Original: $4.47
-65%$4.47
$1.56The Story
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 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 wonderful and beautiful Hamon layer of Honyaki Series (White Steel), which is heat-treated and to an incredible HRc. 64-65.
The Usuba is ideal for cutting vegetables and fruits which are served raw, because the thin and sharp blade produces cut surfaces with very little cell damage, and this minimizes the discoloration and change in flavor often caused by oxidation. The versatile middle section of the blade can be used for thinly slicing vegetables and also for performing the specialized Katsuramuki ("Rotary peeling”) technique.
Notice about White and Marbled Water Buffalo Horn Ferrules for Mizuno Tanrenjo Knives
Unfortunately, Mizuno Tanrenjo and most other knife makers are now struggling to find the raw materials to make White or Marbled Water Buffalo Horn Ferrules for their knife handles.
Due to these difficult and unfortunate circumstances, we regret to inform our customers that Mizuno Tanrenjo is no longer able to accept requests for a specific color of Water Buffalo Horn Ferrule. However, we firmly believe in the high quality and craftsmanship of Mizuno Tanrenjo’s traditionally-forged Japanese knives - They are one of the most well-respected producers of traditionally-forged Japanese knives - and we highly recommend them!
Thank you very much for your understanding and attention.
Specification
Knife Model: Mizuno Tanrenjo Akitada Honyaki Series Usuba
Blade Material: White Steel
Rockwell Hardness (HRc): 64 to 65
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
|
Usuba 180mm (7")
Total Length: 315mm Cutting Edge Length: 165mm Blade Thickness: 4mm Blade Width: 45mm Total Weight: 197g |
|
Usuba 195mm (7.6") Total Length: 340mm Cutting Edge Length: 183mm Blade Thickness: 4.5mm Blade Width: 47mm Total Weight: 238g |
|
Usuba 210mm (8.2") Total Length: 358mm Cutting Edge Length: 195mm Blade Thickness: 4.8mm Blade Width: 49mm Total Weight: 243g |
|
Usuba 225mm (8.8") Total Length: 375mm Cutting Edge Length: 215mm Blade Thickness: 5mm Blade Width: 54mm Total Weight: 275g |
|
Usuba 240mm (9.4") Total Length: 395mm Cutting Edge Length: 225mm Blade Thickness: 5.5mm Blade Width: 57mm Total Weight: 338g |
About Left Handed Version
Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may take 30 to 45 days for delivery. Please contact us first for the availability at email.
Instructions & Maintenance
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.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
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 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 wonderful and beautiful Hamon layer of Honyaki Series (White Steel), which is heat-treated and to an incredible HRc. 64-65.
The Usuba is ideal for cutting vegetables and fruits which are served raw, because the thin and sharp blade produces cut surfaces with very little cell damage, and this minimizes the discoloration and change in flavor often caused by oxidation. The versatile middle section of the blade can be used for thinly slicing vegetables and also for performing the specialized Katsuramuki ("Rotary peeling”) technique.
Notice about White and Marbled Water Buffalo Horn Ferrules for Mizuno Tanrenjo Knives
Unfortunately, Mizuno Tanrenjo and most other knife makers are now struggling to find the raw materials to make White or Marbled Water Buffalo Horn Ferrules for their knife handles.
Due to these difficult and unfortunate circumstances, we regret to inform our customers that Mizuno Tanrenjo is no longer able to accept requests for a specific color of Water Buffalo Horn Ferrule. However, we firmly believe in the high quality and craftsmanship of Mizuno Tanrenjo’s traditionally-forged Japanese knives - They are one of the most well-respected producers of traditionally-forged Japanese knives - and we highly recommend them!
Thank you very much for your understanding and attention.
Specification
Knife Model: Mizuno Tanrenjo Akitada Honyaki Series Usuba
Blade Material: White Steel
Rockwell Hardness (HRc): 64 to 65
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
|
Usuba 180mm (7")
Total Length: 315mm Cutting Edge Length: 165mm Blade Thickness: 4mm Blade Width: 45mm Total Weight: 197g |
|
Usuba 195mm (7.6") Total Length: 340mm Cutting Edge Length: 183mm Blade Thickness: 4.5mm Blade Width: 47mm Total Weight: 238g |
|
Usuba 210mm (8.2") Total Length: 358mm Cutting Edge Length: 195mm Blade Thickness: 4.8mm Blade Width: 49mm Total Weight: 243g |
|
Usuba 225mm (8.8") Total Length: 375mm Cutting Edge Length: 215mm Blade Thickness: 5mm Blade Width: 54mm Total Weight: 275g |
|
Usuba 240mm (9.4") Total Length: 395mm Cutting Edge Length: 225mm Blade Thickness: 5.5mm Blade Width: 57mm Total Weight: 338g |
About Left Handed Version
Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may take 30 to 45 days for delivery. Please contact us first for the availability at email.
Instructions & Maintenance
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.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
