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Mizuno Tanrenjo


Custom Limited Edition, Mizuno Tanrenjo Akitada "Special Custom Order White Steel No.2 Clad Wa Gyuto 240mm (9.4 inch, MCL-36)

Availability: Normally ships within 3 to 6 days


This Custom Limited Edition Mizuno Tanrenjo White Steel No.2 Clad  Wa Gyuto Knife was produced in Collaboration with a Custom Handle Maker, who makes beautiful "one-of-a-kind" handles.

Mizuno Tanrenjo Akitada Hon Kasumi White Steel No.2 Wa Gyuto 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.

Mizuno Tanrenjo White Steel No.2 Clad Wa Gyuto 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 Tanrenjo Wa Gyuto knife is fitted with an Custom Hand-Made Octagonal Handle (Resin Wood Hybrid body, Resin ferrule. Corian collar and endcap , with G10 and Nickel Silver spacers).

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

For safekeeping, this knife comes with a matching Magnolia 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: Custom Limited Edition Mizuno Tanrenjo Akitada White Steel No.2 Clad Wa Gyuto

    Blade Material:  White Steel No.2 Clad

    Rockwell Hardness (HRc): 62 to 63

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

    Handle Material: Custom Hand-Made Octagonal Handle (Resin Wood Hybrid body, Resin ferrule. Corian collar and endcap , with G10 and Nickel Silver spacers)

    Saya Included: Yes.

    Wa Gyuto 240mm (9.4")
    Cutting edge length: 257mm
    Total Length: 425mm
    Blade Thickness: 3.1mm
    Blade Width: 48mm
    Handle Length: 153mm
    Total Weight: 277g

     

     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.

     

    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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