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Mizuno Tanrenjo


 

Custom Limited Edition, Mizuno Tanrenjo Akitada "Special Custom Order "KS-Style"" Ao Hagane DX Blue Steel No.1 Wa Gyuto (MCL-7)

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.

This Special Custom Order Mizuno Tanrenjo Ao Hagane DX Wa-Gyuto knife shares the same blade shape and geometry as the popular "Masamoto KS-3124", 240mm Wa-Gyuto. Master Mizuno makes this knife with an especially thin blade cross-section and we think he has produced another fine & practical Wa-Gyuto !

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. 

The Custom Limited Edition, Mizuno TanrenjoWa Gyuto knife is fitted with an Custom Hand-Made Octagonal Australian Ringed Gidgee Wood Handle (Mammoth Molar Tooth Ivory Ferrule and endcap, Composite Turquoise collar with Brass 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 "KS Style" 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 Wood Handle (Mammoth Molar Tooth Ivory Ferrule and endcap, Composite Turquoise collar with Brass Spacers)

    Saya Included: Yes.

     

    Wa Gyuto 270mm (10.6")
    Cutting edge length: 260mm
    Total Length: 420mm
    Blade Thickness: 3.1mm
    Blade Width: 50mm
    Handle Length: 145mm
    Total Weight: 275g

     

     

     

    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.

     

    Important

    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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