Mizuno Tanrenjo

Home All Mizuno Tanrenjo Akitad Ao Hagane DX Blue Steel No.1 Clad AHD-1OM Wa Gyuto 240mm (Octagon Shaped Magnolia Wooden Handle)

Mizuno Tanrenjo Akitad Ao Hagane DX Blue Steel No.1 Clad AHD-1OM Wa Gyuto 240mm (Octagon Shaped Magnolia Wooden Handle)

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Availability: Normally ships within 3 to 6 days

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Description
Specification
About Left Handed Version
Instructions & Maintenance

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.

This knife is fitted with a traditional Japanese ‘Octagonal-shaped’ Ebonywood handle with a water buffalo horn ferrule / collar & White G-10 Spacer and also includes a matching magnolia wood Saya (Sheath) for safekeeping.

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 Series Wa Gyuto

Blade Material: Blue Steel No.1

Rockwell Hardness (HRc): 62 to 63

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

Handle Material: Octagonal-shaped Ebonywood handle with a water buffalo horn ferrule / collar & White G-10 Spacer

Saya Included: Yes.

Wa Gyuto 240mm (9.4")
Cutting edge length: 230mm
Total Length: 380mm
Blade Thickness: 3mm
Blade Width: 49mm
Handle Length: 137mm
Total Weight: 236g

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.