Mizuno Tanrenjo / Minamoto Akitada Honyaki DX Aogami #2 Double-Side Mirror Ripple Gyuto with Rosewood Marble Buffalo Horn Triple-Ginmaki Handle

The Akitada Honyaki DX double-mirror ripple hamon is the top of the line premium Gyuto from Mizuno Tanrenjo. Honyaki forged with pure Aogami #2 steel by top blacksmith Jun Mizuno, and hand sharpened by Tsutomu Minamiura, this knife has a superb level of fit and finish with mirror-polish on both sides, and an exquisite honyaki ripple hamon line that is both unique and aesthetically amazing. The beautiful thin grind and thinness behind-edge supported by Aogami #2 make this blade a winner of cutting performance. But more importantly, it's a darn good looking knife! Paired with a premium custom triple ginmaki marble buffalo horn rosewood wa-handle.

Spec:

• Origin (Made in): Sakai, Osaka Prefecture, Japan
• Brand: Minamoto Akitada 源昭忠
• Workshop: Mizuno Tanrenjo 
• Craftsman: Jun Mizuno 水野 淳
• Sharpener: Tsutomu Minamiura 南浦 力
• Knife Type: Gyuto
• Blade
• Construction: Mizu Honyaki
• Grind: Double-edged Blade (50/50 Grind)
• Steel Type: Aogami #2 (Blue #2)
• Hardness: 64-65 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes:
• Kyomen (Mirror) - Both Sides
  
• Ripple (“Kawazukochoji” 蛙子丁子)
  
• Blade Length: 210mm (8.3") / 240mm (9.4") 
• Blade Height (at heel): 51mm / 52mm
• Spine Thickness
• Above heel: 3.0mm / 3.2mm
• Middle: 2.6mm / 2.4mm
• Handle
• Premium Luxury Custom Handle
• Shape: Hachikaku (Octagonal)
• Material: Rosewood (Dalbergia Odorifera)
• Kuchiwa / Tsukajiri: Marble Buffalo Horn
• Divider: Rosewood (Dalbergia Odorifera)
• Ginmaki: Nickel Copper (x3)
• Length: 138mm / 138mm
• Overall Length: 359mm / 386mm
• Weight: 198g (6.98oz) / 227g (8.01oz)
• Hand Chiseled Mark (Front): In Japanese Kanji "Noritada Mizuno Made" (水野範忠)
  
• Engraved Mark (Back): In Japanese Kanji "Gratefully seen by Royalty Trademark Minamoto Akitada" (賜台覧 登録商標 源昭忠)

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:

Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should 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.