This is a Rare, Discontinued Model of Mizuno Tanrenjo Chinese Cleaver. Only 1Pc is available.

High-quality, traditionally forged Chinese cleavers are becoming harder to find, with fewer being made in recent years. For those who have been looking for one, we are happy to share this special find from Mizuno Tanrenjo.

This Chinese cleaver forged from Gingami No.3 stainless steel and special order made item for professional chef many years ago. Now Just one piece remained in Mizuno Tanrenjo inventory, and Mizuno Tanrenjo has kindly given us the opportunity to offer it here at JCK.

Mizuno Tanrenjo currently has no plans to make more Chinese cleavers in Gingami No.3. We hope this rare piece will find a home where it will be used and appreciated for many years to come.

This Mizuno Tanrenjo  MT-21 Chinese Cleaver is made with a core of the popular Hitachi Gingami No.3, which is sandwiched between two layers of stainless steel. This comes with an Oval-shaped Natural Wood Handle and a Stainless Steel Bolster. 

This Chinese Cleaver is the 'standard model' and its middling blade dimensions, blade thickness and weight make it a highly versatile general-purpose kitchen knife that can be used to slice, chop, mince, scrape, and even crush ingredients. The tall blade of the Chinese Cleaver enables it to be safely guided with the knuckles of your free hand when 'tap chopping’, ‘push cutting’, or ‘pull cutting’. This makes it possible to cut large fruit and vegetables, such as cabbages, easily and safely.

Knife Model: Mizuno Mizuno Tanrenjo — Special Orders & Limited Editions Akitada Gingami No.3 San-Mai MT-21 Chinese Cleaver

Blade Material: Gingai No.3 San-Mai

Rockwell Hardness (HRc): 62

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Oval-shaped Natural Wood Handle

Saya Included: No.

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 quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for long time. 

Important

This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition. 

• Before starting to use the knife, please wash it with water for cleaning up.
• Please do not put this knife in the dishwasher, please hand wash.
• Please do not leave this knife in water or wet condition for long time.
• After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
• 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, hard foods such as lobster and crab which have hard surface.
• We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.