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Mizuno Tanrenzo Ginsan Yanagiba 270mm

509 €

Established in 1872 by Mastersmith Torakichi Mizuno in Sakai City in Osaka, Mizuno Tanrenzo became famous for producing the traditional Japanese knives ‘Sakai Uchi’. For 5 generations, the Mizuno family has been recognized as one of the most important family of craftsmen in Japan. A Mayokegama (a sickle to face evil), made by 2^nd generation blacksmith Masanori Mizuno, is still decorating the roof of Houryuji temple in Nara, Japan's oldest five story building registered as a National Treasure and the World Heritage monument by UNESCO. Mizuno Tanrenzo workshop is for years the favourite of Japan’s Royal family and has received visits from its members. Today is led by 5^th generation blacksmith Jun Mizuno with the precious help of his wife Nanako who is taking care of all non blacksmithing business. Because of his amazing craftsmanship, Jun Mizuno has been appointed by two of Japan’s top shrines who selected his katanas to be in the shrines’ permanent collections. This series is hand forged and sharpened in Ginsan (Silver-3) stainless steel, one of the purest stainless Japanese steels. It is often compared with Shirogami and praised because of it long lasting edge retention and ease of sharpening. Kasumi finish and a beautiful black Sandalwood with black buffalo horns and copper rings on both ends handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish in one draw, without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium and large pieces of fillets. Important Note: It is usual that Japanese Handmade knives do not come sharpened at their full potential out of the box. This is due to Japanese mentality that the owner and user should give the final sharpening to his or her knives. This is also the case for Mizuno Tanrenzo knives. If you are not an experienced sharpener, let us give your knife an extra sharpening to reach it’s full potential by clicking on the Extra Sharpening request.

Brand / Blacksmith:	Mizuno Tanrenzo
Series:	Ginsan
Knife type:	Yanagiba 270
Blade Length / Total length (mm):	263 / 414
Grind:	50/50
Finish:	Polished / Kasumi
Steel type:	Ginsan
Forging method:	San Mai
HRC hardness:	61-62
Handle type / Material / Ferrule:	Wa / Octagonal / Ebony / Buffalo
Spine Thickness at heel / tip (mm):	4
Blade height at heel (mm):	34
Weight (gr):	219
Notes:

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Tadokoro Hamono Ginsan Yanagiba 270mm

539 €

Sharpener Makoto Tadokoro entered the kitchen knife industry at the age of 16, and after 15 years under the training of the legendary sharpener Morihiro -San in Sakai, launched his own brand "Marushin" Became independent in 2010, establishing Tosa Knife Studio Tadokoro Hamono. As a sharpener for more than 28 years, the skills that have been handed down as a Japanese tradition are highly evaluated in the domestic and overseas markets, and his passion for kitchen knives is unparalleled, so he is highly trusted. Today, he has grown into one of Japan's leading sharpeners, recognized by his masters, top Japanese cutlery craftsmen, and chefs. The Ginsan Series are forged by another Master – Satoshi Nakagawa – then handed to Makoto for his unique 30 steps grinding and sharpening process. The result is Masterpieces!! We have selected the Mirror polished version of the series, that are very rare to acquire but showcase Tadokoro – San amazing skills at its best!! They also come with a beautiful Ebony handle, featuring a polished ring and no ferule. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish in one draw, without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium and large pieces of fillets.

Brand / Blacksmith:	Tadokoro Hamono
Series:	Ginsan
Knife type:	Yanagiba 270
Blade Length / Total length mm:	260 / 415
Grind:	50 / 50
Finish:	Mirror / Kasumi
Steel type:	Ginsan (Silver - 3)
Forging method:	San Mai
HRC hardness:	62
Handle type / Material / Ferrule:	Ebony Mono / Silver Ring
Spine Thickness at heel / tip mm:	3 / 0,35
Blade height at heel mm:	37
Weight gr:	202
Notes:

Important Notes: Some knives may present a small gap between the blade and the handle. This is called Machi and is common in some cases for Japanese knives. As these knives are polished to a mirror finish, they may present minor / light hairline marks as it is common in this type of finish. Buyers should be aware of that fact before purchasing These knives have a protective lacquer for better protection of the blade. That lacquer may blur the mirror finish and will go away with use or can be removed initially with aceton and white spirit using kitchen paper.