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.
The Kiritsuke is known as the professional all purpose knife. A combination of the Yanagi for slicing and Usuba for vegetables, only the most trained and senior chef is allowed to use this in the Japanese kitchen. Enjoy.
Due to the high carbon, please remember to wash and dry after each use as these knives are reactive and can oxidize if left un-cared for.
|Blade||270mm / Single Bevel|
|Steel||Aogami #2 / Kasumi|
|HRC||62 - 63|
|Handle||145mm / D-Shape Magnolia|