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Mizuno Tanrenjo


Mizuno Tanrenjo Akitada "Special Custom Order "KS-Style"" Ao Hagane DX Blue Steel No.1 Clad Wa Gyuto (D Shaped Magnolia Wooden Handle, AHDKS-1)

Availability: Normally ships within 3 to 6 days


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.

Mizuno Tanrenjo Ao Hagane DX knife is handcrafted and hand sharpened using traditional methods by Mizuno’s highly experienced and talented craftsmen and receive the utmost attention during each stage of production to ensure that no compromises are made. 

Master Mizuno recommends Ao Hagane DX Knife with confidence due to the outstanding cutting performance, which equal to that of Honyaki knives.

 This knife is fitted with a traditional Japanese ‘D-shaped’ magnolia wood handle with a water buffalo horn ferrule / collar and also includes a matching magnolia wood Saya (Sheath) for safekeeping.

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.

     

    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.

    • 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.
    &nbps;
    Customer Reviews
    5.0 Based on 3 Reviews
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    Filter Reviews:
    NS
    12/04/2020
    Nil s.
    United States United States
    I recommend this product
    Awesome knife ultra fast shipping

    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.

    N
    09/17/2020
    Nate
    United States United States
    I recommend this product
    Will the real KS please stand up!

    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!

    JapaneseChefsKnife.Com Mizuno Tanrenjo Akitada Special Custom Order KS-Style Ao Hagane DX Blue Steel No.1 Clad Wa Gyuto (D Shaped Magnolia Wooden Handle, AHDKS-1) ReviewJapaneseChefsKnife.Com Mizuno Tanrenjo Akitada Special Custom Order KS-Style Ao Hagane DX Blue Steel No.1 Clad Wa Gyuto (D Shaped Magnolia Wooden Handle, AHDKS-1) ReviewJapaneseChefsKnife.Com Mizuno Tanrenjo Akitada Special Custom Order KS-Style Ao Hagane DX Blue Steel No.1 Clad Wa Gyuto (D Shaped Magnolia Wooden Handle, AHDKS-1) Review
    IM
    08/23/2019
    Igor M.
    Russia Russia
    I recommend this product
    Great knife

    the knife is fantastic. length of the blade is 255mm, and it feels very comfortable to use even for the non-professionals. the knife feels very light in hand and very thin. I would strongly recommend it.

    JapaneseChefsKnife.Com Mizuno Tanrenjo Akitada Special Custom Order KS-Style Ao Hagane DX Blue Steel No.1 Clad Wa Gyuto (D Shaped Magnolia Wooden Handle, AHDKS-1) ReviewJapaneseChefsKnife.Com Mizuno Tanrenjo Akitada Special Custom Order KS-Style Ao Hagane DX Blue Steel No.1 Clad Wa Gyuto (D Shaped Magnolia Wooden Handle, AHDKS-1) Review
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