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Mizuno Tanrenjo Honyaki DX Blue 2 Double Sided Mirror Ripple Gyuto 240mm
$2,128.00 USD
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Knife Specifications
We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.
Style
Honyaki Gyuto
Blade Material
Blue 2, Double Sided Ripple Hamon, Mirror Finish
Handle Material
Octagon African Blackwood with Blonde Buffalo Horn Bolster
Maintenance Level
High
Edge Length
230mm
Overall Length
395mm
Spine Thickness
3mm/2.5mm
Blade Height
53.5mm
Weight
235g
HRC
~64-65
An In depth look
Blade Type
The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.
Steel Type
Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.
Care Information
This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.
Introducing
Mizuno Tanrenjo
Established in 1872, the Mizuno Tanrenjo workshop is one of the most prestigious blacksmith workshops in Japan. The history behind the workshop speaks for itself, with the works of 2nd generation blacksmith Masanori Mizuno still hanging on top of the pagoda at Japan's first UNESCO site.
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