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
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.
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.
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
very good 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!