ounded 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 Yanagiba is the king of knives. The final cut before the sashimi is placed in front of the customer. Use with respect and care.
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||300mm / Single Bevel|
|Steel||Aogami #2 / Kasumi|
|HRC||62 - 63|
|Handle||145mm / D-Shape Magnolia|