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Japanese Knives
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.
These blades are forged by Takumi Ikeda in Takefu Knife Village.
| Steel Type | Aogami #2 (Blue Carbon Steel) With Carbon Steel Cladding |
|---|---|
| Rockwell Hardness | 62–63 |
| Blacksmith | Takumi Ikeda |
| Brand | Masakage |
| Handle | Wa (Japanese) Handle - Cherrywood Handle with Plastic Collar |
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.
These blades are forged by Takumi Ikeda in Takefu Knife Village.
