We Offer Flat Rate Shipping Worldwide. Just $7 USD

Mizuno Tanrenjo


"FREE Accessory Pack" Mizuno Tanrenjo Akitada Hon Kasumi Series White Steel No.2 HK-FAP3 Yanagiba 300mm (11.8 inch, Octagon Shaped Magnolia Wooden Handle)

Availability: Normally ships within 3 to 6 days


This Mizuno Tanrenjo knife with FREE Accessory Pack is only available as a single piece (1 pc.) and is currently in stock, ready for immediate shipping.

To assist new owners of Mizuno Tanrenjo’s fine traditional Japanese knives, we are including a FREE set accessories (Fish Tweezers, Fish Scaler and Tsubaki Oil) that will be extremely useful when you are preparing fish dishes and maintaining your new Carbon Steel knife!

These special accessory packs are only available with select Mizuno Tanrenjo traditional Japanese forged knives and are limited to 1 set per knife/model.

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 ‘Octagon 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.

    Knife Model: "FREE Accessory Pack" 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: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule

    Saya Included: Yes.

     

    Yanagiba 300mm (11.8')
    Total Length: 455mm
    Cutting Edge Length: 295mm
    Blade Thickness: 4.6mm
    Blade Width: 35mm
    Total Weight: 230g

     

    "FREE Accessory Pack" Mizuno Tanrenjo Akitada Hon Kasumi Series White Steel No.2 HK-FAP3 Yanagiba 300mm (11.8 inch, Octagon Shaped Magnolia Wooden Handle)

     

     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.

     

    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.
    &nbps;

    Related Items