• 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 Piece Honyaki Collection

Mizuno Tanrenjo X Jonas Johnsson 5 Piece Honyaki Collection

By PRE-OWNED

$19,800.00 SGD
$19,800.00 SGD
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Low stock: 1 left

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
  • Edge Length: 240mm - 560mm
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: Mirror Polish
  • Handle Construction:
  • Handle Materials: Stacked Birch Bark, Brass, Stainless Steel
  • Handedness: Ambidextrous
  • 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.

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