• Masakage Mizu Gyuto 210mm from Masakage
  • Masakage Mizu Gyuto 210mm from Masakage
  • Masakage Mizu Gyuto 210mm from Masakage
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Masakage Mizu Gyuto 210mm

Masakage Mizu Gyuto 210mm

$287.00 CAD
$287.00 CAD
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À propos de Masakage Mizu -

La série rustique Mizu met en valeur la beauté de l'acier au carbone traditionnel. Le nom de cette collection, qui signifie « eau » en japonais, s'inspire de la finition « kurouchi » d'un noir bleuâtre profond. J'ai toujours aimé l'acier au carbone parce qu'il coupe comme un rêve, et lorsque vous utilisez le couteau, vous pouvez presque sentir le cœur et l'âme du forgeron dans votre main.

Je sais par expérience combien les jeunes chefs et cuisiniers ont peu d'argent pour de bons outils, c'est pourquoi la série Mizu a été créée pour leur offrir une lame japonaise traditionnelle accessible, ou à toute personne ayant un budget serré!

Takumi Ikeda-san, le neveu du légendaire forgeron et cofondateur du village de couteaux de Takefu, Katsushige Anryu-san, a commencé son apprentissage de coutelier en 2007. En janvier 2021, Anryu-san a officiellement cédé les rênes d'Anryu Hamono à Ikeda-san. À ce moment-là, Ikeda-san était déjà un maître et réalisait la plupart des forges chez Anryu Hamono. Avec de solides compétences traditionnelles à son actif et une nouvelle approche de la coutellerie, Ikeda-san rend déjà justice à l'héritage familial.

À propos de la forme - Inspirés du profil d'un couteau de chef européen traditionnel, les Gyutos sont des couteaux polyvalents avec une légère inclinaison pour la découpe de viande. « Gyuto » se traduit par « épée de vache ». Si vous voulez un couteau pour tout faire, c'est celui-là. Commençant à 180 mm, les Gyutos peuvent atteindre la longueur ridiculement longue (et impressionnante) de 370 mm. Pour le cuisinier à domicile ou professionnel, nous recommandons un Gyuto mesurant entre 210 mm et 270 mm de long.

 

Shape Gyuto
Maintenance Level
Blade Length 210 mm |
Blade Height 46 mm
Thickness 4,3 mm
Weight 167 g
Steel Type Aogami #2 (Blue Carbon Steel) Avec revêtement en acier au carbone
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche japonais (Wa) - Ovale Bois de cerisier Collier en plastique
Knife Line Masakage Mizu
Blacksmith Takumi Ikeda
Made in Echizen, Fukui, Japan
Brand Masakage

Une note sur les mesures : Les couteaux japonais faits à la main peuvent varier dans leurs dimensions, ces mesures ne sont donc qu'un exemple.


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. 


SKU: MAM210GY

Expédition et retours

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Overall rating: 4.894737 / 5 from 38 reviews.

AI Generated Review Summary

The Masakage Mizu Gyuto 210mm knife offers a traditional Japanese blade with a deep bluish-black finish, praised for its sharpness and balance. Customers appreciate the exceptional customer service and the quality of the steel, though some noted issues with blade alignment.

Summary topics

  • Blade Sharpness and Balance: 16%
  • Product Balance: 16%
  • Customer Service: 22%
  • Steel Quality: 16%

Review topics: ["upgrade","balance","staff","handle","details","gift","service","use","price","knife","blade","steel","store","bang","ootb","baby"].

Review highlights

  • "Well balanced, sharp blade straight out of the box with awesomely characterful steel." — Sachin R.
  • "Razor sharp, great handle and steel that seems like it will last a lifestime." — Sean M.
  • "Love the balance and the detail of spacing for your finger depending on how you hold it." — Dominique H.

