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Mizuno Tanrenjo Akitada Hontanren Series Knife is made with Ao-ko #2 (Blue Steel No.2; HRc. 62-63) and is the best-selling range of knives among Mizuno large selections.
Hontanren Series knife is forged, sharpened and polished (Hon Kasumi finished) using traditional methods and Mizuno Tanrenjo’s passion for fine craftsmanship ensures that these knives have outstanding sharpness and cutting performance.
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 Kama Usuba has a Kamagata (Literally, “sickle-shaped”) tip, or ’Sheepsfoot’ blade profile. It originated in the Kansai (Ōsaka) region of Japan and it is often preferred to the square-ended Usuba’s from the Kanto (Tokyo) region because the curved tip is more versatile. It is particularly useful for precision cutting and decorative cutting techniques.
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 Hontanren Series Kama Usuba
Blade Material: Blue Steel No.2
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Kama Usuba 150mm (5.9") Total Length: 280mm Cutting Edge Length: 142mm Blade Thickness: 3.2mm Blade Width: 37mm Total Weight: 115g |
Kama Usuba 165mm (6.4") Total Length: 290mm Cutting Edge Length: 155mm Blade Thickness: 4mm Blade Width: 41mm Total Weight: 152g |
Kama Usuba 180mm (7") Total Length: 315mm Cutting Edge Length: 170mm Blade Thickness: 4mm Blade Width: 43mm Total Weight: 183g |
Kama Usuba 195mm (7.6") Total Length: 335mm Cutting Edge Length: 185mm Blade Thickness: 4.5mm Blade Width: 46mm Total Weight: 226g |
Kama Usuba 210mm (8.2") Total Length: 355mm Cutting Edge Length: 197mm Blade Thickness: 5mm Blade Width: 50mm Total Weight: 251g |
Kama Usuba 225mm (8.8") Total Length: 368mm Cutting Edge Length: 210mm Blade Thickness: 5.2mm Blade Width: 52mm Total Weight: 313g |
Kama Usuba 240mm (9.4") Total Length: 390mm Cutting Edge Length: 225mm Blade Thickness: 5.3mm Blade Width: 54mm Total Weight: 326g |
Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may take 30 to 45 days for delivery. Please contact us first for the availability at email.
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.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.