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Mizuno Tanrenjo

Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Clad Wa Gyuto with Shinogi (210mm to 270mm, 3 sizes)

Availability: Normally ships within 3 to 6 days

The Akitada Ao Hagane DX Series is the highest-grade of knives among Mizuno Tanrenjo large selections and is made using Hitachi Aogami #1 (Blue Steel No1; HRc. 62-63). Blue Steel No.1 Wa-Bocho (Japanese traditional-style knives) are rarely seen because the high Carbon content (1.30-1.40%) of the steel makes it difficult to work with. Blue Steel No.1 also contains greater amounts of Chromium (0.30 -0.50%) and Tungsten / Wolfram (1.50- 2.00%) than Blue Steel No.2, which form hard carbides in the steel and thus improve edge retention.

Mizuno Tanrenjo Ao Hagane DX knife is handcrafted and hand sharpened using traditional methods by Mizuno’s highly experienced and talented craftsmen and receive the utmost attention during each stage of production to ensure that no compromises are made. 

Master Mizuno recommends Ao Hagane DX Knife with confidence due to the outstanding cutting performance, which equal to that of Honyaki knives.

 This knife is fitted with a traditional Japanese ‘D-shaped’ magnolia wood handle with a water buffalo horn ferrule / collar and also includes a matching magnolia wood Saya (Sheath) for safekeeping.

The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.

Notice about White and Marbled Water Buffalo Horn Ferrules for Mizuno Tanrenjo Knives
Unfortunately, Mizuno Tanrenjo and most other knife makers are now struggling to find the raw materials to make White or Marbled Water Buffalo Horn Ferrules for their knife handles. 
Due to these difficult and unfortunate circumstances, we regret to inform our customers that Mizuno Tanrenjo is no longer able to accept requests for a specific color of Water Buffalo Horn Ferrule. However, we firmly believe in the high quality and craftsmanship of Mizuno Tanrenjo’s traditionally-forged Japanese knives - They are one of the most well-respected producers of traditionally-forged Japanese knives - and we highly recommend them!
Thank you very much for your understanding and attention.

    Knife Model: Mizuno Tanrenjo Akitada Ao Hagane DX Series Wa Gyuto with Shinogi

    Blade Material:  Blue Steel No.1

    Rockwell Hardness (HRc): 62 to 63

    Blade Grind and Edge Shape: Double Bevel Edge 50/50

    Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule

    Saya Included: Yes. 


    Wa Gyuto 210mm (8.2")
    Total Length: 345mm
    BladeThickness: 3mm
    Total Weight: 160g
    Wa Gyuto 240mm (9.4")
    Total Length: 390mm BladeThickness: 3.1mm
    Total Weight: 180g 
    Wa Gyuto 270mm (10.6")
    Total Length: 420mm BladeThickness: 3.1mm
    Total Weight: 205g



    This knife comes with 50/50 double bevel edge geometry for both right and left handed use.

    This knife comes with D Shaped Magnolia Wooden Handle. (Normally designed for right hand use). For the left handed version, we work with the maker for adjusting the handle location suitable for left hand use.

    We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.



    This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.

    • Please do not put the knife in the dishwasher machine for cleaning.
    • Please do not leave the knife in water or wet condition for long time.
    • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
    • This is an extremely sharp knife. Please use special cares in using and storing it.
    • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
    • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
    • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
    Customer Reviews
    5.0 Based on 11 Reviews
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    Filter Reviews:
    Ellie A.
    United States United States
    I recommend this product
    Heavy is good, heavy is reliable

    Outstanding knife. It takes a shaving edge that lasts a solid week under heavy professional use, and the heavier than expected weight actually works to make it feel very sure-footed when working quickly. Fit and finish are flawless, before it patinaed you could hardly tell it was a clad knife and that the handle and ferrule are separate pieces. The blade patinaed VERY quickly and it’s a joy to watch it evolve with use. I love all the different colors the blade has taken on, it really lightens up my prep work. An absolutely outstanding knife.

    JapaneseChefsKnife.Com Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Clad Wa Gyuto with Shinogi (210mm to 270mm, 3 sizes) Review
    Damian T.
    Ireland Ireland
    I recommend this product
    Mizuno Ao Hagane DX Wa Gyuto 240

    Excellent knife. Good edge and retention from the blue #1 as expected. Pleasure to sharpen. The wide bevel means you can play around with more natural stones too, which is nice.

    JapaneseChefsKnife.Com Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Clad Wa Gyuto with Shinogi (210mm to 270mm, 3 sizes) ReviewJapaneseChefsKnife.Com Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Clad Wa Gyuto with Shinogi (210mm to 270mm, 3 sizes) ReviewJapaneseChefsKnife.Com Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Clad Wa Gyuto with Shinogi (210mm to 270mm, 3 sizes) Review
    Sweden Sweden
    I recommend this product
    Beautyful craftmanship

    First of all I want to start with saying I am a chef in asiancuisine and this is probably the sharpest knife I Have right now even my shigefusa can't get this sharp, my passion for japanese knives started at the age 17 and been sharpening my knives since then. This is truly a well balanced knife, with a comfy grip and razorsharp edge, thank you Koki iwahara

    yungchien c.
    United States United States
    David R.
    United States United States
    Wonderful Knife

    I genuinely love using this knife. It just feels well-crafted, but tough enough for everyday and general use. The thickness and height are perfect for a general blade and 200mm is about as long as I'd like a knife to be. It feels sturdy enough for tougher wedging chops and thin enough for softer veggies and fruit. I've sharpened on a Shapton Pro #2000 and Belgian blue (~#6000) with good results and no chipping. I'm not an expert on steels, but I'm curious to see how Blue #1 sharpens and holds up over time. Thank you!

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