Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Usuba (165mm to 240mm, 6 sizes)
The Akitada Ao Hagane DX Series is the highest-grade of knives among Mizuno Tanrenjo large selections and is made using Hitachi Aogami #1 (Blue Steel No1; HRc. 62-63). Blue Steel No.1 Wa-Bocho (Japanese traditional-style knives) are rarely seen because the high Carbon content (1.30-1.40%) of the steel makes it difficult to work with. Blue Steel No.1 also contains greater amounts of Chromium (0.30 -0.50%) and Tungsten / Wolfram (1.50- 2.00%) than Blue Steel No.2, which form hard carbides in the steel and thus improve edge retention.
Mizuno Tanrenjo Ao Hagane DX knife is handcrafted and hand sharpened using traditional methods by Mizunoās highly experienced and talented craftsmen and receive the utmost attention during each stage of production to ensure that no compromises are made.Ā
Master Mizuno recommends Ao Hagane DX Knife with confidence due to the outstanding cutting performance, which equal to that of Honyaki knives.
Ā This knife is fitted with a traditional Japanese āD-shapedā magnolia wood handle with a water buffalo horn ferrule / collar and also includes a matching magnolia wood Saya (Sheath) for safekeeping.
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.Ā The versatile middle section of the blade can be used for thinly slicing vegetables and also for performing the specializedĀ Katsuramuki ("Rotary peelingā) technique.
Notice about White and Marbled Water Buffalo Horn Ferrules for Mizuno Tanrenjo Knives
Unfortunately, Mizuno Tanrenjo and mostĀ other knife makers are now struggling to find the raw materials to make White or Marbled Water Buffalo Horn Ferrules forĀ their knife handles.Ā
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 Tanrenjoās traditionally-forgedĀ JapaneseĀ knives - They are one of the most well-respected producers of traditionally-forgedĀ JapaneseĀ knives - and we highly recommend them!
Thank you very much for your understanding and attention.
Specification
Knife Model: Mizuno Tanrenjo Akitada Ao Hagane DX SeriesĀ Usuba
Blade Material:Ā Blue Steel No.1
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Ā
|
Usuba 165mm (6.4") Total Length: 295mm Cutting Edge Length: 154mm Blade Thickness: 3.5mm Blade Width: 41mm Total Weight: 138g |
|
UsubaĀ 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 |
Ā Ā
Ā
About Left Handed Version
Ā Japanese Traditional Style āWa-Bochoā 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.
Ā
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.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Usuba (165mm to 240mm, 6 sizes)
Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Usuba (165mm to 240mm, 6 sizes)
The Akitada Ao Hagane DX Series is the highest-grade of knives among Mizuno Tanrenjo large selections and is made using Hitachi Aogami #1 (Blue Steel No1; HRc. 62-63). Blue Steel No.1 Wa-Bocho (Japanese traditional-style knives) are rarely seen because the high Carbon content (1.30-1.40%) of the steel makes it difficult to work with. Blue Steel No.1 also contains greater amounts of Chromium (0.30 -0.50%) and Tungsten / Wolfram (1.50- 2.00%) than Blue Steel No.2, which form hard carbides in the steel and thus improve edge retention.
Mizuno Tanrenjo Ao Hagane DX knife is handcrafted and hand sharpened using traditional methods by Mizunoās highly experienced and talented craftsmen and receive the utmost attention during each stage of production to ensure that no compromises are made.Ā
Master Mizuno recommends Ao Hagane DX Knife with confidence due to the outstanding cutting performance, which equal to that of Honyaki knives.
Ā This knife is fitted with a traditional Japanese āD-shapedā magnolia wood handle with a water buffalo horn ferrule / collar and also includes a matching magnolia wood Saya (Sheath) for safekeeping.
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.Ā The versatile middle section of the blade can be used for thinly slicing vegetables and also for performing the specializedĀ Katsuramuki ("Rotary peelingā) technique.
Notice about White and Marbled Water Buffalo Horn Ferrules for Mizuno Tanrenjo Knives
Unfortunately, Mizuno Tanrenjo and mostĀ other knife makers are now struggling to find the raw materials to make White or Marbled Water Buffalo Horn Ferrules forĀ their knife handles.Ā
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 Tanrenjoās traditionally-forgedĀ JapaneseĀ knives - They are one of the most well-respected producers of traditionally-forgedĀ JapaneseĀ knives - and we highly recommend them!
Thank you very much for your understanding and attention.
Specification
Knife Model: Mizuno Tanrenjo Akitada Ao Hagane DX SeriesĀ Usuba
Blade Material:Ā Blue Steel No.1
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Ā
|
Usuba 165mm (6.4") Total Length: 295mm Cutting Edge Length: 154mm Blade Thickness: 3.5mm Blade Width: 41mm Total Weight: 138g |
|
UsubaĀ 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 |
Ā Ā
Ā
About Left Handed Version
Ā Japanese Traditional Style āWa-Bochoā 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.
Ā
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.
Original: $2.46
-65%$2.46
$0.86Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The Akitada Ao Hagane DX Series is the highest-grade of knives among Mizuno Tanrenjo large selections and is made using Hitachi Aogami #1 (Blue Steel No1; HRc. 62-63). Blue Steel No.1 Wa-Bocho (Japanese traditional-style knives) are rarely seen because the high Carbon content (1.30-1.40%) of the steel makes it difficult to work with. Blue Steel No.1 also contains greater amounts of Chromium (0.30 -0.50%) and Tungsten / Wolfram (1.50- 2.00%) than Blue Steel No.2, which form hard carbides in the steel and thus improve edge retention.
Mizuno Tanrenjo Ao Hagane DX knife is handcrafted and hand sharpened using traditional methods by Mizunoās highly experienced and talented craftsmen and receive the utmost attention during each stage of production to ensure that no compromises are made.Ā
Master Mizuno recommends Ao Hagane DX Knife with confidence due to the outstanding cutting performance, which equal to that of Honyaki knives.
Ā This knife is fitted with a traditional Japanese āD-shapedā magnolia wood handle with a water buffalo horn ferrule / collar and also includes a matching magnolia wood Saya (Sheath) for safekeeping.
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.Ā The versatile middle section of the blade can be used for thinly slicing vegetables and also for performing the specializedĀ Katsuramuki ("Rotary peelingā) technique.
Notice about White and Marbled Water Buffalo Horn Ferrules for Mizuno Tanrenjo Knives
Unfortunately, Mizuno Tanrenjo and mostĀ other knife makers are now struggling to find the raw materials to make White or Marbled Water Buffalo Horn Ferrules forĀ their knife handles.Ā
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 Tanrenjoās traditionally-forgedĀ JapaneseĀ knives - They are one of the most well-respected producers of traditionally-forgedĀ JapaneseĀ knives - and we highly recommend them!
Thank you very much for your understanding and attention.
Specification
Knife Model: Mizuno Tanrenjo Akitada Ao Hagane DX SeriesĀ Usuba
Blade Material:Ā Blue Steel No.1
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Ā
|
Usuba 165mm (6.4") Total Length: 295mm Cutting Edge Length: 154mm Blade Thickness: 3.5mm Blade Width: 41mm Total Weight: 138g |
|
UsubaĀ 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 |
Ā Ā
Ā
About Left Handed Version
Ā Japanese Traditional Style āWa-Bochoā 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.
Ā
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.
