This Special Custom Order Mizuno Tanrenjo Honyaki DX Wa Sujihiki knife is originally designed by Mizuno Tanrenjo. Among many of Japaense food chefs and professional chefs, there are needs, one versatile Sujihiki is very useful and works efficiently for daily professional kitchen knife. For matching such needs, the wider Wa Sujihiki blade Honyaki DX knife is designed and finished from Mizuno Tanrenjo. 

Since ancient times, the Japanese Katana has been admired for its ability to take an extremely sharp edge and function without bending or breaking. Mizuno Tanrenjo's Honyaki knives are being crafted using similar traditional methods to achieve the same functionality as the legendary Katana.The long slender blade comes with beautiful Hamon Layers.

The inheritance of these traditional swordsmithing techniques allows Master Mizuno to bring out the maximum performance and beauty from the Hagane used to create these Honyaki Wa-Bocho masterpieces.

We are proud to introduce Mizuno Tanrenjo's highest-end, wonderful and beautiful Hamon layer of Honyaki DX Series (Blue Steel No.2), which is heat-treated and to an incredible HRc. 64-65. For safekeeping, this knife comes with a Magnolia Wooden Saya ("Sheath") and a black pakkawood Saya pin.

This knife sits beautifully between a Gyuto and a Sujihiki — offering the best of both worlds. Like a Gyuto, it is a true multi-purpose knife, capable of handling a wide range of kitchen tasks including meats, fish, vegetables, and fruits. Like a Sujihiki, its long, narrow blade is particularly well-suited for slicing — trimming sinew and fat, finely slicing boneless meat or fish, and drawing clean, precise cuts from heel to tip in a single smooth motion. The narrower blade width compared to a standard Gyuto reduces drag and resistance, making it an outstanding all-day slicer for professional and serious home cooks alike.

Knife Model: Mizuno Tanrenjo — Special Orders & Limited Editions Akitada Honyaki DX Series MT-1 Wa Sujihiki 270mm

Blade Material: Blue Steel No.2

Rockwell Hardness (HRc): 64 to 65

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.

This knife comes with 50/50 double bevel edge geometry for both right and left handed 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.