$420.00
Availability: Normally ships within 3 to 6 days
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 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.
Recently i bought the Usaba knive of Mizuno Tanrenjo, at first sight you won’t fell in love with it, feels a bit heavy and rude. But when start working with it, you feel diaspointed when the slicing is done. The knive has an absolute balance in weight, length and cutting. And when i start working, i noticed that i allmost allways grap this knive. So, normaly (western) people skip the usaba and nakiri forms, because they look not very attractive. And that is a great misunderstanding, my experiences with this Mizuno Tanrenjo, usabe is there a great example in… say no more ;-)
Overall beautifully made, thin and extremely sharp out of the box thanks to the H-D sharpening. My only slight disappointment was the lack of finishing on the heel and end of the blade which were very rough making cleaning less easy than it should be - easily fixed though.
well balanced, and easy to sharp.
