freedom188
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- Mar 20, 2016
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hi guys am planning to purchase a mizuno tanrenjo knife do u guys hae any feedback on his knifes
I know @Nemo has a Miz Hontanren, he loves his is every imaginable way. I'm sure he can shine light on performance etc.
What do you mean Osakajoe, can you please explain?
Just want to check with you guys what do u think abt mizuno honyakis are they worth the money
I indeed have the wide bevel Akitada Hontanren in aogami 2. You can also get a standard bevel version which I've never used and I don't know if it performs the same. I wouldn't say I love it in EVERY imaginible way but it is a very good knife. Mine has quite a workhorse grind, with generous convexity on the right side. From reading other members' reports, the thickness of the grind seems a little variable. Fit & finish was ok. Spine & choil were eased but I eased them a bit more. Mine came with a nice ebony handle. The finish seems to be about 600 to 800 grit. OOTB sharpness was... not very. Reactivity is very managable. It has very good food release, but you do need to experiment with the finish to achieve this (I found a Chosera 3k finish is better than 1K for the wide bevel). It is fairly thin behind the edge considering its thickness. But it's certainly not a laser. I notice some wedging when compating it to my thinner knives. I named it "Zucchini Slayer" during our recent zucchini excess because it deals really well with wet produce (like zucchini and potato). It's easy to get sharp and stays that way for many weeks of home use, with the occasional strop. Note thst the wide bevel version seems to like a sort of two sided hamguriba sharpening, which was actually pretty easy to learn.
I'm sure it's not the best workhorse out there but IMO it's a pretty good one at a fairly reasonable price.
Hope this helps.
Thanks for the review, was wondering the same thing, very helpful!
:doublethumbsup:
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