Mizuno Akitada Hontaren is a well-known and highly respected blacksmith shop located in Sakai City. Mizuno-san is a 60-year-old master smith who adheres to age-old methods over the newer, and quicker, solutions so often used by many current knife makers. He uses a traditional charcoal fire and straw ash in his forge. He also does his own cladding, unlike many who now use pre-made stock from iron foundries. Mizuno knives are praised for their outstanding heat treatments; in this case the Aogami #2 core is hardened to 62-63 HRC. As both the core and cladding layers are reactive, users should expect a patina to develop during normal use.
The blade is made using the san-mai method of awase (cladding). The edge steel of Blue #2 is covered on both sides with a soft steel for shock protection and to make the blade easier to manufacture and sharpen. This is a reactive blade that will require care with cleaning and drying during and after use.
The Chinese cleaver is a thin knife that slices and chops almost anything you can throw at it. It is no wonder that in most Eastern kitchens it is the sole cutting and slicing tool. With such a range of applications, cleavers are fun, novel, and versatile options to fill pretty much any role there is for kitchen cutlery.
Brand Mizuno Akitada Hontaren
Blacksmith: Mr. Mizuno
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2
HRC: 62 to 63
Edge Grind: Double Bevel Edge 50/50
Handle Material: Ebony wood handle
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