The Akitada Ao Hagane DX Suminagashi Wa Gyuto 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.
This is the very limited "Special Order" edition hand made by Mizuno Tanrenjo with traditional "Hizukuri" forging process backed by their 140 years of knifemaking history. They have devoted all their energies and techniques to pursue total beauty and functionality to be one-of-a-kind knife in the world.
This time of Special Order Made Knife "Ao Hagane DX Suminagashi Wa Gyuto 240mm has thinner blade profile than the Mizuno's another Special Order Made knives. Elegant & Smart, these words can describe well for the characteristics of this Ao Hagane DX Suminagashi Wa Gyuto.
Beautiful layers pattern, amazingly cutting performance of Mizuno Special Suminagashi Blade are best matching with elegant looks, dark color Octagon Shape Ebony Wooden Handle. This item comes with Magnolia Wooden Saya.
We are proud to introduce another fine masterpiece from Mizuno Tanrenjo.
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
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 Suminagashi Wa Gyuto
Blade Material: Blue Steel No.1 Damascus
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape:Double Bevel Edge 50/50
Handle Material: Octagon Shaped Ebony Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Wa Gyuto 240mm (9.4")
Cutting edge length: 230mm
Total Length: 390mm
Blade Thickness: 2.6mm
Blade Width: 48mm
Handle Length: 142mm
Total Weight: 200g
This knife comes with 50/50 double bevel edge geometry for both right and left handed use. For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
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.