This Special Custom Order Mizuno Tanrenjo Ao Hagane DX Series Wa-Gyuto knife shares the same blade shape and geometry as the popular "Masamoto KS-3124", 240mm Wa-Gyuto. Master Mizuno makes this knife with an especially thin blade cross-section and we think he has produced another fine & practical Wa-Gyuto !The Akitada Ao Hagane DX Series 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.
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 Series "KS-Style" Wa Gyuto
Blade Material: Blue Steel No.1
Rockwell Hardness (HRc): 62 to 63
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")
Cutting edge length: 260mm
Total Length: 420mm
Blade Thickness: 2.6mm
Blade Width: 49mm
Handle Length: 144mm
Total Weight: 190g
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.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
They got this knife to me in about 4 days after I ordered it. The knife has great finishing. It is not lazer sharp out of the box, but I think that’s intentional. I now get to put my own edge on it and get it light saber sharp.
First I want to thank Koki for helping me achieve my dream of having a Mizuno blade with a left handed grind. He also helped me by getting me a handle upgrade. The custom order took only about 5 weeks to arrive and this knife is spectacular. I own the “legendary” Masamoto KS, and Mizuno’s version of this knife is superior in almost every way. First, if you get the Blue Steel #1 version it solves the Masamoto’s biggest weakness: edge retention. On top of that the Miz’s Blue #1 is my favorite steel I’ve encountered on any knife I’ve used yet. It takes the sharpest edge of any of my knives and inspired me to get a natural stone to take it to a whole new level. Second. The food release is amazing on this knife. Mizuno is famous for this and I’ve heard righty’s brag about them for years and I never understood it until knife. The Masamoto KS is notoriously sticky, and this knife is the complete opposite. The profile is amazing, just as you would expect from the “KS” profile. The only thing the Masamoto has over it is that the Miz is iron clad while the OG is mono steel. It’s such a minor difference u barely notice it as the higher carbon content of the Miz lowers the gap. With the Masamoto’s inflating price on other sites than JCK there is NO REASON you should pass this knife up if u want a KS. Talk to Koki, especially if you’re a lefty, or if you’re a righty u can wait for the stock version, but this knife is the real deal. It’s up there with the best of the best, and cuts as well as my Shigefusa!