Founded in 1872 and located in the city of Sakai, Osaka. Mizuno Tanrenjo has been producing handmade wa-bocho knives for four generations. Without the use of propane or gas for the forges. Mizuno Tanrenjo still employs the use charcoal to fire their kilns. The raw blade is then allowed to cool in carbonized straw/ash. This longer cooling period helps with any irregularities. We are proud to be the first supplier of Mizuno Tanrenjo knives in Canada.
Here at KNIFE we're continually in search of great, well-priced, workhorse-style knives for the countless cooks and chefs who need low maintenance without sacrificing performance. We feel the Izumi Masatada line is that such knife. Great balance and stain resistance are always important in a busy kitchen.
The Sakabone is awesome for whole-animal butchery. Stiff, rigid, perfect for primary cuts.
|Blade||145mm / Double Bevel|
|HRC||58 - 59|
|Handle||100mm Western Riveted Pakka|