About the shape - Shallots, garlic, herbs, itty bitty diced onion and tomato, beef tartare… none can stand up to the small but mighty Kamagata. The flatness along the edge and its height makes it ideal for chopping, and its flat-out adorable size makes it easy to wield for cooks of all sizes.
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.