Masakage Mizu Petty 120mm

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About the Shape - This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.

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.

Knife Shape Petty
Blade Length 120mm
Steel Type #2 Aogami (Blue carbon) core with carbon steel cladding
Rockwell Hardness 61:63
Handle Wa (Japanese) Handle, Oval Cherry wood handle with plastic collar
Blacksmith Katsushige Anryu
Knife Line Masakage Mizu

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