Masakage Mizu – Sujihiki 270mm

R4,350.00

Masakage Mizu:
Masakage Mizu Collection is handmade by Anryu-san, who has been 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.

Named Mizu (water), these blades have a blue/black kurouchi finish giving the impression of cold, deep water.  Paired with an oval cherry wood handle these knives gives 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.

You can also purchase a Naniwa Rust Eraser and Camellia oil for maintenance.

About the Sujihiki:
The Sujihiki is a double edge slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient’s freshness. It is perfect for carving and slicing roasts, raw meats, fish, and all other proteins, and is famously used for sushi.

“Sujihiki” roughly translates to “Flesh Slicer” and it does exactly what the name suggests. The extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion.

A Sujihiki is the Western-style equivalent of the traditional single-sided Yanagiba knife and should not to be mistaken with each other. The Sujihiki is therefore also easier to handle, as well as being thinner and lighter. Sujihiki Slicers commonly range from 240mm to 360mm

 

FREE SHIPPING for orders over R500

Delivery time: 3 to 5 Working days

 

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.
  • Never transport knives unprotected.

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Additional information

Knife Shape

Sujihiki

Blade Length

270mm

Steel Type

Aogami # 2 (Blue Steel # 2)

Rockwell Hardness

61:63

Handle Material

Oval Cherry wood handle with a resin collar

Edging

Double Bevel

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