Akiharu Mizuno Shirogami #2 Mizu-Honyaki Double-Side Mirror Ripple 270mm Yanagiba

This is a mizu-honyaki (water Honyaki) Yanagiba forged by Mizuno's 3rd generation master, late Akiharu Mizuno. This knife has a honyaki ripple hamon line that is both unique and aesthetically amazing. The beautiful thin grind and thinness behind-edge shows the amazing skill of this late blademaster who has won numerous awards during his lifetime. Made decades ago, this blade was stored in the Mizuno family's workshop and has only been made available by the 5th generation Nanako Mizuno, as a token of thanks to Burrfection Store's commitment to the relationship with Mizuno Tanrenjo.

Comes with a wooden box and a certificate of authenticity. Japanese calligraphy on the box says "Mizuno Tanrenjo. Minamoto Akitada, Honyaki Yanagiba Nine-Sun. 3rd Generation Bladesmith, Sadaaki Mizuno Made." With the personal seal of the late Akiharu Mizuno-san stamped on it. Box shows ageing due to long time storage. Only one available.

Spec:

• Origin (Made in): Sakai, Osaka Prefecture, Japan
• Brand: Minamoto Akitada 源昭忠
• Workshop: Mizuno Tanrenjo 
• Craftsman: Akiharu Mizuno 水野 昭治 (Sadaaki Mizuno 水野 貞昭)
• Knife Type: Yanagiba
• Blade
• Construction: Mizu-Honyaki
• Grind: Single Bevel (Right-handed)
• Steel Type: Shirogami #2 (White #2)
• Hardness: 64-65 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
• Ripple
• Kyomen (Mirror)
• Blade Length: 270mm (10.6")
• Blade Height (at heel): 33mm
• Spine Thickness
• Above heel: 3.2mm
• Middle: 2.2mm
• Handle
• Premium Luxury Custom Handle
• Shape: Hachikaku (Octagonal)
• Material: Rosewood (Dalbergia Odorifera)
• Kuchiwa / Tsukajiri: Marble Buffalo Horn
• Divider: Rosewood (Dalbergia Odorifera)
• Ginmaki: Nickel Copper (x2)
• Length: 145mm
• Overall Length: 418mm
• Weight: 175g (6.17oz)
• Engraved Mark: In Japanese Kanji "Sadaaki Mizuno Made" (水野 貞昭作)
• Comes with a Decorative Wooden Box (Paulownia Box) and a Certificate

About Mizuno Tanrenjo 水野鍛錬所 / Minamoto Akitada 源昭忠

Established in 1872, the Mizuno Tanrenjo workshop is one of the most prestigious blacksmith workshops in Japan. Five generations of Mizuno blacksmiths have worked on projects of cultural significance and won accolades for their craftsmanship. The works of 2nd generation blacksmith Masanori Mizuno still hangs on top of the pagoda at Japan's first UNESCO site, and the 3rd generation Akiharu Mizuno - a portage of Japan's national treasure blacksmith Teiichi Tsukiyama - has won a prestigious award for his honyaki yanagiba. The Mizuno family workshop has received two royal visits by Prince Mikasa of Japan, who is personally a fan of their craftsmanship. Today Mizuno Tanrenjo is led by 5th generation master blacksmith - Jun Mizuno (a.k.a. Noritada Mizuno) whose superior craftsmanship and extraordinary honyaki works have been recognized by two of Japan’s top Ichinomiyas (shrines) which have commissioned his katanas to become the shrines’ permanent collections.

About Mizu-Honyaki 水本焼

Mizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.

Care:

Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.