Mizuno Tanrenjo Minamoto Akitada Finalist Gyuto / Chef's Knife — 180mm, High-Hardness Professional Western-Style Blade

OVERVIEW & PRODUCT DESCRIPTION
Experience the ultimate fusion of Western knife versatility and traditional Japanese sharpness with the Mizuno Tanrenjo Minamoto Akitada "Finalist" Gyuto / Chef's Knife (Model #318), featuring a precision-forged 180mm blade.

Crafted by master blacksmiths in Sakai, Osaka—Japan’s historic capital of professional cutlery—the "Finalist" series is engineered with blade hardness pushed to its absolute limits. This specialized western-style knife is meticulously heat-treated and forged to deliver the incredible, razor-sharp cutting performance of a traditional Japanese Wa-knife, combined with the ergonomic comfort and multi-purpose utility of a classic chef's knife. 

Whether used for slicing meats, prepping fish, chopping vegetables, or handling general multi-purpose kitchen tasks, this authentic handcrafted tool brings uncompromising professional cutting precision into your home kitchen.

KEY FEATURES & SPECIFICATIONS
- Ultra-High Hardness Blade (限界まで高めた硬度): Heat-forged and treated to maximize blade hardness, delivering exceptional edge retention and an ultra-sharp cutting edge.
- Traditional Japanese Sharpness in a Western Format: Engineered to offer the legendary, effortless cutting feel of a traditional Japanese knife within a versatile western-style gyuto (chef's knife) design.
- Versatile 180mm Gyuto Reach: The ideal multi-purpose chef's knife shape (牛刀) optimized for slicing, dicing, and precision cutting of meats, fish, and produce.
- Professional Sakai Blacksmithing Heritage: Crafted by Mizuno Tanrenjo, a legendary workshop in Sakai with centuries of knife-making tradition.
- Handcrafted in Japan: Built with the uncompromising quality expected of traditional Japanese tool makers.

- Specifications:
  - Brand: Mizuno Tanrenjo (水野鍛錬所)
  - Brand Line: Minamoto Akitada Finalist (源昭忠 ファイナリスト)
  - Model: #318 (ファイナリスト 牛刀 洋包丁 180mm)
  - Blade Length: 180mm (180ｍｍ)
  - Knife Type: Gyuto / Chef's Knife / Western-Style All-Purpose Knife (牛刀)
  - Origin: Handcrafted in Sakai, Osaka, Japan

IMPORTANT USAGE & CARE GUIDE
- Avoid Hard Foods: Do not use this knife to cut bones, frozen foods, or hard pits, as ultra-high-hardness blades can chip under heavy impact.
- Rust & Moisture Prevention: Keep the blade clean and dry after use. Wipe away all moisture thoroughly to maintain the pristine finish.
- Sharpening: Maintain the razor-sharp edge periodically using traditional Japanese water stones.