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Mizuno Tanrenjo Honyaki DX Blue 2 Double Sided Mirror Ripple Gyuto 240mm

$2,990.00 AUD


Specifications

Artisan: Jun Mizuno
Style: Honyaki Gyuto
Blade Length: 230mm
Overall Length: 395mm
Height @ Heel: 53.5mm
Spine Thickness @ Heel: 3mm
Spine Thickness @ Mid: 2.5mm
Weight: 235g
Blade Material: Blue 2, Double Sided Ripple Hamon, Mirror Finish
Handle Material: Octagon African Blackwood w/ Blonde Buffalo Horn Bolster
HRC: ~64-65

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Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Mizuno Tanrenjo

The DX Blue 2 is the premium, top of the range Honyaki offered by 5th generation blacksmith Jun Mizuno. Established in 1872, the Mizuno Tanrenjo workshop is one of the most prestigious blacksmith workshops in Japan. The history behind the workshop speaks for itself, with the works of 2nd generation blacksmith Masanori Mizuno still hanging on top of the pagoda at Japan's first UNESCO site.

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Learning Centre

Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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