Mizuno Tanrenjo 水野鍛錬所

Marks on the blade

About

One of the few Sakai houses that forges in-house (most Sakai brands are finishers). Famous for honyaki with hamon and for the 'DX' and 'Hontanren' lines. Mark 水野 / 水野鍛錬所; premium blades carry the smith's name.

Steels

• Shirogami #1 (White #1) — Higher carbon than White #2: harder, finer edge, chips and rusts more easily. The honyaki and 'Nashiji' favourite.
• Shirogami #2 (White #2) — Hitachi/Proterial Yasuki carbon steel. Easiest to sharpen, takes the finest edge, rusts fast.
• Aogami #2 (Blue #2) — White #2 plus chromium and tungsten: better wear resistance, a touch harder to sharpen.

Facts

Knife types made

• Yanagiba 柳刃 · Slicing sashimi and sushi toppings in one pull stroke.
• Deba 出刃 · Breaking down whole fish: heads, bones, filleting. Thick spine.
• Usuba 薄刃 · Professional vegetable knife for katsuramuki (rotary peeling) and decorative cuts.
• Gyuto (chef's knife) 牛刀 · Western-style chef's knife: meat, large vegetables, rocking cuts.
• Sujihiki 筋引 · Long slicer for roasts, brisket, portioning fish without bones.

Care for these steels

Carbon steel (Shirogami / Aogami / SK)

• Rinse and wipe dry immediately after each use — never leave it wet or in the sink.
• Do not put in the dishwasher. Do not cut acidic foods and walk away (lemon, tomato, onion will stain within minutes).
• A grey-blue patina is normal and protective; orange rust is not. Remove orange rust with a rust eraser or #1000 stone slurry.
• Before storing for more than a day, wipe with camellia oil (椿油) or any food-safe oil.
• Store dry, in a saya or on a rack — not loose in a drawer.

Where to buy

Maker websiteeBay (new & used) affiliateAmazon US affiliateAmazon JP affiliate