Since ancient times, the Japanese Katana has been admired for its ability to take an extremely sharp edge and function without bending or breaking. In order to achieve the same functionality as the legendary Katana, Mizuno Tanrenjo’s Honyaki knives are crafted using similar traditional methods.
The inheritance of these traditional sword smithing techniques allows Master Mizuno to bring out the maximum performance and beauty from the Hagane (High carbon steel) used to create these Honyaki Wa-Bocho masterpieces.
We are proud to introduce Mizuno Tanrenjo’s wonderful Honyaki Series (White Steel), which feature a beautiful Hamon (Differential tempering line) and are heat treated to an incredible HRc. 64-65.
We closely worked with Mizuno Tanrenjo to create this stylish, innovative Honyaki Kiritsuke-Gyuto. The acute tip and long, narrow blade of the Kiritsuke knife pairs very elegantly with the beautiful Hamon and results in an exciting new product. To match the innovative and stylish Honyaki Kiritsuke blade, this knife comes with beautiful Desert Ironwood Handle. A handcrafted Magnolia Wood Saya (Scabbard / Sheath) is also included to protect this magnificent blade.
The lightweight, double bevel edged Kiritsuke could be considered a fusion of Nakiri and Sujihiki. Like the Gyuto, it is a very versatile knife that can perform a wide variety of everyday cutting tasks.
Specification
Knife Model: Mizuno Tanrenjo Akitada Honyaki Series MTKG-21 Kiritsuke Gyuto
Blade Material: White Steel
Rockwell Hardness (HRc): 64 to 65
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagonal Desert Ironwood Handle
Saya Included: Yes.
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Kiritsuke 240mm (9.4″)
Cutting edge length: 230mm Total Length: 396mm Blade Thickness: 3.2mm Blade Width: 52mm Handle Length: 145mm Total Weight: 248g |
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.
| Size | MTKG-21 Kiritsuke 240mm(9.4inch) |
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