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
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.
Overall length: 361mm Blade length - heel to tip: 214mm (8.43") Blade height at the heel: 47.5mm Spine thickness: • at the handle: 6.1mm • at the heel: 4.5mm • midway: 1.9mm • 1cm from the tip: 0.7mm Weight: 184g Edge/bevel: 50:50 Handle: oval rosewood Hand orientation: ambidextrous Saya/ sheath: Not included
⎯ Note: a. 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. b. Slight measurement variations are common in Japanese kitchen knives. c. 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 Care Guide
