$460.00
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.
Fuguhiki knives haves a blade profile that is similar to the Yanagiba, but it is narrower in height and is ground much thinner to enable it to cut extremely thin slices of Fugu (Blowfish).
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 was sharp ootb, had good rounding of the choil, and well balanced. Choil could have been rounded slightly more evenly, but just for aesthetics.
this knife is beautifully crafted and is alive and well in a sushi restaurant, exceptional grind no low spots whatsoever perfectly straight and ground so so thin the 330 feels like a 270 yanagi in my hand just so light , came without uraoshi initial backside sharpening which was kinda nice to do myself 10/10 handle fit and finish is nice, great service from JKC ! thank you so much.
This is a phenomenal knife. Although I am a home cook and not a professional chef, the sharpness and edge retention of this blade makes my sashimi taste better and my presentation more attractive. I can slice the thinnest slices of fish with no breakage. It is relatively quick to sharpen, needing only touch ups to retain its razor sharp edge. The balance is good as well.
Light and sharp, very good
A useful and beautiful piece for those who appreciate form and function.
