|We are pleased to offer this knife with a marble white buffalo horn handle. Marble white buffalo horn handles from Mizuno Tanrenjo are increasingly difficult to obtain, and we are really pleased with the beautiful marble white buffalo horn on this knife.|
This is a wa-gyuto knife from Mizuno Tanrenjo's "Akitada Hontanren" range - a relatively more affordable line compared to their Honyaki range. Hand-forged by 5th generation Mizuno master blacksmith Jun Mizuno, and sharpened by extremely experienced sharpener Tsutomu Minamiura, this gyuto has superb grinds that are exceedingly smooth, with kasumi finishes. With a spine tapering to 2.xmm in the middle and beyond, the knife is sturdy and the cutting is authoritative. While the grind is slightly convex, making it easier to push food away, the overall grind and behind-the-edge are thin, enabling superb cutting smoothness. The Aogami blade benefits from Mizuno's outstanding heat treatment skills, ensuring superior edge retention.
- Origin (Made in): Sakai, Osaka Prefecture, Japan
- Brand: Minamoto Akitada Hontanren 源昭忠 本鍛練
- Workshop: Mizuno Tanrenjo
- Craftsman: Jun Mizuno 水野 淳
- Sharpener: Tsutomu Minamiura 南浦 力
- Knife Type: Gyuto
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Aogami #2 (Blue #2)
- Jigane (Cladding): Soft Iron
- Hardness: 62-63 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes: Kasumi Polish
- Blade Length: 210mm (8.3") / 240mm (9.4")
- Blade Height (at heel): 46mm / 48mm
- Spine Thickness
- Above heel: 3.1mm / 3.1mm
- Middle: 2.6mm / 2.3mm
- Shape: Marushinogi (D-shaped)
- Material: Japanese Magnolia (Ho Wood)
- Kuchiwa: Marbled White Buffalo Horn
- Length: 133mm / 140mm
- Overall Length: 343mm / 383mm
- Weight: 161g (5.68oz) / 189g (6.67oz)
- Engraved Mark: In Japanese Kanji "Trademark Minamoto Akitada Blue Steel" (登録商標 源昭忠 青鋼)
About Mizuno Tanrenjo 水野鍛錬所 / Minamoto Akitada 源昭忠
Established in 1872, the Mizuno Tanrenjo workshop is one of the most prestigious blacksmith workshops in Japan. Five generations of Mizuno blacksmiths have worked on projects of cultural significance and won accolades for their craftsmanship. The works of 2nd generation blacksmith Masanori Mizuno still hangs on top of the pagoda at Japan's first UNESCO site, and the 3rd generation Akiharu Mizuno - a portage of Japan's national treasure blacksmith Teiichi Tsukiyama - has won a prestigious award for his honyaki yanagiba. The Mizuno family workshop has received two royal visits by Prince Mikasa of Japan, who is personally a fan of their craftsmanship. Today Mizuno Tanrenjo is led by 5th generation master blacksmith - Jun Mizuno (a.k.a. Noritada Mizuno) whose superior craftsmanship and extraordinary honyaki works have been recognized by two of Japan’s top Ichinomiyas (shrines) which have commissioned his katanas to become the shrines’ permanent collections.
Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.