More 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.
These blades are forged by Takumi Ikeda in Takefu Knife Village.
| Steel Type | |
|---|---|
| Rockwell Hardness | 62 - 63 |
| Handle | |
| Blacksmith | Takumi Ikeda |
| Made in | Echizen, Fukui, Japan |
| Brand |
-
Masashi KOKUEN
Performance art in knife form. Great for those who value performance above all else, these knives are handmade by one of the best blacksmiths in Japan, look beautiful and will blow your socks off. The super thin edge glides effortlessly through food but they can be delicate! -
Masashi Kaijin
Logic-defying edge retention? Understated, classic look? High-end but rugged? Masashi-san does not disappoint. This knife is at the centre of every ven diagram.
