This Custom Limited Edition Mizuno Tanrenjo Honyaki Wa-Gyuto Knife was produced in Collaboration with a Custom Handle Maker, who makes beautiful "one-of-a-kind" handles.
This knife comes with a special Custom Octagon Shaped Stabilized Spalted Maple Burl Handle.(Resin ferrule & endcap, Mammoth Tooth collar Nickel Silver spacers)
For safekeeping, this knife comes with a Magnolia Wooden Saya ("Sheath") and a black pakkawood Saya pin.
Since ancient times, the Japanese Katana has been admired for its ability to take an extremely sharp edge and function without bending or breaking. To achieve the same functionality as the legendary Katana, Mizuno Tanrenjo’s Honyaki knives are crafted using similar traditional blade smithing methods.
The inheritance of these traditional sword smithing techniques allows Master Mizuno to bring out the maximum performance and beauty from the Hagane (Hitachi White Steel) that is used to create these Honyaki Wa-Bocho masterpieces.
We are proud to introduce Mizuno Tanrenjo’s wonderful Honyaki Series (White Steel). Each knife features a unique, beautiful Hamon pattern and is heat-treated and to an incredible HRc. 64-65!
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.
Knife Model: Custom Limited Edition Tanrenjo Akitada Honyaki Series Wa Gyuto
Blade Material: White Steel
Rockwell Hardness (HRc): 64 to 65
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Custom Octagon Shaped Stabilized Spalted Maple Burl Handle.(Resin ferrule & endcap, Mammoth Tooth collar Nickel Silver spacers)
Saya Included: Yes.
Wa Gyuto 240mm (9.4")
Cutting edge length: 228mm
Total Length: 390mm
Blade Thickness: 3.1mm
Blade Width: 53mm
Handle Length: 146mm
Total Weight: 260g
This knife comes with 50/50 double bevel edge geometry for both right and left handed 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.
I can only say one thing…. Knives …. the Mizuno Tanrenjo Akitada Honyaki series 240mm has really upped my game as a professional Chef and has really opened my eyes as to the tools that I use everyday in my kitchens. I have been cooking for 30 years plus and have basically used descent European cutlery… until these past 6 months… I will continue to build my personal collection with the best of the best…. as these products come way and I become more educated in Japanese knives and their superior craftsmanship… Thank you Koki Iwahara for your time help and insight. Arigato y Gracias tambien.