Up for sale is a Katsushige Anryu 180mm Aogami (Blue) No. 2 Gyuto.  Gyuto are general purpose Japanese kitchen knives, much like the Western chef's knife, up which they're originally based.  Gyuto in this size range are excellent knives, able to address a wide range of tasks in the home or pro kitchen.  They are especially useful for smaller food items, tighter work spaces, and for all day use.
 
The knife has a hammered finish, which is both beautiful and functional, as it makes the blade less prone to food stick.  The Anryu Aogami No. 2 line is superbly crafted, and showcases the work of the master craftsman.  Pictures don't really do these knives justice.  This example sports a really nice looking rosewood handle with swirling grain.

The Hitachi Aogami (Blue) No. 2 steel core can take an extremely sharp edge, and has great edge retention.  It is also a fairly easy steel to sharpen.  The soft stainless cladding gives the knife toughness and makes maintaining it somewhat easier than a fully reactive blade.

Katsushige Anryu is a fourth generation blacksmith from the Echizen/Takefu region of Japan, widely known as one of oldest and most famous cutlery production centers there.  He has been making knives for many decades, and is among my personal favorite knife makers.  Anryu San does some of the best forging, grinding, heat treat, and finishing, and his knives always have that form follows function appeal.
 
Specifications/Information:
Maker - Katsushige Anryu
Shape - Gyuto
Weight - 5.0oz
Overall length - 12.97 inches
Blade length - 180mm (7.1 inches)
Blade height - 1.67 inches
Blade material - Hitachi Aogami (Blue) No. 2 high carbon core, clad with soft stainless
Blade hardness - 62-63HRC
Edge geometry - Double bevel
Spine thickness - About 3.36mm at heel, quickly tapers to about 1.73mm midway, continuous distal taper
Finish - Hammered, Kasumi type bevels
Handle shape - Traditional oval
Handle material - Rosewood, Pakka ferrule
 
This knife comes fairly sharp from the maker, so it doesn't absolutely need the free sharpening service when bought.  I can still touch it up a bit if the buyer requests it (please contact me).  The buyer can use the free hand sharpening service twice in the future when purchasing this knife.
 
Since these knives have a cutting core of reactive high carbon steel, it is very important to keep them dry and well maintained.  While in use, please wipe the knife dry if it needs setting aside for any period of time.  After use, wash by hand with soap and warm water, without any abrasive sponges, and dry quickly.  If extended storage is required, apply a food safe oil to the blade before storing.  After a period of use, the core will develop a patina, making it somewhat more stain and rust resistant.
 
Please do not put this knife in a dishwasher, as that will corrode the blade and damage the handle.  Also do not cut frozen foods, bone, or other hard material.
Most Japanese hand finished knives may have some minor scratches, dings, or imperfection on the blade or handle.  This is normal and not out of the ordinary.  This is especially true for Kurouchi finish knives, and fully handmade knives in general.
The knife in the pictures is the exact knife the buyer will receive.