About the shape - Inspired by the profile of a traditional European chef knife, gyutos are a multi-purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. The longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.
The 210mm Gyuto is a great larger knife for home cooks or standard size for professionals.
About Katsushige Anryu - “Iron is alive,” he says. “It can live and it can die, depending on the blacksmith.” Anryu san’s 6+ decade career has given him an incredible understanding of steel, and make shim one of the most prolific blacksmiths in his region. He is rightfully proud of being one of the founders of Takefu Knife Village. Anryu san sticks to tradition when it works to his benefit, but is not afraid to introduce new techniques and steels if they can improve his knives. Despite being born in 1940, Anryu san continues to work hard, innovate, and pass his skills along to young blacksmiths.