Subscribe to our news letter and enjoy $10 off!

Anryu  |  SKU: AR-B2TSCHKU-GY180

Anryu Aogami Super Tsuchime Kurouchi Gyuto 180mm

$269.99 $299.95
Tax included Shipping calculated at checkout.

Set currency to AUD to view correct price matching.
K&S Price: AU $269.99* inc. tax , vs:
Store TC AU $309.0 -14.87%

* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2024-06-15T01:01:20Z

Detailed Specifications
Line Anryu Aogami Super Tsuchime Kurouchi
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 160 g        5.64 oz
Edge Length 183 mm   .7.2 inch
Heel Height 45 mm     .1.77 inch
Width @ Spine 4.0 mm     0.16 inch
Width @ Mid 1.8 mm     0.07 inch
Width @ 1cm from Tip 1.1 mm     0.04 inch
Steel Blue Super / Aogami Super | Carbon
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 62 - 65
Surface Finish Kurouchi
Handle Octagonal Black Chacate
Region Echizen
Best for
  • Pro chefs
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    Pros Cons
  • Budget friendly
  • Excellent performance
  • Great for professionals
  • Relatively hard to sharpen

  • Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with netural detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Anryu Hamono

    Katsushige Anryu, the 4th generation artisan at Anryu Hamono in Echizen, Japan, began his journey in traditional knife-making in 1959 under his father, Katsutoshi Anryu. His workshop, founded by his great-grandfather Hansaburo Anryu in 1873, is renowned for its exquisite, hand-forged knives. Known for integrity and craftsmanship, Katsushige-san was elected chairman of the Takefu Knife Village Co-op and awarded a medal for his traditional craft work in 2015. Today, he works alongside his nephew, 5th generation Takumi Ikeda, continuing the legacy of creating beautiful, durable knives with unique designs.

    • Profile: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう) gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

      Slide for more >>

    • Steel: Blue Super / Aogami Super

      Aogami Super steel, also known as Blue Super Steel, is highly esteemed among Japanese carbon steels for its exceptional qualities. Produced by Hitachi Metals Ltd., this steel surpasses Blue Steel No.1 in its composition, featuring higher amounts of carbon, chromium, and tungsten, with the addition of molybdenum. Aogami Super is celebrated for its remarkable edge sharpness and superior edge retention capabilities. It can achieve high levels of hardness without becoming brittle, a characteristic that sets it apart and endears it to knife enthusiasts worldwide. The steel's enhanced carbon content enables it to maintain sharpness for extended periods, while the added chromium aids in rust resistance. A touch of vanadium increases its toughness, making it less prone to chipping. These attributes make Aogami Super one of the most revered high carbon steels globally, often described as a knife nerd's dream for its balance of hardness, durability, and maintenance ease.


      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 62- 65

      << Slide for more >>

    • Construction: Sanmai - Stainless Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

      << Slide for more >>

    • Finish: Kurouchi

      Kurouchi refers to the rustic, unpolished finish found on the blade of many traditional Japanese kitchen knives. This blacksmith's finish is characterized by its dark, textured appearance, which is the result of leaving the blade forge-scale on the steel during production. Kurouchi finish not only adds a unique aesthetic appeal but also provides certain practical benefits. It acts as a protective layer against rust and corrosion, and helps to reduce food sticking to the blade during cutting. Commonly seen on high-quality, hand-forged knives, the kurouchi finish emphasizes the artisanal nature of the knife and its heritage, making each piece distinctively unique.

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA


      • Black Chacate

      Black Chacate is a highly valued timber known for its deep, rich brown to almost black coloration, fine texture, and exceptional durability. It polishes well, offering an exquisite finish that highlights its subtle, elegant grain patterns. This wood is often used in fine woodworking projects, including luxury furniture, decorative items, and high-end knife handles.

      An octagonal wa handle made from Black Chacate wood would exhibit a sleek, geometric shape that fits comfortably in the hand, enhancing the user's grip and control. The deep hues and natural luster of Black Chacate add a touch of sophistication and unparalleled beauty to the handle, making it not only a functional component of a kitchen knife but also a piece of art. The durability and stability of Black Chacate ensure that the handle withstands the rigors of kitchen use while maintaining its aesthetic appeal over time.

      << Slide for more


    Anryu Aogami Super Tsuchime Kurouchi Gyuto 180mm

    $269.99 $299.95

    The Aogami Super Tsuchime (Hammered) line by master Katsushige Anryu. As the head of blacksmith guild of Takefu Knife Village, master Anryu's work is often considered to be one of the best from Takefu area. His knife is super thin behind the edge and the heat treatment is second to none. The hammered finish gives a rustic touch to the blade and Echizen's AS is a great pleasure to use. The stainless cladding is perfect for anyone who wishes to taste the magic of carbon steel yet afraid of the iron cladding getting rust.


    170 mm
    Weight 152 g
    Total Length 315 mm
    Tip to Heel Length 172 mm
    Blade Height at Heel 47.3 mm
    Width of Spine Above Heel 4.3 mm
    Width of Spine at Middle of Blade 1.6 mm
    Width of Spine at about 1 cm from tip 1.1 mm


    Steel type: Aogami (Blue) Super core in stainless clad

    Hardness (HRC): 62-63

    Handle Design: K&S Teak wood handle. Optional handles available. 


    View product