Now that made me laugh.
All hail the mighty Anryu.
- Jeff B
- Posts: 14741
- Joined: Fri Jan 27, 2017 5:59 pm
- Location: Louisville, Kentucky
- Has thanked: 1954 times
- Been thanked: 2324 times
Re: All hail the mighty Anryu.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
-
- Posts: 569
- Joined: Mon Mar 13, 2017 8:31 pm
- Location: Sheboygan, WI
- Been thanked: 12 times
Re: All hail the mighty Anryu.
This made me laugh too. Because I forgot that I said it.
Alcohol. The cause of, and solution to, all of life's problems.
Re: All hail the mighty Anryu.
This was a great one. It made me feel like Homer Simpson, "Mmm... Helen Hunt."
-
- Posts: 695
- Joined: Sun Jun 17, 2018 12:33 pm
- Location: Bay Area, CA
- Has thanked: 28 times
- Been thanked: 28 times
Re: All hail the mighty Anryu.
I don’t usually like greens and blues in handles, but this one is pretty cool. I really like that
Re: All hail the mighty Anryu.
Thank you very much.Bluenoser87 wrote: ↑Sun Feb 10, 2019 8:54 pm
I don’t usually like greens and blues in handles, but this one is pretty cool. I really like that
My natural tendencies lean toward a more subtle look, but I really liked how this one turned out.
Instagram : jobone_craftsman
https://www.instagram.com/jobone_craftsman/
Etsy : https://www.etsy.com/shop/JoBoneCraftsman
https://www.instagram.com/jobone_craftsman/
Etsy : https://www.etsy.com/shop/JoBoneCraftsman
- ChefKnivesToGo
- Site Admin
- Posts: 16857
- Joined: Tue Jan 24, 2017 2:23 pm
- Location: Madison, WI
- Has thanked: 2051 times
- Been thanked: 3275 times
- Contact:
Re: All hail the mighty Anryu.
He's a good percussionist too. At the time I shot this I had never seen a guy hammer out 3 blades at a time. It's a big time saver.
Re: All hail the mighty Anryu.
I just recently picked up the Anryu AS Gyuto 240mm and am really liking it. I much prefer it to the Blue #2 Hammered: thinner grind, better performance with better steel. It too goes through hard root vegetables with ease and good food release - mighty indeed.
-
- Posts: 2497
- Joined: Fri Jan 27, 2017 11:46 am
- Location: Long Island
- Has thanked: 120 times
- Been thanked: 453 times
Re: All hail the mighty Anryu.
And nearly 2 years later I continue to amazed by how well Anryu knives perform on thick root vegetables.
I needed to chop 5 lbs ( a lot for me ) of thick gnarly yams for a curry yesterday. For giggles I tried out my new Yoshikazu. It was ok at first but immediately I went back to my Anryu. When it didn't sail through with a guillotine all I needed to do was adjust back and emphasize the heel.
Amazing knives. Both the hammered blue and the kurouchi white. Need to try out the AS one of these days...
All hail!
I needed to chop 5 lbs ( a lot for me ) of thick gnarly yams for a curry yesterday. For giggles I tried out my new Yoshikazu. It was ok at first but immediately I went back to my Anryu. When it didn't sail through with a guillotine all I needed to do was adjust back and emphasize the heel.
Amazing knives. Both the hammered blue and the kurouchi white. Need to try out the AS one of these days...
All hail!
Re: All hail the mighty Anryu.
These sentiments have been echoed by several voices here over the years, and Ive kept that in mind. My early purchases always took me elsewhere, for various reasons, and now that I want a gyuto of his, they cannot be had just last week I saw the "availability" notification... And hour too late. Ha! Nothing left but shorter blades...Robstreperous wrote: ↑Thu Oct 21, 2021 6:43 am And nearly 2 years later I continue to amazed by how well Anryu knives perform on thick root vegetables.
I needed to chop 5 lbs ( a lot for me ) of thick gnarly yams for a curry yesterday. For giggles I tried out my new Yoshikazu. It was ok at first but immediately I went back to my Anryu. When it didn't sail through with a guillotine all I needed to do was adjust back and emphasize the heel.
Amazing knives. Both the hammered blue and the kurouchi white. Need to try out the AS one of these days...
All hail!
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
― François de La Rochefoucauld
Re: All hail the mighty Anryu.
Can definitely attest to his AS, i have a 210 and its one of my favorites!Robstreperous wrote: ↑Thu Oct 21, 2021 6:43 am And nearly 2 years later I continue to amazed by how well Anryu knives perform on thick root vegetables.
I needed to chop 5 lbs ( a lot for me ) of thick gnarly yams for a curry yesterday. For giggles I tried out my new Yoshikazu. It was ok at first but immediately I went back to my Anryu. When it didn't sail through with a guillotine all I needed to do was adjust back and emphasize the heel.
