The number of forge smiths who can craft a Honyaki knife — one that combines true beauty, razor sharpness, and practical performance — is becoming increasingly rare. Each year, the quantity of Honyaki knives produced is naturally limited.

As you may know, Mizuno Tanrenjo has devoted tremendous effort and focus to preserving and passing down the art of Honyaki craftsmanship, accumulated over their long history. No matter how much time passes, the Honyaki knives of Mizuno Tanrenjo continue to be made in the same uncompromising tradition — and in the modern world, we believe they are becoming ever more valuable as true works of art with substance and soul.

For this special edition, we asked Mizuno Tanrenjo to personally hand-select a Wa Gyuto 240mm with a particularly beautiful Hamon pattern. The blade has been paired with a rare Desert Ironwood octagonal handle and a stunning marble-patterned Water Buffalo Horn ferrule, creating a one-of-a-kind limited piece.

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.

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 a true multi-purpose knife.

Knife Model: Mizuno Tanrenjo — Special Orders & Limited Editions Akitada Honyaki DX Series MT-2 Wa Gyuto 240mm

Blade Material: Blue Steel No.2

Rockwell Hardness (HRc): 64 to 65

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

Handle Material: Octagonal Desert Ironwood Handle with Marble 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.