A certain much-talked-about blue #2 gyuto showed up on my doorstep today, so as usual I'll put up some pictures and preliminary thoughts, and update with further information later.
Bear in mind that I bought this version in part because the handle gives me a convenient excuse to make my own. It is comfortable and a nice shape but the color and slick finish are not my favorite. It seems to be of decent quality though and likely to last as the lacquer appears to be largely impermeable to water.
First impressions: the knife looks great, but is shinier than expected. The kanji are nicely engraved and the hammering is attractive. I thought the finish would be a bit softer and more rustic, but it retains enough texture to look and feel overtly hand-made. The bright area on the jigane behind the polished edge is cloudy looking and actually feels slightly rough, like it was blasted on. It is an elegant touch in person.
The spine was a bit sharp at the corners, especially at the edges of hammer marks, so I hit it with some sandpaper right away just to make it comfortable. The choil was rounded and nicely arced, and feels very comfortable in a pinch grip. I would say this has the second best fit and finish of knives I own, below the Konosuke Fujiyama.
The knife feels lighter than expected. I can't weigh it accurately, and my Goko white #1 has a custom handle intended to add a little more weight, but the Goko feels more substantial in the hand, and the Anryu lighter. That feeling is also transmitted through a pinch grip, from the difference in the thickness of the two blades. The Anryu's spine width is about 3.5 mm coming out of the handle, and 2.5 mm above the heel.
It tapers down to about 2.2 mm half-way down the blade, to 2 mm just before the curve of the tip. At the tip it is down to 1.6 mm at the line where the hammering stops and the blade-road starts, and hits 1 mm half-way down the blade road to the core line. It is very thin behind the edge, and cuts like it.
The balance is blade-forward, just ahead of a pinch grip. The grind is done well, and seems very smooth and even on both sides. I cut some zucchini and summer squash tonight and they largely didn't stick. Due to the the thinness behind the edge, carrots didn't wedge.
My specimen is 242 mm long heel-to-tip and 51.5 mm tall at the heel.
The flatter profile makes it feel shorter than my other knives of similar height, since it lowers my wrist slightly when chopping. It isn't dead flat, but has a long sweet-spot near the heel.
For the sake of completeness, the OOTB edge was there but nothing to get excited about. I put it to the stones right away for a quick touch up which left it much improved, and I'll sharpen it up for real before doing some more prep with it.
Side note: the box (which matters only inasmuch as I keep all my knives in their boxes when their aren't on rotation) is somewhat flimsy, as well as being larger than usual for a 240. It would bother me if I were giving this as a gift because it looks a bit cheap, but otherwise I don't think it matters much to most people.