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Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Deba (105mm to 225mm, 9 sizes)

Mizuno Tanrenjo

Availability: Normally ships within 3 to 6 days



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 ‘D-shaped’ magnolia wood handle with a water buffalo horn ferrule / collar and also includes a matching magnolia wood Saya (Sheath) for safekeeping.

The Japanese Deba, which is also called the Hon-deba (Literally, “true deba"), is traditionally used to clean and fillet whole fish, but it is also commonly used for breaking down and dressing poultry and other meat with small bones. The significant weight of the Deba is desirable because, with adequate care, the sturdy heel section of the knife can be used to cut or chop through the bones found in small and medium-sized fish and poultry.

Notice about White and Marbled Water Buffalo Horn Ferrules for Mizuno Tanrenjo Knives
Unfortunately, Mizuno Tanrenjo and most other knife makers are now struggling to find the raw materials to make White or Marbled Water Buffalo Horn Ferrules for their knife handles. 
Due to these difficult and unfortunate circumstances, we regret to inform our customers that Mizuno Tanrenjo is no longer able to accept requests for a specific color of Water Buffalo Horn Ferrule. However, we firmly believe in the high quality and craftsmanship of Mizuno Tanrenjo’s traditionally-forged Japanese knives - They are one of the most well-respected producers of traditionally-forged Japanese knives - and we highly recommend them!
Thank you very much for your understanding and attention.

    Knife Model: Mizuno Tanrenjo Akitada Ao Hagane DX Series Deba

    Blade Material:  Blue Steel No.1

    Rockwell Hardness (HRc): 62 to 63

    Blade Grind and Edge Shape: Single Bevel Edge

    Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule

    Saya Included: Yes.

     

    Ko Deba 105mm (4.1")
    Total Length: 222mm
    Cutting Edge Length: 110mm
    Blade Thickness: 5.5mm

    Blade Width: 38mm
    Total Weight: 123g
    Ko Deba 120mm (4.7")
    Total Length: 250mm
    Cutting Edge Length: 125mm
    Blade Thickness: 6.5mm
    Blade Width: 41mm
    Total Weight: 142g
    Ko Deba 135mm (5.3")
    Total Length: 278mm
    Cutting Edge Length: 142mm
    Blade Thickness: 6.8mm
    Blade Width: 46mm
    Total Weight: 187g
    Deba 150mm (5.9")
    Total Length: 290mm
    Cutting Edge Length: 155mm
    Blade Thickness: 7mm

    Blade Width: 48mm
    Total Weight: 223g
    Deba 165mm (6.4")
    Total Length: 307mm
    Cutting Edge Length: 170mm
    Blade Thickness: 7.2mm
    Blade Width: 52mm
    Total Weight: 286g
    Deba 180mm (7")
    Total Length: 345mm
    Cutting Edge Length: 185mm
    Blade Thickness: 8mm
    Blade Width: 58mm
    Total Weight: 369g
    Deba 195mm (7.6")
    Total Length: 355mm
    Cutting Edge Length: 200mm
    Blade Thickness: 8mm
    Blade Width: 62mm
    Total Weight: 412g
    Deba 210mm (8.2")
    Total Length: 373mm
    Cutting Edge Length: 217mm
    Blade Thickness: 9mm
    Blade Width: 66mm
    Total Weight: 497g
    Deba 225mm (8.8")
    Total Length: 410mm
    Cutting Edge Length: 247mm
    Blade Thickness: 9mm
    Blade Width: 71mm
    Total Weight: 604g

      

     

     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.

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