This Special Custom Order Mizuno Tanrenjo Ao Hagane DX Series Wa-Gyuto knife shares the same blade shape and geometry as the popular "Masamoto KS-3124", 240mm Wa-Gyuto. Master Mizuno makes this knife with an especially thin blade cross-section and we think he has produced another fine & practical Wa-Gyuto !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.
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 "KS-Style" Wa Gyuto
Blade Material: Blue Steel No.1
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Ebony Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
| Wa Gyuto 240mm (9.4")|
Cutting edge length: 260mm
Total Length: 425mm
Blade Thickness: 3.2mm
Blade Width: 49mm
Handle Length: 150mm
Total Weight: 252g
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
This knife comes with Octagon Shaped Magnolia Wooden Handle. (suitable design and handle for both right hand and left handuse).
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.
Perfect for cutting and last long
I decided to get this for myself as a 40 yr birthday present. The knife is quite amazing in every way. The profile is very sleek and has hardly any curve. The shinogi line makes it feel like a true Japanese knife. The ebony handle is beautifuly made. The dimensions of my particular knife are heel to tip length: 260mm. I had heard they run short so I wonder did I get a 270 that is 10 short? Height at the heel is right at 50 cm, specifically 2 inches exactly. Out of the box I checked the sharpness and yes it was, but I thought it could be better. After a bit on an 8k. It is very good. The great thing was I received this 4 days after I ordered it which is crazy since it went from Japan to WV in the United States.