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 special-purpose Chinese cleaver has a thick, heavy blade designed for demanding tasks, such as cutting through shrimp shells, crab shells, and fish bones. Its substantial weight and sturdy blade set it apart from the thinner Chinese cleavers used for everyday slicing and vegetable preparation.

Similar in purpose to the Sugimoto No.22, this is a cleaver for those who need a heavier blade for tougher work. It is less versatile than a standard Chinese cleaver, but well suited to the specific tasks it was made for.

This Special Order Made, Chinese Cleaver was forged many years ago and is the last piece remaining from that time. Mizuno Tanrenjo has kindly given us the opportunity to offer it here at JCK.

This Mizuno Tanrenjo Akitada Hontanren Series MT-20 Chinese Cleaver is made with a core of the popular Hitachi Blue Steel No.2, which is sandwiched between two layers of soft iron. This comes with an Oval-shaped Natural Wood Handle and a Stainless Steel Bolster. 

Knife Model: Mizuno Mizuno Tanrenjo — Special Orders & Limited Editions Akitada Hontanren Series "Blue Steel No.2 San-Mai" MT-20 Chinese Cleaver (thick, heavy blade designed for demanding tasks, such as cutting through shrimp shells, crab shells, and fish bones. Its substantial weight and sturdy blade set it apart from the thinner Chinese cleavers used for everyday slicing and vegetable preparation)

Blade Material: Blue Steel No.2 San-Mai

Rockwell Hardness (HRc): 62 to 63

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 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.