Hontanren Series knives are forged, sharpened and polished using traditional methods and Mizuno Tanrenjo’s passion for fine craftsmanship ensures that these knives have outstanding sharpness and cutting performance.
The Mizuno Tanrenjo Akitada Hontanren Series Chinese Cleaver No.1 is made with a core of the popular Hitachi Blue Steel No.2, which is sandwiched between two layers of soft iron.
This narrow blade width, lightweight Mizuno Tanrenjo Chinese Cleaver No.1 comes with an Oval-shaped Natural Wood Handle and a Stainless Steel Bolster.
This is a Rare, Discontinued Model of Mizuno Tanrenjo Chinese Cleaver. Only 3 Pieces are available.
The Chinese Cleaver is a highly versatile general-purpose kitchen knife that can be used to slice, chop, mince, scrape, and even crush ingredients. The tall blade of the Chinese Cleaver enables it to be safely guided with the knuckles of your free hand when ‘tap chopping’, ‘push cutting’, or ‘pull cutting’. This makes it possible to cut large fruit and vegetables, such as cabbages, easily and safely.
Specification
Knife Model: Mizuno Tanrenjo Akitada Hontanren Series “Blue Steel No.2 San-Mai” GF-CH1 Chinese Cleaver No.1
Blade Material: Blue Steel No.2 San-Mai
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Oval-shaped Natural Wood Handle
Saya Included: No.
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Chinese Cleaver # 1 (8.4″) Blade Thickness: 3.2mm BladeWidth: 86mm Handle Length:105mm Total Weight: 358g |
About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right and left handed use. For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
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.
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