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Mizuno Tanrenjo

Custom Limited Edition, Mizuno Tanrenjo Akitada Honyaki Series - Special Custom Order White Steel Wa Gyuto 240mm (9.4 inch, MCL-11)

Availability: Normally ships within 3 to 6 days

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


Custom Limited Edition, Sukenari Gingami No.3 Nickel Damascus Wa Gyuto 240mm (9.4 inch, SCL-68)


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.

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
  • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
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Stan C.
United States United States
Knives Knives Knives

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.

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