This Special Custom Order Mizuno Tanrenjo Ao Hagane DX Series Wa-Gyuto knife evolved from the design concept and vision described below:
“尖った TOGATTA Wa Gyuto”
A sleek, slim design with a sharp, pointed blade tip that facilitates controlled, precise cuts and improves cutting performance. This design is particularly effective for slicing meat and fish, where the enhanced cutting precision and controlability offered by the pointed blade tip result in a superior cutting experience.
The Akitada Ao Hagane DX Series is the highest-grade of knives among Mizuno Tanrenjo large selection and is made using Hitachi Aogami #1 (Blue Steel No.1 at 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 contains greater amounts of Chromium (0.30 -0.50%) and Tungsten / Wolfram (1.50- 2.00%) than Blue Steel No.2, these elements form hard carbides in the steel and thus improve edge retention.
Mizuno Tanrenjo Ao Hagane DX knives are handcrafted and hand sharpened using traditional methods by Mizuno’s highly experienced and talented craftsmen, they receive the utmost attention during each stage of production to ensure that no compromises are made.
Master Mizuno recommends their Ao Hagane DX knives with confidence due to the outstanding cutting performance, which equals that of Honyaki knives.
This Custom Limited Edition Mizuno Tanrenjo Wa Gyuto knife knife is fitted with a Innovative Octagonal Ebonywood handle with a Soft Pink Turquoise Composite Stone Ferrule & Butt with Nickel Silver Spacers. For safekeeping, this knife comes with a matching Black Lacquered Saya (Sheath) with a black pakkawood Saya pin.
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Specification
Knife Model: Mizuno Tanrenjo Akitada Ao Hagane DX Blue Steel No.1 “尖った Togatta” Wa Gyuto
Blade Material: Blue Steel No.1 Clad
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape:Double Bevel Edge 50/50
Handle Material: Octagonal Ebonywood handle with a Soft Pink Turquoise Composite Stone Ferrule & Butt with Nickel Silver Spacers
Saya Included: Yes.
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Wa Gyuto |
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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