This Yanagiba from Mizuno Tanrenjo's "Minamoto Akitada DX" range - the top of the line of non-Honyaki knives. Made of the very refined Aogami #1 core steel, which provides even better edge retention than Aogami #2. Hand-forged by 5th generation Mizuno master blacksmith Jun Mizuno using Awase construction, and sharpened by extremely experienced sharpener Tsutomu Minamiura, the grinds on this Yanagiba are exceedingly smooth, with a beautiful Kasumi polish. Paired with a premium custom triple ginmaki marble buffalo horn rosewood wa-handle.
- Origin (Made in): Sakai, Osaka Prefecture, Japan
- Brand: Minamoto Akitada 源昭忠
- Workshop: Mizuno Tanrenjo
- Craftsman: Jun Mizuno 水野 淳
- Sharpener: Tsutomu Minamiura 南浦 力
- Knife Type: Yanagiba
- Construction: Awase (Kasumi)
- Grind: Single Bevel (Right-handed)
- Steel Type: Aogami #1 (Blue #1)
- Jigane (Cladding): Carbon Steel
- Hardness: 62-63 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes: Kasumi Polish
- Blade Length: 270mm (10.6) / 300mm (11.8")
- Blade Height (at heel): 34mm / 35mm
- Spine Thickness
- Above heel: 3.5mm / 4.0mm
- Middle: 2.9mm / 3.2mm
- Premium Luxury Custom Handle
- Shape: Hachikaku (Octagonal)
- Material: Rosewood (Dalbergia Odorifera)
- Kuchiwa / Tsukajiri: Marble Buffalo Horn
- Divider: Rosewood (Dalbergia Odorifera)
- Ginmaki: Nickel Copper (x3)
- Length: 145mm / 145mm
- Overall Length: 422mm / 450mm
- Weight: 206g (7.27oz) / 231g (8.15oz)
- Engraved Mark: In Japanese Kanji "Gratefully seen by Royalty Trademark Minamoto Akitada" (賜台覧 登録商標 源昭忠)
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 #1 (Blue #1) 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.