The Anryu Tsuchime Aogami #2 Gyuto 210mm is a versatile Japanese chef’s knife from Echizen, Japan. Featuring an Aogami #2 carbon steel core with stainless cladding and a tsuchime finish, this knife is well-suited for slicing meat, fish, and vegetables. It offers a well-balanced profile with a tapered spine for precise cutting control.
Hand-forged in Echizen, Japan by blacksmith Takumi Ikeda
Gyuto: Multi-purpose Japanese chef knife for meat, fish, and vegetables
Excellent distal taper from 6.1mm at handle to 0.7mm near tip
Suitable for both home cooks and professional chefs seeking a versatile Japanese knife
For right- and left-handed users
About the Blacksmith
Takumi Ikeda is an Echizen Traditional Craftsman operating at Takefu Knife Village and the fifth-generation successor of Anryu Hamono. He began his apprenticeship under Katsushige Anryu in 2007 and became the successor of Anryu Hamono in January 2021. As Anryu's nephew, he inherited the workshop’s leadership when his uncle had no sons to continue the family tradition. He forges using traditional methods and works with high-carbon steels, including Aogami #2, Aogami Super, and Shirogami #2. Before becoming successor, he was the primary blacksmith producing knives for the Anryu workshop.
For the care and maintenance of Japanese knives, such as this 210mm Anryu Tsuchime Aogami #2 Gyuto knife, please refer to our care guide below.
Slight measurement variations are common in Japanese kitchen knives.
Small surface finish variations in knives are a normal part of the handcrafting process.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Complete Care Guide
