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Mizuno Tanrenjo

Mizuno Tanrenjo Akitada Hontanren Series White Steel No.2 Nakiri 165mm (6.4 inch, HKNA)

Availability: Normally ships within 3 to 6 days

Mizuno Tanrenjo Akitada Hontanren Series Knife is made with Shiro-ko #2 (White 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 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. 

The Nakiri is a double bevel edged knife that is rectangular in profile and has a tall, thin blade. It is popular throughout Japan and is often used by home cooks for quickly and efficiently chopping, slicing or mincing vegetables and fruit. It is becoming increasingly popular with vegetarians.

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 Nakiri

Blade Material:  White Steel No.2

Rockwell Hardness (HRc): 62 to 63

Blade Grind and Edge Shape: Double Bevel Edge 50/50

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

Saya Included: No. 


Nakiri 165mm (6.4")
Total Length: 310mm 
Blade Width: 55mm BladeThickness: 4.2mm
Total Weight: 171g



This knife comes with 50/50 double bevel edge geometry for both right and left handed use.

This knife comes with D Shaped Magnolia Wooden Handle. (Normally designed for right hand use). For the left handed version, we work with the maker for adjusting the handle location suitable for left hand use.

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and its sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.



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 a 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 a 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.
Customer Reviews
5.0 Based on 25 Reviews
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Filter Reviews:
    Kira L.
    United States United States
    I recommend this product
    Great knife

    Great for chopping, beautiful craftsmanship.

    Seth T.
    United States United States
    I recommend this product
    Beautiful, functional and sharp!

    This Nakiri was shipped fast and amazing customer service along the way. Quite a beautiful knife. Holds a wonderful edge and glides through produce. Easy to work and has a good balance to the weight which helps guide the cut. If I had the money I would buy more to make a set. Outstanding craftsmanship

    Zachariah L.
    United States United States
    Best knife I’ve ever owned


    Stirling H.
    United States United States
    Great Experience, Amazing Knife

    One of the sharpest knives i've ever received out of the box. Have been using it almost daily, I don't even use my Takeda Nakiri anymore really after getting this Mizuno.

    JapaneseChefsKnife.Com Mizuno Tanrenjo Akitada Hontanren Series White Steel No.2 Nakiri 165mm (6.4 inch, HKNA) Review
    Aharon W.
    Israel Israel
    Great knife!

    I didn't want to write a review until I had any long term experience with this knife. Now I have a story to tell you about him. Fine steel and a simple yet perfectly ergonomic handle. The steel is brittle. Perhaps even slightly overheated. Therefore, I managed to catch a couple of chips very easily (yes, I work with a knife and don't treat it as a museum piece) I don't even know how. Naturally, I use nakiri for its intended purpose - vegetables, herbs. Sometimes clean meat ... But Shirogami sharpens very well, so it didn't take me long to fix the blade. By the way, the sharpening of the delivered knife was pretty average. But the price of a knife does not imply a special investment of the master's time in sharpening. In general, for me personally, this is not a problem at all. A couple of good Japanese stones, three minutes of work and the knife already cuts hair easily. However, for kitchen needs, sharpening out of the box is also quite enough. I really like the balance of this knife. Personally, I am very comfortable working with him, despite his rather big weight. The Japanese two-finger grip on the blade allows good control of the position of the knife, and its weight and correct geometry easily do all the necessary work without applying any effort. Of course, like any high carbon steel, this requires keeping the knife dry. However, I have never understood people who make such a problem out of it. Is it so hard to wipe a knife after work that it is worth spending so many words on it? All in all, I love that I got a great working tool with a masterful spirit and character for a fairly low price. Without unnecessary bells and whistles. If you decide to buy this knife, it will not disappoint you.

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