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.
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5 star rating
Masakage Mizu Nakiri
Review by John B. on 18 May 2020review stating Masakage Mizu Nakiri
If i had to pick another nakiri i couldn't, this is a great knife. Big and heavy if was my 1st thought. My mother said it was light to her but for me its heavier then my most nakiri's, which is why i bought this knife. I have a $1200 Sakai Takayuki and this is just as good. 7 out of 10 out the box sharpness, a ceramic honing rod will easily bring it to 10. Every knife has a purpose and if you are a prep cook this will work nicely. Just know if you use the tip of the knife a lot this isn't for you. Highly recommend. Me unboxing the knife video below: https://youtu.be/zVdEYvKr3fw
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Review by Jean-Marc R. on 22 Feb 2019review stating Great and simple
It's hard to believe that it was so cheap when I've seen similar knives go for much more. It's simple but elegant. That said, the finish is very fragile. The collar is plastic, meaning that it doesn't line up perfectly with the handle, leaving an edge. And the end of the handle, there is meets the blade, looks porous so it may stain. But for the cost I can overlook a few f&f imperfections.
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Review by John m. on 17 Feb 2019review stating Upgrade achieved!
This knife is amazing. I have tried a number of knives over the years. I bought one from the Misen Kickstarter project and it's better than maybe a canadian tire knife. Then I bought a bunch of Shun knives and they were a big step up, but this knife was on another level. I love too that I could see how this was made in the Springhammer movie. I'm never going back. Hand forged or nothing from now on. I've signed up for the sharpening class as well to ensure I can contribute to get the most of the knife.
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5 star rating
Love using it!
Review by Brandon W. on 20 May 2020review stating Love using it!
Great knife and makes chopping up veggies way more enjoyable. I reach for this over a similarly priced german chef knife whenever I can. Only negative is that the finish could be better but for the price it is still worth it!
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Q: If only one steel is named (Aogami blue steel for example) I know or assume that is the edge steel of the san mai blade, but I want to know about the "outside" or "sheath" steel that is forge welded to either side of the blade steel, since its properties (stainless or not for example) are also important. Can you include this in your knife descriptions please?
A: No worries! We are slowing updating the descriptions to make them more easy to read! Please ask for any knife in particular though!
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