Mizuno Tanrenjo / Minamoto Akitada Honyaki Shirogami #3 Mirror Ripple Gyuto with Rosewood Marble Buffalo Horn Double-Ginmaki Handle

This Akitada Honyaki double-mirror ripple hamon gyuto is from Mizuno's 2nd most premium line (after the Honyaki DX). Honyaki forged with pure Shirogami #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 Shirogami #3 make this blade a winner of cutting performance. But more importantly, it's a darn good looking knife! Paired with a premium custom double-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: Honyaki
• Grind: Double-edged Blade (50/50 Grind)
• Steel Type: Shirogami #3 (White #3)
• 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 / 53mm
• Spine Thickness
• Above heel: 3.0mm / 3.2mm
• Middle: 2.6mm / 2.9mm
• 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: 138mm / 146mm
• Overall Length: 363mm / 395mm
• Weight: 201g (7.09oz) / 258g (9.10oz)
• Hand Chiseled Mark (Front): In Japanese Kanji " Noritada Mizuno Made" (水野範忠作)
• 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.

Care:

Shirogami #3 (white #3) steel is one of the 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.