knives are crafted using Aogami Super(AS) steel, renowned for its outstanding edge retention and ease of sharpening. Among the Blue Paper steels, AS has the highest carbon and chromium content, giving it superior hardness and slightly better corrosion resistance. To further enhance durability and reduce maintenance, the AS core is clad in a softer, more ductile stainless steel, offering added protection while retaining excellent cutting performance.

The Anryu AS Gyuto 240mm is a versatile, full-size chef’s knife ideal for tackling everything from large cuts of meat to delicate herbs. The added blade length offers increased efficiency for slicing and chopping, making it a favorite among professionals and serious home cooks alike. A flat section near the heel transitions smoothly into a gentle belly curve, supporting a wide range of cutting techniques from push and pull cuts to rocking motions.

Specs:

• Blacksmith : Ikeda san
• Location: Echizen, Japan
• Construction: San Mai, Hammer Forged
• Edge Steel: AS - Super Blue
• Cladding: Stainless Hammered
• Finish: Kurouchi
• HRC: 61-62
• Spine Thickness at Base: 4 mm
• Blade Height: 50 mm

Use & Care

• Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
• Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
• Use a sharpening stone to maintain the sharpness of the blade. 
• Do not use on hard melons or items that may torque the blade