• Masakage Mizu Nakiri 165mm from Masakage
  • Masakage Mizu Nakiri 165mm from Masakage
  • Masakage Mizu Nakiri 165mm from Masakage
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Masakage Mizu Nakiri 165mm

Masakage Mizu Nakiri 165mm

$247.00 CAD
$247.00 CAD
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About Masakage Mizu -

The rustic Mizu series really shows off the beauty that traditional carbon steel is known for. Translating to ‘water’ in Japanese, this collection’s name is inspired by the deep bluish-black ‘kurouchi’ finish. I’ve always loved carbon steel because it cuts like a dream, and when you use the knife, you can almost feel the heart and soul of the blacksmith in your hand.

I know from experience how little money young chefs and cooks have for good tools, so the Mizu series was created to provide a traditional Japanese blade that was accessible to them–or anyone else on a tight budget!

Takumi Ikeda-san, the nephew of legendary blacksmith and Takefu Knife Village co-founder Katsushige Anryu-san, began his knifemaking apprenticeship in 2007. In January 2021, Anryu-san officially passed the reins of Anryu Hamono to Ikeda-san. By that point, Ikeda-san was already a master and doing most of the forging at Anryu Hamono. With some serious traditional skills under his belt and a fresh outlook on knifemaking, Ikeda-san is already doing the family legacy justice.

About the Shape - A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.


Shape Nakiri
Maintenance Level High
Rust Prone ⓘ This knife can rust, click to learn more.
Blade Length 165 mm |
Steel Type Aogami #2 (Blue Carbon Steel) With Carbon Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Oval Cherrywood Plastic Collar
Knife Line Masakage Mizu
Blacksmith Takumi Ikeda
Made in Echizen, Fukui, Japan
Brand Masakage

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the  blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust),  this will slow the reaction time but not inhibit the rust entirely. Maintain the good  habit of drying off your knife.  

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.8285713 / 5 from 35 reviews.

AI Generated Review Summary

The Masakage Mizu Nakiri 165mm knife features a traditional carbon steel blade with a deep bluish-black 'kurouchi' finish, praised for its elegant design. However, opinions on the finish and handle vary, with some customers finding them less than ideal. The knife excels in vegetable chopping, offering a unique experience for home cooks.

Summary topics

  • Blade Finish: 21%
  • Blade Design: 9%
  • Handle Comfort: 15%

Review topics: ["fit","quality","shipping","handle","finish","design","value","issues","performance","staff","edge","feels","service","knife","collar","blade","line","blue","food","masakage"].

Review highlights

  • "General fit and finish are great... Simple yet elegant design." — Geoffrey R.
  • "I love the finish, wonderful deep blues in the kurouchi, and the exposed steel forms a nice patina with use." — Paul
  • "The blade is well balanced so it handles fantastically." — Amelia W.

Reviews

Masakage Mizu - budget friendly, but great value

"I’ve used German style knives all my life... I finally decided to treat myself - so i bought 3 knives from the Masakage Mizu line; 165mm Nakiri, 120mm Petty & 210mm Gyuto. These knives have hands down set the bar and changed the way i think about knives. General fit and finish are great... Simple yet elegant design. Being that the Mizu line is one of the more budget friendly lines, some of the finer touches of the more expensive lines are missing - one such point is the collar; the Mizu line features a resin collar in place of the buffalo horn or exotic woods of the other lines. With that said - i can’t say anything but good things about these knives. Highly recommended"

— Geoffrey R. (5/5)

Great knife, razor sharp.

"Great knife, razor sharp."

— Alain B. (5/5)

Quality control slipping

"Have purchased 5 knives of the Massage Mizu line as I like carbon steel but was extremely disappointed with the finishing knife edge of my recent purchase and that a Knifeware rep filling the order didn't do a quick inspection of the knife's edge before shipping"

— Dale L. (2/5)

Masakage Mizu Nakiri

"If i had to pick another nakiri i couldn't, this is a great knife. Big and heavy if was my 1st thought. My mother said it was light to her but for me its heavier then my most nakiri's, which is why i bought this knife. I have a $1200 Sakai Takayuki and this is just as good. 7 out of 10 out the box sharpness, a ceramic honing rod will easily bring it to 10. Every knife has a purpose and if you are a prep cook this will work nicely. Just know if you use the tip of the knife a lot this isn't for you. Highly recommend. Me unboxing the knife video below: https://youtu.be/zVdEYvKr3fw"

— John B. (5/5)

Great and simple

"It's hard to believe that it was so cheap when I've seen similar knives go for much more. It's simple but elegant. That said, the finish is very fragile. The collar is plastic, meaning that it doesn't line up perfectly with the handle, leaving an edge. And the end of the handle, there is meets the blade, looks porous so it may stain. But for the cost I can overlook a few f&f imperfections."

— Jean-Marc R. (5/5)

Upgrade achieved!

"This knife is amazing. I have tried a number of knives over the years. I bought one from the Misen Kickstarter project and it's better than maybe a canadian tire knife. Then I bought a bunch of Shun knives and they were a big step up, but this knife was on another level. I love too that I could see how this was made in the Springhammer movie. I'm never going back. Hand forged or nothing from now on. I've signed up for the sharpening class as well to ensure I can contribute to get the most of the knife."

— John m. (5/5)

Amazing Nakiri knife

"Fantastic knife. Well made and feels great in my hands. Chops vegetables like no one's business!"

— Denis A. (5/5)

Great knife and really great

"Great knife and really great service!"

— Charles B. (5/5)

Great knife, super sharp, brilliant

"Great knife, super sharp, brilliant design, performs exactly as I want, and the finish is stunning. Would definitely buy a Masakage again"

— Liam C. (5/5)

Fantastic quality, great value, DAD Approved

"This is the third knife in this line that I own. It is an absolute beast, and represents a fantastic addition to my kitchen. This series of knives bring the same quality of steel, a razor sharp edge, great balance and a perfectly adequate fit and finish without all the “bling”. I am not a chef of any measure, just a dad that likes a sharp knife when I need one."

— Steve D. (5/5)

Q&A

If only one steel is named (Aogami blue steel for example) I know or assume that is the edge steel of the san mai blade, but I want to know about the "outside" or "sheath" steel that is forge welded to either side of the blade steel, since its properties (stainless or not for example) are also important. Can you include this in your knife descriptions please?
No worries! We are slowing updating the descriptions to make them more easy to read! Please ask for any knife in particular though!

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