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 Usuba is ideal for cutting vegetables and fruits which are served raw, because the thin and sharp blade produces cut surfaces with very little cell damage, and this minimizes the discoloration and change in flavor often caused by oxidation. The versatile middle section of the blade can be used for thinly slicing vegetables and also for performing the specialized Katsuramuki ("Rotary peeling”) technique.
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 Usuba
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.
| Usuba 165mm (6.4")|
Total Length: 295mm
Cutting Edge Length: 154mm
Blade Thickness: 3.5mm
Blade Width: 41mm
Total Weight: 138g
| Usuba 180mm (7")|
Total Length: 315mm
Cutting Edge Length: 165mm
Blade Thickness: 4mm
Blade Width: 45mm
Total Weight: 197g
| Usuba 195mm (7.6")|
Total Length: 340mm
Cutting Edge Length: 183mm
Blade Thickness: 4.5mm
Blade Width: 47mm
Total Weight: 238g
| Usuba 210mm (8.2")|
Total Length: 358mm
Cutting Edge Length: 195mm
Blade Thickness: 4.8mm
Blade Width: 49mm
Total Weight: 243g
| Usuba 225mm (8.8")|
Total Length: 375mm
Cutting Edge Length: 215mm
Blade Thickness: 5mm
Blade Width: 54mm
Total Weight: 275g
| Usuba 240mm (9.4")|
Total Length: 395mm
Cutting Edge Length: 225mm
Blade Thickness: 5.5mm
Blade Width: 57mm
Total Weight: 338g
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.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
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Although I am a home cook and not a professional chef, I use high grade professional knives because of their precision. I love Japanese cooking and sashimi in particular. I have a number of knives for various uses and this blade allows me to make the very fine cuts that I need in my food preparation. It holds its edge and is easy to sharpen as well.