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 ‘Octagon-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: Octagon 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: 2.8mm
Blade Width: 49mm
Handle Length: 146mm
Total Weight: 206g
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
This knife comes with Octagon Shaped Magnolia Wooden Handle. (suitable design and handle for both right hand and left handuse).
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.
Wow, what a cool knife. I have the KS and it feels very different. Yes, the shape is similar, but more weight (wich I like) and less distal taper. I just sharpened it once and OMG I could not believe how easy it was! Fantastic heat treatment! I lave this knife!
First Mizuno has good steel, very good. Long edge life and nice to sharpen. Should be the main reason anyone gets a knife. On the other hand, Mizuno is famous for a really good grind that balances ease of cutting with food release. This knife didn't do either terribly well. The finish is also much rougher. My old knife had a nice 800-1000 grit satin finish, and this is rougher, and more difficult to completely clean the patina.