Mizuno Tanrenjo Akitada Hontanren Series Knife is made with Ao-ko #2 (Blue Steel No.2; HRc. 62-63) and is the best-selling range of knives among Mizuno large selections.
Hontanren Series knife is forged, sharpened and polished (Hon Kasumi finished) using traditional methods and Mizuno Tanrenjo’s passion for fine craftsmanship ensures that these knives have outstanding sharpness and cutting performance.
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 Kama Usuba has a Kamagata (Literally, “sickle-shaped”) tip, or ’Sheepsfoot’ blade profile. It originated in the Kansai (Ōsaka) region of Japan and it is often preferred to the square-ended Usuba’s from the Kanto (Tokyo) region because the curved tip is more versatile. It is particularly useful for precision cutting and decorative cutting techniques.
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 Hontanren Series Kama Usuba
Blade Material: Blue 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.
Kama Usuba 150mm (5.9")
Total Length: 280mm
Cutting Edge Length: 142mm
Blade Thickness: 3.2mm
Blade Width: 37mm
Total Weight: 115g
Kama Usuba 165mm (6.4")
Total Length: 290mm
Cutting Edge Length: 155mm
Blade Thickness: 4mm
Blade Width: 41mm
Total Weight: 152g
Kama Usuba 180mm (7")
Total Length: 315mm
Cutting Edge Length: 170mm
Blade Thickness: 4mm
Blade Width: 43mm
Total Weight: 183g
Kama Usuba 195mm (7.6")
Total Length: 335mm
Cutting Edge Length: 185mm
Blade Thickness: 4.5mm
Blade Width: 46mm
Total Weight: 226g
Kama Usuba 210mm (8.2")
Total Length: 355mm
Cutting Edge Length: 197mm
Blade Thickness: 5mm
Blade Width: 50mm
Total Weight: 251g
Kama Usuba 225mm (8.8")
Total Length: 368mm
Cutting Edge Length: 210mm
Blade Thickness: 5.2mm
Blade Width: 52mm
Total Weight: 313g
Kama Usuba 240mm (9.4")
Total Length: 390mm
Cutting Edge Length: 225mm
Blade Thickness: 5.3mm
Blade Width: 54mm
Total Weight: 326g
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.
- 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.