Masakage Mizu – 165mm Nakiri
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.
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.
Nakiris are double bevel knives designed specifically for working with vegetables. Nakiris are characterized by their flat profiles and squared off tips. This profile makes these knives ideal for push cutting and chopping but awkward for rock cutting. Nakiris are often ground thin to optimize performance and they benefit from a refined cutting edge. A similar design is the traditional single bevel usuba which is also designed specifically for use on vegetables.
Knife Shape: Nakiri
Blade Length: 165mm
Steel Type: Aogami # 2 (Blue Steel # 2)
Rockwell Hardness: 61:63
Handle Material: Wa (Japanese) Handle, Oval Cherry wood handle with plastic collar
Delivery time: 3 to 5 Working days
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- 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.
- Never transport knives unprotected.
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