Amazing knives. Both the hammered blue and the kurouchi white. Need to try out the AS one of these days...
All hail!
-
- Posts: 208
- Joined: Mon Jul 26, 2021 10:31 pm
- Location: Massachusetts
- Has thanked: 153 times
- Been thanked: 113 times
Re: All hail the mighty Anryu.
Too bad Anryu-san retired, I do prefer his tsuchime (hammered) finish over Ikeda-san tsuchime. Anryu's tsuchime is much cleaner with nicer pattern and Ikeda's tsuchime is more compact with more overlaps.
Just my personal preference.
Just my personal preference.
Wilson - Just an retired sushi chef
-
- Posts: 236
- Joined: Fri Dec 06, 2019 1:12 pm
- Location: Seattle, WA, USA
- Has thanked: 615 times
- Been thanked: 117 times
Re: All hail the mighty Anryu.
I remember someone making a comment about the pattern changing a bit. Care to post a comparison foto?silylanjie wrote: ↑Thu Oct 21, 2021 9:33 am Too bad Anryu-san retired, I do prefer his tsuchime (hammered) finish over Ikeda-san tsuchime. Anryu's tsuchime is much cleaner with nicer pattern and Ikeda's tsuchime is more compact with more overlaps.
Just my personal preference.
-
- Posts: 208
- Joined: Mon Jul 26, 2021 10:31 pm
- Location: Massachusetts
- Has thanked: 153 times
- Been thanked: 113 times
Re: All hail the mighty Anryu.
Here's photos of the gyuto in B2Miles wrote: ↑Thu Oct 21, 2021 9:49 amI remember someone making a comment about the pattern changing a bit. Care to post a comparison foto?silylanjie wrote: ↑Thu Oct 21, 2021 9:33 am Too bad Anryu-san retired, I do prefer his tsuchime (hammered) finish over Ikeda-san tsuchime. Anryu's tsuchime is much cleaner with nicer pattern and Ikeda's tsuchime is more compact with more overlaps.
Just my personal preference.
Anryu Ikeda
Wilson - Just an retired sushi chef
-
- Posts: 4920
- Joined: Wed Jan 25, 2017 2:54 pm
- Location: CT
- Has thanked: 30 times
- Been thanked: 1143 times
Re: All hail the mighty Anryu.
Can you guys post some choil shots of your Anryu's? With being on Keto, I do a lot of root veggies and will be making myself a new blade for this. I do a lot of rutabaga, turnips and celery root. My Richmond AS Laser and Tanaka Sekiso gyutos do pretty well, but feel short sometimes length and height wise. I want to make myself a taller 270 for heavier use. I have some 3/32" thick 52100 and some 1/8" thick CPM Cruwear I am debating between using!
Ikeda's hammer dimples look much less deep, too and do overlap. I prefer the Anryu look myself as well, looks cleaner and like it would have more effect food release wise.
Ikeda's hammer dimples look much less deep, too and do overlap. I prefer the Anryu look myself as well, looks cleaner and like it would have more effect food release wise.
-
- Posts: 208
- Joined: Mon Jul 26, 2021 10:31 pm
- Location: Massachusetts
- Has thanked: 153 times
- Been thanked: 113 times
-
- Posts: 4920
- Joined: Wed Jan 25, 2017 2:54 pm
- Location: CT
- Has thanked: 30 times
- Been thanked: 1143 times
Re: All hail the mighty Anryu.
Great pic! It looks like it has nice convexing and the hollow on the top half of the knife. Gotta figure out a radius platen one of these days to do these hollows!
-
- Posts: 4920
- Joined: Wed Jan 25, 2017 2:54 pm
- Location: CT
- Has thanked: 30 times
- Been thanked: 1143 times
Re: All hail the mighty Anryu.
I want to try this one out on some sweet potatoes and root veg:
I am kinda scared to try this one out on harder foods! It has a lot of bend/flex to it.
-
- Posts: 558
- Joined: Mon Nov 09, 2020 10:53 am
- Location: Gloucester, MA
- Has thanked: 535 times
- Been thanked: 312 times
Re: All hail the mighty Anryu.
Those Anryu dimples are so much better done than the Takeda. Too bad he doesn't do any handwork these days. He still goes to work and does somethings last I read, fires up furnace, etc. True Master. The first thing I asked Mark when i got here was give me suggestions on the best 5 blacksmiths, Anryu was first, Tanaka, Ikeda, Kurosaki, Moritaka. Never can get to the order button with an Anryu still available. That's a THIN blade there Taz!
In the immortal words of Ken Schwartz-"Master The 1K."