• Mizuno Tanrenjo X Jonas Johnsson 5 Piece Honyaki Collection
  • Mizuno Tanrenjo X Jonas Johnsson 5 Piece Honyaki Collection – detail view
  • Mizuno Tanrenjo X Jonas Johnsson 5 Piece Honyaki Collection – side profile
  • Mizuno Tanrenjo X Jonas Johnsson 5 Piece Honyaki Collection – handle detail
  • Mizuno Tanrenjo X Jonas Johnsson 5 Piece Honyaki Collection – blade close-up
  • Mizuno Tanrenjo X Jonas Johnsson 5 Piece Honyaki Collection – view 6
  • Mizuno Tanrenjo X Jonas Johnsson 5 Piece Honyaki Collection – view 7
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Mizuno Tanrenjo X Jonas Johnsson 5-teilige Honyaki-Kollektion

Mizuno Tanrenjo X Jonas Johnsson 5-teilige Honyaki-Kollektion

By PRE-OWNED

CHF 12,321.00
CHF 12,321.00
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Niedriger Lagerbestand: 1 verbleibend

Diese Sonderkollektion entstand im Rahmen einer Zusammenarbeit zwischen Modern Cooking, Mizuno Tanrenjo und Jonas Johnsson. Die Kollektion wurde von einem europäischen Michelin-Sternekoch in Auftrag gegeben.

Das Set verfügt über maßgefertigte Griffe und Sayas, die in Schweden von Jonas Johnsson hergestellt wurden. Als Europas führender Honyaki-Meister wollten wir diese beiden Meisterhandwerker zusammenbringen, um ein wirklich einzigartiges Meisterwerk zu schaffen.

Mizuno Tanrenjo wurde 1872 gegründet und ist eine der renommiertesten Werkstätten Japans. Über fünf Generationen von Mizuno-Schmieden haben bei Japans besten Messer- und Schwertschmieden gelernt und sich so einen Namen gemacht, der als einer der besten überhaupt gilt.

Der derzeitige Meister Jun Mizuno ist ein anerkannter Schwertschmiedemeister. Seine überragende Handwerkskunst und seine außergewöhnlichen Honyaki-Katana-Arbeiten wurden von zwei der bedeutendsten Ichinomiyas (Schreine) Japans anerkannt, die sein Katana in ihre Dauerausstellungen aufgenommen haben – eine außergewöhnliche Auszeichnung und Anerkennung für Jun Mizunos Fähigkeiten als Schmied.

Diese fünf Küchenmesser sind aus Shirogami-Stahl Nr. 3 geschmiedet, einem für seine Reinheit bekannten Stahl, der traditionell zur Herstellung klassischer japanischer Honyaki verwendet wird. Das Set enthält ein 240 mm langes Gyuto, ein 240 mm langes Deba, ein 360 mm langes Shinnomune, ein 360 mm langes K-Tip Yanagiba und ein sehr beeindruckendes 540 mm langes Magurokiri.

Es ist eine wahre Ehre, mit solch unglaublich talentierten Handwerkern zusammenzuarbeiten und die Chance zu erhalten, eine so beeindruckende Messerkollektion herzustellen. Die Messer sind ein beeindruckendes Beispiel traditioneller Handwerkskunst und stellen mit Sicherheit ein einzigartiges und historisches Set dar.

ZUSTAND: Neu, nie verwendet (Modern Cooking Verified)

Product Specification
  • Edge Length: 240mm - 560mm
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: Spiegelpolitur
  • Handle Construction:
  • Handle Materials: Stacked Birch Bark, Brass, Stainless Steel
  • Handedness: Beidhändig
  • Saya / Storage Included: Yes

Cutting edge steel

Shirogami #3

Lower-carbon plain steel

Typical HRC
59–62
Corrosion class
Carbon
Production
Conventional
Origin
Japan (Hitachi YSS / Proterial)

Shirogami #3 — White Paper #3 — is the leanest of the three white papers, with approximately 0.90 percent carbon. The same purity standards apply, but the lower carbon content yields a softer, tougher steel that does not push into the mid-sixties HRC like its siblings.

In a kitchen knife it typically runs in the high fifties to low sixties HRC. Edge retention is unspectacular by modern standards — at the level of a clean simple carbon — and toughness is the steel's principal advantage. It is occasionally used in heavier work knives where chipping resistance matters more than ultimate keenness, and you will sometimes find it in production single-bevels intended for daily restaurant use.

White #3 is uncommon in the contemporary collector market and rarely a first choice for a discerning home cook. It exists as a historical and practical option in the Hitachi lineup; both Shirogami #2 and Aogami #3 make a stronger case for most users.

View full steel guide →

Blade construction

Honyaki

The traditional Japanese single-steel forging technique, in which a high-carbon mono-steel blade is differentially hardened — clay is applied to the spine before quench, leaving only the edge to fully harden. The result is a hard cutting edge and a softer spine that improves toughness, plus the hamon (temper line) that defines the visual signature of the technique.

Honyaki is the high-water mark of Japanese knifemaking. The technique is unforgiving; a failed differential quench cracks the blade. Honyaki knives are almost always from a single high-purity carbon steel — Shirogami #1 is the canonical choice — and are priced and treated accordingly.

View full construction guide →

Handle construction

Hidden Tang

A construction in which the tang runs into the handle but stays concealed inside it, rather than showing between two scales. A narrower tang — a full-length stick or a shorter projection — is set into a drilled or burned channel in a one-piece handle and secured with adhesive, a friction fit, or a threaded fitting drawn up against the blade. This is the traditional construction of Japanese wa-handles and many European hidden-tang knives.

The design puts the handle material in charge of the look and feel: a single piece of wood, horn, or composite — often with a ferrule or spacers at the front — is shaped into any cross-section the maker wants, from the classic octagonal and D-shaped wa profiles to fully rounded Western forms. With no steel showing along the grip, the handle can be slim and light, and is frequently made to be removed and replaced, with the balance sitting toward the blade.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

Product Care

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

Vollständige Details anzeigen