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About the shape - 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 ktouches the cutting board at once, you wont be turning the vegetable into an 'accordion', still connected like a paper doll after you've cut them. The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you! Masakage nakiris are made taller than the average nakiri so they last longer and work better for folks with large hands.
About Masakage Mizu -Dubbed Mizu (water), these blades have a blue/black kurouchi finish giving the impression of cold, deep water. Paired with an oval cherry handle and a not too fancy plastic collar, these knives are great for the cook that wants performance without blowing their budget.
Aogami (blue) carbon is my kind of steel- super easy to sharpen, takes a brilliantly sharp edge, cuts like silk and patinas beautifully. Since the blade is not stainless it requires a lot of care, making it great for anyone who takes careful care of their knives.