Mizuno Tanrenjo Akitada Hon Kasumi Series is Mizuno Tanrenjo’s range of high-grade Shiro-ko #2 (White steel No.2) Hon Kasumi Japanese traditional-style knives.
Mizuno Tanrenjo Akitada Hon Kasumi Series knife is completely hand sharpened, polished and finished by especially skilled artisans, which results in extra edge sharpness and a more refined level of finish.
Its blade is made with soft iron and Hitachi Shirogami #2 (White Steel No.2) which is heat-treated to HRc. 62-63. Shirogami #2 is a high carbon Japanese steel that is renowned for its purity and is easy to sharpen to a very fine edge that can also retain its sharpness for a long time.
This knife is fitted with a traditional Japanese ‘D-shaped’ magnolia wood handle with a water buffalo horn ferrule / collar. This knife also includes a matching magnolia wood Saya (Sheath) for safekeeping.
Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. As with the Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip.
The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw, because it helps to preserve the original flavor and texture of the fish.
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 Hon Kasumi Series Yanagiba
Blade Material: White 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.
Yanagiba 180mm (7")
Total Length: 315mm
Cutting Edge Length: 175mm
Blade Thickness: 3mm
Blade Width: 28mm
Total Weight: 81g
Yanagiba 210mm (8.2")
Total Length: 345mm
Cutting Edge Length: 200mm
Blade Thickness: 3.2mm
Blade Width: 30mm
Total Weight: 105g
Yanagiba 240mm (9.4")
Total Length: 375mm
Cutting Edge Length: 230mm
Blade Thickness: 3.5mm
Blade Width: 31mm
Total Weight: 137g
Yanagiba 270mm (10.6")
Total Length: 420mm
Cutting Edge Length: 265mm
Blade Thickness: 3.8mm
Blade Width: 33mm
Total Weight: 180g
Yanagiba 300mm (11.8')
Total Length: 455mm
Cutting Edge Length: 295mm
Blade Thickness: 4mm
Blade Width: 35mm
Total Weight: 201g
Yanagiba 330mm (12.9")
Total Length: 480mm
Cutting Edge Length: 320mm
Blade Thickness: 4.5mm
Blade Width: 38mm
Total Weight: 256g
Yanagiba 360mm (14.1")
Total Length: 515mm
Cutting Edge Length: 348mm
Blade Thickness: 5mm
Blade Width: 40mm
Total Weight: 295g
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.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
Very accurate and nice quality!
This is my second Mizuno knife and I wanted to get a slicer that I could do sushi stuff and being single bevel (SB), could practice my katsuramuki. I chose to get the 270mm length which I thought was reasonable and not too short. I got it with the standard D handle. I had read that the single bevel mizunos have an undeveloped ura and needs some opening up which I found to be true. Some work on an 8K stone did the trick. I wouldn't say the knife was super sharp when I received it but I was able to get it to my liking after some time on the stone. I wouldn't call this a beginner's knife so you need to have some experience with a SB blade to get the full potential out of this. If you are though, it's worth the purchase. I should note, I bought this in April before the price increase so at the time, $320 USD was a good deal to me. Factor that into your decision when buying now. Still will recommend this even at an increased cost
Fantastic product! Koki was helpful in answering questions before my order & quick to reply. Delivery was fast & on time. I bought this and a blue steel deba & both are a pleasure to use. I would definitely recommend JCK to anyone.
Really good knife!!
I purchased a month ago It’s still working very well and really sharpened knife. It can slice a piece of sashimi without extra force of press during the slicing fish