$1,600.00
Availability: Normally ships within 3 to 6 days
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.
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 Honyaki DX Series Wa Gyuto
Blade Material: Blue Steel No.2
Rockwell Hardness (HRc): 64 to 65
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
| Wa Gyuto 240mm (9.4") Total Length: 390mm Blade Thickness: 3.9mm Total Weigh: 220g |
| Wa Gyuto 270mm (10.6") |
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
This knife comes with D Shaped Magnolia Wooden Handle. (Normally designed for right hand use). For the left handed version, we work with the maker for adjusting the handle location suitable for left hand use.
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.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
SwedenI bought the 270 mm with ebony handle before Mizuno's price increase. It was obviously still very expensive but you can feel the quality. The very solid ebony handle balances the weight of the blade nicely but the magnolia octagonal handle would probably be great too. Magnolia gives better grip with wet hands. The D-shaped magnolia handles are nice and wide like all the Mizuno handles but are lighter than the octagonal so that may make the 270 honyaki quite blade heavy. There are many great clad knives but a mono steel knife gives more direct feedback. It seems to have slightly less convexity than the DX Blue nr 1 clad gyuto but the food release is still good. I prefer the honyaki's thinner grind. As an amateur user of wetstones I was proud to manage to create my own edge on this knife with my JCK 1000/4000 stone. If one buys a honyaki one is apparently expected to put an edge on it. Reasonable that only serious chefs will make an investment like this. I have always loved my Misono Swedish carbon steel gyutos with their direct mono steel carbon feel and still use the 210. With the Mizuno honyaki I get that mono steel feel with a stiffer blade, more heel height, a wa-handle and blade heavy balance. Many gyutos have been bought and sold along my path. Difficult to find an optimal do-it-all gyuto between a workhorse and a laser. Best really with a team of two. I will still keep some other gyutos in different lengths and styles. As a chef it is also good to mix it up for the sake of ergonomics. A nakiri and a cleaver are also great additions to a chef's arsenal.
GermanyFirst of all, amazing customer service and support from Koki! The knife is a beautiful. Amazing mirror polish that make the cloud Hamon pop-out. Fit and finish is awesome, the spine and the tang area has almost invisible bevel, so it look sharp in all the picture but when you run the finger along it feel so smooth. The cutting edge will require a touch up on the stone before your first use. If you into honyaki, you can't go wrong with this knife. Fully recommended.
JapanI received this knife within days of ordering, and it’s simply amazing. Fit and finish is top quality, and the ebony handle is beautiful and understated. Honyaki Hamon is cloudy and pops right out. I’ll be back for more!
United StatesThe knife has a beautiful mirror finish and is very sharp, I would highly recommend.
MonacoIt is an exquisite knife which is also superbly balanced. It provides precision cuts with a pinch grip, it’s sharpness making the tasks at hand extremely easy and fatigue-free. Even after extensive use, the blade requires only minor retouching to restore its shaving edge. I am delighted with my purchase, the quality of the knife being well worth it’s high price
