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Mizuno Tanrenjo


Custom Limited Edition, Mizuno Tanrenjo Akitada "Special Custom Order Ao Hagane DX Blue Steel No.1 Wa Gyuto 240mm (9.4 inch, MCL-10)

Availability: Normally ships within 3 to 6 days

This Custom Limited Edition Mizuno Tanrenjo Ao Hagane DX Blue Steel No.1 Wa Gyuto Knife was produced in Collaboration with a Custom Handle Maker, who makes beautiful "one-of-a-kind" handles.

The Akitada Ao Hagane DX Series is the highest-grade of knives among Mizuno Tanrenjo large selections and is made using Hitachi Aogami #1 (Blue Steel No1; HRc. 62-63). Blue Steel No.1 Wa-Bocho (Japanese traditional-style knives) are rarely seen because the high Carbon content (1.30-1.40%) of the steel makes it difficult to work with. Blue Steel No.1 also contains greater amounts of Chromium (0.30 -0.50%) and Tungsten / Wolfram (1.50- 2.00%) than Blue Steel No.2, which form hard carbides in the steel and thus improve edge retention.

Mizuno Tanrenjo Ao Hagane DX knife is handcrafted and hand sharpened using traditional methods by Mizuno’s highly experienced and talented craftsmen and receive the utmost attention during each stage of production to ensure that no compromises are made. Master Mizuno recommends Ao Hagane DX Knife with confidence due to the outstanding cutting performance, which equal to that of Honyaki knives.

The Custom Limited Edition, Mizuno Tanrenjo Wa Gyuto knife is fitted with an Custom Hand-Made Octagonal Australian Ringed Gidgee Handle.(Composite Stone ferrule, Corian collar and endcap with Nickel Silver spacers)

We are proud to introduce another fine masterpiece from Mizuno Tanrenjo.

For safekeeping, this knife comes with a matching Black (Lacquered) Wooden Saya ("Sheath") and a black pakkawood Saya pin.

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: Mizuno Tanrenjo Akitada Ao Hagane DX Blue Steel No.1  Wa Gyuto

    Blade Material:  Blue Steel No.1 Clad

    Rockwell Hardness (HRc): 62 to 63

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

    Handle Material: Custom Hand-Made Octagonal Australian Ringed Gidgee Handle.(Composite Stone ferrule, Corian collar and endcap with Nickel Silver spacers)

    Saya Included: Yes.


    Wa Gyuto 240mm (9.4")
    Cutting edge length: 231mm
    Total Length: 387mm
    Blade Thickness: 3.3mm
    Blade Width: 49mm
    Handle Length: 140mm
    Total Weight: 268g


     Custom Limited Edition, Mizuno Tanrenjo Akitada "Special Custom Order Ao Hagane DX Blue Steel No.1 Wa Gyuto 240mm (9.4 inch, MCL-10)


    This knife comes with 50/50 double bevel edge geometry for both right and left handed use. For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened  50/50 without problems. 

    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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    Daniel D.
    United States United States

    Custom Limited Edition, Mizuno Tanrenjo Akitada "Special Custom Order Ao Hagane DX Blue Steel No.1 Wa Gyuto 240mm

    I could not be more pleased. This knife performs extremely well. The Blue steel’s edge retention is simply exceptional. Likewise, the grind is ideal and the sharpness outstanding. The custom handle’s fit and finish is of the highest quality and fits very comfortably in hand. Weight and balance are well suited.

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