Mizuno Tanrenjo X Jonas Johnsson 5 Piece Honyaki Collection
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This custom collection has been produced as part of a collaboration between Modern Cooking, Mizuno Tanrenjo, and Jonas Johnsson. The collection was commissioned by a local European Michelin stared chef.
The set features custom handles and sayas produced in Sweden by Jonas Johnsson. As Europe’s preeminent honyaki master we wanted to put these two master craftsman together with the goal of producing a truly unique set of masterpieces.
Established in 1872, Mizuno Tanrenjo is one of Japan’s most prestigious workshops. Over 5 generations of Mizuno blacksmiths have trained with Japan’s best knife and sword smiths to establish a name that is considered one of the best around.
Current master Jun Mizuno is a recognized master sword smith. His superior craftsmanship and extraordinary honyaki katana works have been recognized by two of Japan’s top Ichinomiyas (shrines) which have commissioned his katana as part of their permanent collections — an extraordinary accolade and recognition of Jun Mizuno's skill as a blacksmith.
These five culinary knives are forged in Shirogami #3 steel, steel known for its purity and traditionally used in the production of classic Japanese Honyaki. The set includes a 240mm Gyuto , a 240mm Deba, a 360mm Shinnomune, a 360mm K-Tip Yanagiba and a very impressive 540mm Magurokiri.
Its a true honour to be working with such amazingly talented craftsmen and to be given the chance to produce such an amazing collection of knives. The knives are a stunning example of traditional craftsmanship, and they are surely a unique and historic set.
CONDITION: New, never used (Modern Cooking Verified)
Product Specification
Blade Type:
Overall length:
Edge Length: 240mm - 560mm
Spine Heel:
Spine Mid:
Spine Tip (20mm before):
Blade Height:
Weight:
Cutting Edge Steel: Shirogami #3
Stainless: No
HRC: 65
Blade Construction: Honyaki
Blade Finish: Mirror Polish
Grind:
Handle Construction: Hidden Tang
Handle Materials: Stacked Birch Bark, Brass, Stainless Steel
Handedness: Ambidextrous
Saya, Hand Crafted Storage or Display Included: Yes
Shipping & Returns
Shipping
We process orders 5 days a week (Monday - Friday) and ship from our shop in Berlin, Germany. We ship with FedEx, UPS and Deutsche Post.
We are happy to offer free international shipping on a variety of orders depending on location and order value. You can check to see where things sit for you here.
Returns
At Modern Cooking we want our customers to be inspired and delighted by the products they purchase through our shop.
However, we understand that you may need to return products occasionally. If you are not entirely happy, you can return your purchase in its original condition within 14 days for a refund. Please email if you wish to return any goods.
In the unlikely event that you receive faulty goods or your order is damaged in transit, please contact us for instructions on how to return the goods as in this case we will meet the cost of return postage, though only if this is arranged through our authorised carriers. Any claim for refund or exchange resulting from faulty goods or goods damaged in transit must be raised within 5 business days.
All Modern Cooking logistics partners provide insurance in case of damage, but the coverage is only valid if we are notified within 5 business days. Please make sure to inspect your order immediately upon receipt to ensure that there is no damage.
Once we have the goods back, we will issue a full refund or send replacements where possible, as you prefer.
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 one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.
