The number of forge smiths who can craft a Honyaki knife — one that combines true beauty, razor sharpness, and practical performance — is becoming increasingly rare. Each year, the quantity of Honyaki knives produced is naturally limited.

As you may know, Mizuno Tanrenjo has devoted tremendous effort and focus to preserving and passing down the art of Honyaki craftsmanship, accumulated over their long history. No matter how much time passes, the Honyaki knives of Mizuno Tanrenjo continue to be made in the same uncompromising tradition — and in the modern world, we believe they are becoming ever more valuable as true works of art with substance and soul.

A Special Engraving Logo: 鍛鐵降魔

This left-handed Honyaki Kiritsuke Yanagiba 300mm comes with Mizuno Tanrenjo’s special engraving logo, 鍛鐵降魔 (Tantetsu Gōma). Mizuno Tanrenjo normally reserves this logo for its highest-end, specially made Honyaki knives.

This knife was made for a Professional Japanese Food chef as a special order. Honyaki blades can develop cracks or other flaws during production, so several blades are forged when fulfilling a custom order. This knife is one of the blades made for that order and carries a logo rarely seen on Mizuno Tanrenjo knives.

鍛鐵 means “to forge iron,” while 降魔 means “to subdue evil.” The words are connected to Mizuno Tanrenjo’s work forging protective sickles for the five-story pagoda at Hōryū-ji Temple. On this knife, the engraving logo recalls that history and the craftsmanship behind the blade.

Since ancient times, the Japanese Katana has been admired for its ability to take an extremely sharp edge and function without bending or breaking. Mizuno Tanrenjo's Honyaki knives are being crafted using similar traditional methods to achieve the same functionality as the legendary Katana.The long slender blade comes with beautiful Hamon Layers.

The inheritance of these traditional swordsmithing techniques allows Master Mizuno to bring out the maximum performance and beauty from the Hagane used to create these Honyaki Wa-Bocho masterpieces.

We are proud to introduce Mizuno Tanrenjo’s wonderful and beautiful Hamon layer of Honyaki Series (White Steel), which is heat-treated and to an incredible HRc. 64-65.

 For safekeeping, this knife comes with a Magnolia Wooden Saya ("Sheath") and a Silver Stainless Steel pin.

The Kirisuke Yanagiba has a very similar blade profile to the ‘regular’ Yanagiba, but it has what is commonly known as a 'reverse tanto' tip, or ‘clipped point’, which is very useful for precision cutting. Apart from this difference, the Kirisuke Yanagiba functions in the same way as the ‘plain' Yanagiba or the Takohiki.

Knife Model: "Left Handed Version!!"Mizuno Tanrenjo — Special Orders & Limited Editions Akitada Honyaki Series MT-18 Kiritsuke Yanagiba 300mm

Blade Material: White Steel 

Rockwell Hardness (HRc): 64 to 65

Blade Grind and Edge Shape: Single Bevel Edge

Handle Material: Octagonal Desert Ironwood Handle with Marble Water Buffalo Horn Ferrule

Saya Included: Yes.

Sorry. This knife is available with only 1Pc for only left handers.

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.