Masakage Mizu Collection is handmade by Anryu san. Knifemaking is in Anryu san’s blood. His family started as knives makers in the early 1870’s. He started apprenticing as a knife maker under his father, Katsutoshi Anryu, after graduating high school in 1959. He is a fourth generation knife maker and has been working as a blacksmith for well over 50 years.
The Blade of the Masakage Mizu is super thin and cuts like a razor. The Hard Aogami #2 steel is laminated between softer layers
of carbon steel.
These knives have been named Mizu (water) as the blue/black Kurochi finish gives the impression of cold, deep water. Paired with an oval cherry wood handle these knives represent excellent bang for the buck.
Because the blade is not stainless it requires a bit more care. Keep the blade dry to avoid tarnish
and if you ever see a bit of rust on the blade remove it immediately with a coarse dish scrubber and soapy water.
This knife is used for smaller jobs that are done on a cutting board. Perfect for slicing shallots, garlic, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
Knife Specifications:
Knife Shape: Petty
Blade Length: 150mm
Steel Type: Aogami # 2 (Blue Steel # 2)
Rockwell Hardness: 61:63
Handle Material: Wa (Japanese) Handle, Oval Cherry wood handle with a plastic collar
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
We use Payfast and EFT as payment method.
Care Instructions:
Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
Never twist, cleave or prise the blade.
Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, Arborite or anything harder than steel.
Store knives in a way that the blades will not knock into each other.
This is also a multi-purpose knife, but with a slight vegetable bias. Santoku means ‘Three Virtues’ or ‘To solve Three Problems’. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm – 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.
Delivery time: 3 to 5 Working days
FREE DELIVERY ACROSS SOUTH AFRICA
We use Payfast and EFT as payment method.
Care Instructions:
Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
Never twist or cleave the blade.
Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
Store knives in a way that the blades will not knock into each other.
Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.
As knives are tools that people directly take into their hands to use, Tojiro values the skills of producers, which are the foundation of manufacturing, and keep a close eye on all processes until each craftsman at TOJIRO is completely satisfied. Our knives that are produced by traditional techniques and modern industrial technology are held in the highest regard not only in Japan, but around the world.
Sujihiki:
Sujihikis can be seen in one of two ways: first, as analogs to the familiar western styled slicer; or second, as a western styled, double bevel version of the single bevel yanagiba famously used for preparing sushi. Sujihikis commonly range from 240mm to 300mm.
VG10 Stainless
The blade is made from VG10 Stainless. Its a very popular stainless steel for knife makers in Japan. It is produced by Takefu Special steel Co. Ltd. VG10 is specifically designed for kitchen knife making. Its’s relatively easy to work, has great edge retention, hardness and ductility. VG10 is usually hardened to 60-61 HRC.
Knife Specifications:
Knife Shape: Sujihiki Slicer
Blade Length: 270 mm
Steel Type: VG10 Stainless
Rockwell Hardness: 60:61
Handle Material: Western handle
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
We use Payfast and EFT as payment method.
Care Instructions:
Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
Never twist, cleave or prise the blade.
Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
Store knives in a way that the blades will not knock into each other.
Traditionally a single bevel knife, but most modern Kiritsuke knives are now double beveled, miking it functional for both lef-handed and right-handed users.
The Kiritsuke profile is often quite flat, offering great contact with your cutting board.
It also offers a thin drop tip, which is great for precision work and getting into those nooks and crannies.
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
We use Payfast and EFT as payment method.
Care Instructions:
Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
Never twist or cleave the blade.
Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
Store knives in a way that the blades will not knock into each other.
Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.
Boning knife:
Thes boning knives are made in the traditional Western Style. These Boning knives are rigid without any flex and can be treated a bit more roughly than a Gyuto, but you still need to think about what you are doing.
Great for jobs such as Frenching lamb racks, tunnel boning or breaking down primal cuts of meat.
Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
Never twist, cleave or prise the blade.
Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
Store knives in a way that the blades will not knock into each other.
Narihira knives are manufactured by Fuji Cutlery Co., Ltd.
The sister company of Tojiro applies advanced construction techniques and modern materials, combined with high quality Japanese quality control to obtain great knives suitable for chefs, home cooks and professionals at a great price.
Santoku:
This is also a multi-purpose knife, but with a slight vegetable bias. Santoku means ‘Three Virtues’ or ‘To solve Three Problems’. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm – 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.
Molybdenum Vanadium Stainless steel:
AUS 8 is a high carbon, low chromium stainless steel that has proven, over time, to be a very good compromise between toughness, strength, edge holding and resistance to corrosion.
It has added Vanadium to give the steel more hardness. This steel is very easy to sharpen to a razor edge but it will dull relatively quickly compared to high-carbon.
Knife Specifications:
Knife Shape: Santoku
Blade Length: 165mm
Steel Type: Molybdenum Vanadium Steel
Rockwell Hardness: 59
Handle Material: Western Handle
Delivery time: 3 to 4 Working days
FREE SHIPPING for orders over R850
Care Instructions:
Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
Never twist, cleave or prise the blade.
Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
Store knives in a way that the blades will not knock into each other.
Tadafusa was founded in 1948 in Sanjo, Niigata Prefecture. They began by making various tools including sickles, short swords and fishing knives, they have moved to specialize in kitchen knives.
The Blade is made for SLD Steel by Hitachi. The SLD Steel is cladded with Softer Stainless steel.
The handle is made with a semi-charcoaled chestnut wood handle that helps with corrosion and durability.
HRC 60-62
This set includes the following:
Tadafusa HK-4 – Gyuto 210mm
Tadafusa HK-2 – Santoku 170mm
Tadafusa HK-3 – Petty 125 mm
Care Instructions:
Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
Never twist, cleave or prise the blade.
Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
Store knives in a way that the blades will not knock into each other.
This knife is used for smaller jobs that are done on a cutting board. Perfect for slicing shallots, garlic, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
We use Payfast and EFT as payment method.
Care Instructions:
Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
Never twist, cleave or prise the blade.
Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
Store knives in a way that the blades will not knock into each other.
Narihira knives are manufactured by Fuji Cutlery Co., Ltd.
The sister company of Tojiro applies advanced construction techniques and modern materials, combined with high quality Japanese quality control to obtain great knives suitable for chefs, home cooks and professionals at a great price.
Petty:
This knife is used for smaller jobs that are done on a cutting board. Perfect for slicing shallots, garlic, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
Molybdenum Vanadium Stainless steel:
AUS 8 is a high carbon, low chromium stainless steel that has proven, over time, to be a very good compromise between toughness, strength, edge holding and resistance to corrosion.
It has added Vanadium to give the steel more hardness. This steel is very easy to sharpen to a razor edge but it will dull relatively quickly compared to high-carbon.
Knife Specifications:
Knife Shape: Petty
Blade Length: 150 mm
Steel Type: Molybdenum Vanadium Steel
Rockwell Hardness: 59
Handle Material: Western Handle
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
We use Payfast and EFT as payment method.
Care Instructions:
Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
Never twist, cleave or prise the blade.
Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
Store knives in a way that the blades will not knock into each other.
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