Since ancient times, the Japanese Katana has been admired for its ability to take an extremely sharp edge and function without bending or breaking. Mizuno Tanrenjo’s Honyaki knives are being crafted using similar traditional methods to achieve the same functionality as the legendary Katana.

The inheritance of these traditional swordsmithing techniques allows Master Mizuno to bring out the maximum performance and beauty from the Hagane used to create these Honyaki Wa-Bocho masterpieces.

We are proud to introduce Mizuno Tanrenjo’s wonderful and beautiful Hamon layer of Honyaki DX Series (Blue Steel No.2), which is heat-treated and to an incredible HRc. 64-65.

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 Honyaki DX Series Kama Usuba

Blade Material:  Blue Steel No.2

Rockwell Hardness (HRc): 64 to 65

Blade Grind and Edge Shape: Single Bevel Edge

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

Saya Included: Yes.

 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.