Reviews

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"Service was great, came packed well and great selection of products"

— thomas p. (5/5)

An absolute pleasure to use …

"This knife is my third Japanese knife — others are a Petty (130, SS layered) and a gifted Nakiri (165, SS layered, western handle). Have had various western knives (Zwilling/Henckel, Solingen, Sabatier, French carbon steel) made of both carbon and SS over the past 50 years. Have been sharpening my own knives with Japanese whetstones for past 30+ years. This Masakage Mizu is an absolute joy to use. I had the wa handle exchanged in the Vancouver store because I was not crazy about the oddly coloured plastic ferrule that came with it. Went with dark wooden handle and pakkawood ferrule available at the store and am VERY pleased with the change/upgrade (IMHO). I look forward to prepping meals with this knife every time I use it. Cut some hot protein (chicken) early on to help develop the lovely blue patina on the #2 Aogami carbon steel and have had absolutely no issues with unwanted discolouration, despite cutting citrus and onions as needed. A quick rinse off under the tap after cutting any acidic veggies (but not drying) while prepping the meal, and then a rinse in very hot tap water, drying it, and returning it to the magnetic knife holder has been a simple and effective routine — one that I had already established with for my other carbon knives (after learning what happens if you don’t rinse of lime juice within a few minutes! 🥴However, nothing a little baking soda and a wetted cork couldn’t fix 🤓. ) The knife may not really look like a “laser” upon first glance, in that is quite substantial in the initial part of spine (~4 mm), but the grind and apex allow it to cut through raw and cooked meat, large onions, and carrots with ease. Really appreciate the workmanship (and aesthetics) every time I use it. Have not needed to sharpen yet, but will likely try touching up with my 6000 Sigma stone and then a quick strop on leather with green polishing compound, when the time comes."

— Erick G. (5/5)

Amazing

"It may look mid in the picture, but once it’s in your hand. . it’s a whole different story. Cuts through anything like nothing, and getting nothing but compliments on this knife"

— Jay S. (5/5)

Well balanced, sharp blade straight

"Well balanced, sharp blade straight out of the box with awesomely characterful steel. Love it!"

— Sachin R. (5/5)

Wanted to own something by

"Wanted to own something by Anryu. Great knife for the price. Wax/seal the handle before using, and it's good to go. Blade sharpness is great ootb."

— Handro (5/5)

Fantastic knife!! Couldn’t be happier!

"Overall really great knife! I love everything about the blade steel from how it looks to how it performs and retains its edge. Sharpness ootb was nice and after a few passes on a strop it was perfect. The handle/ferrule are slightly lower quality, which I don’t mind because it was done to allow the knife to come in at a great price. Balance point is slightly more forward than expected, but works well with pinch grip. I couldn’t be happier with the knife!!"

— David G. (5/5)

Exceptional customer service in Calgary!

"Exceptional customer service in Calgary! This is my first Japanese knife, and it has not disappointed. I actually ended up buying 2 more Masakages to complete a small set! Razor sharp, great handle and steel that seems like it will last a lifestime. Thanks Knifewear!"

— Sean M. (5/5)

Great knife.

"The blade is great, The balance is perfect, but the handle was crooked (compared to the blade) and is turned by quite a bit. I straightened it. It's still a great knife so I'll will give it 5 stars anyway."

— Shayne B. (5/5)

Great!

"Great!"

— Kaitlin C. (5/5)

First and favorite special chef knife

"Love! Everything I expected and more. It is a beautiful knife and cuts incredibly well. Love the balance and the detail of spacing for your finger depending on how you hold it."

— Dominique H. (5/5)

Q&A

Is the grind symmetrical? From the choil photo, it looks pretty close.
Hey David, This is a double bevel knife so yes, the grind will be symmetrical! Alex
How much maintenance does the blade require considering it’s blue carbon? Does it rust easily?
Hello Anthony, The Mizu line is definitely one of our rustier knives. Being a full carbon knife, it is very important to keep the knife dry and out of humidity. It will develop a nice patina over time (it is actually one of my favourite things about the Mizus'). I have attached some blog posts on how to keep your knife from rusting and how to put a patina on your knife. Taking care of a new knife. https://knifewear.com/blogs/news/knife-knowledge-basics-care-for-japanese-knives Preventing rust and forcing a patina. https://knifewear.com/blogs/news/114107716-how-can-i-stop-my-carbon-steel-knife-from-rusting Please let us know if you have any more questions.
Hi there! Firstly, I LOVE this knife! It keeps it's edge like no other! However, after about 1 year use, the clear coat over the blue patina seems to be coming off in certain areas. It's probably my fault by scrubbing too hard when I am washing it, but I was wondering what is that clear coat made out of, and could I possibly add a coat of it? Thank you so much for your help :)!
Hey there, glad you love the knife! They apply a food safe lacquer on the knife, after forging, but I'm not sure what brand they use, but there are several you can buy online easily. Honestly, I usually tell people when it wears off, that's kinda the end of it. As we don't have a good product to recommend at this point! - Ellie

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