Masakage Mizu Sujihiki 270mm
Ā
About Masakage Mizu -Ā
The rustic Mizu series really shows off the beauty that traditional carbon steel is known for. Translating to āwaterā in Japanese, this collectionās name is inspired by the deep bluish-black ākurouchiā finish. Iāve always loved carbon steel because it cuts like a dream, and when you use the knife, you can almost feel the heart and soul of the blacksmith in your hand.
I know from experience how little money young chefs and cooks have for good tools, so the Mizu series was created to provide a traditional Japanese blade that was accessible to themāor anyone else on a tight budget!
Takumi Ikeda-san, the nephew of legendary blacksmith and Takefu Knife Village co-founder Katsushige Anryu-san, began his knifemaking apprenticeship in 2007. In January 2021, Anryu-san officially passed the reins of Anryu Hamono to Ikeda-san. By that point, Ikeda-san was already a master and doing most of the forging at Anryu Hamono. With some serious traditional skills under his belt and a fresh outlook on knifemaking, Ikeda-san is already doing the family legacy justice.
About the Shape - āSujihikiā translates to āFlesh Slicerā and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.
Original: $245.94
-65%$245.94
$86.08Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Ā
About Masakage Mizu -Ā
The rustic Mizu series really shows off the beauty that traditional carbon steel is known for. Translating to āwaterā in Japanese, this collectionās name is inspired by the deep bluish-black ākurouchiā finish. Iāve always loved carbon steel because it cuts like a dream, and when you use the knife, you can almost feel the heart and soul of the blacksmith in your hand.
I know from experience how little money young chefs and cooks have for good tools, so the Mizu series was created to provide a traditional Japanese blade that was accessible to themāor anyone else on a tight budget!
Takumi Ikeda-san, the nephew of legendary blacksmith and Takefu Knife Village co-founder Katsushige Anryu-san, began his knifemaking apprenticeship in 2007. In January 2021, Anryu-san officially passed the reins of Anryu Hamono to Ikeda-san. By that point, Ikeda-san was already a master and doing most of the forging at Anryu Hamono. With some serious traditional skills under his belt and a fresh outlook on knifemaking, Ikeda-san is already doing the family legacy justice.
About the Shape - āSujihikiā translates to āFlesh Slicerā and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.
