Since ancient times, the Japanese Katana has been admired for its ability to take an extremely sharp edge and function without bending or breaking. In order to achieve the same functionality as the legendary Katana, Mizuno Tanrenjo’s Honyaki knives are crafted using similar traditional methods.
The inheritance of these traditional sword smithing techniques allows Master Mizuno to bring out the maximum performance and beauty from the Hagane (High carbon steel) used to create these Honyaki Wa-Bocho masterpieces.
We are proud to introduce Mizuno Tanrenjo’s wonderful Honyaki Series (White Steel), which feature a beautiful Hamon (Differential tempering line) and are heat treated to an incredible HRc. 64-65.
This Honyaki Wa Gyuto knife comes with Brown Color of Octagonal Handle, which is made from Stabilized Maple Burl Wood and has a Water Buffalo Horn Ferrule. A handcrafted Magnolia Wood Saya (Scabbard / Sheath) is also included to protect this magnificent blade.
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!
Knife Model: Mizuno Tanrenjo Akitada Honyaki Series MTHG-4 Wa Gyuto
Blade Material: White Steel
Rockwell Hardness (HRc): 64 to 65
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagonal Brown Color Stabilize Maple Burl Wood Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Wa Gyuto 240mm (9.4")
Cutting edge length: 230mm
Total Length: 385mm
Blade Thickness: 3.2mm
Blade Width: 53mm
Handle Length: 137mm
Total Weight: 217g
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.