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 ‘D-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: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Yanagiba 210mm (8.2")
Total Length: 345mm
Cutting Edge Length: 200mm
Blade Thickness: 3.2mm
Blade Width: 30mm
Total Weight: 105g
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.