Since ancient times, the Japanese Katana has been admired for its ability to take an extremely sharp edge and function without bending or breaking. Mizuno Tanrenjo’s Honyaki knives are being crafted using similar traditional methods to achieve the same functionality as the legendary Katana.
The inheritance of these traditional swordsmithing techniques allows Master Mizuno to bring out the maximum performance and beauty from the Hagane used to create these Honyaki Wa-Bocho masterpieces.
We are proud to introduce Mizuno Tanrenjo’s wonderful and beautiful Hamon layer of Honyaki DX Series (Blue Steel No.2), which is heat-treated and to an incredible HRc. 64-65.
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.
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 Honyaki DX Series Yanagiba
Blade Material: Blue Steel No.2
Rockwell Hardness (HRc): 64 to 65
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
Yanagiba 240mm (9.4")
Total Length: 375mm
Cutting Edge Length: 230mm
Blade Thickness: 3.5mm
Blade Width: 31mm
Total Weight: 137g
Yanagiba 270mm (10.6")
Total Length: 420mm
Cutting Edge Length: 265mm
Blade Thickness: 3.8mm
Blade Width: 33mm
Total Weight: 180g
Yanagiba 300mm (11.8')
Total Length: 455mm
Cutting Edge Length: 295mm
Blade Thickness: 4mm
Blade Width: 35mm
Total Weight: 201g
Yanagiba 330mm (12.9")
Total Length: 480mm
Cutting Edge Length: 320mm
Blade Thickness: 4.5mm
Blade Width: 38mm
Total Weight: 256g
Yanagiba 360mm (14.1")
Total Length: 515mm
Cutting Edge Length: 348mm
Blade Thickness: 5mm
Blade Width: 40mm
Total Weight: 295g
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.