By buying this product you can collect up to
11990
points.
Your cart will total 11990
points that can be converted into a voucher of
€6.00.
For buying this product you should have
239800
points.
Your current number of points is
0 points
.
A precise Japanese knife with a strong artisanal style!
Japanese Aogami #2 steel core enriched with 1.2% carbon
San Maï structure: 2 layers of iron surround the core
62 HRC Rockwell hardness: excellent cutting performance
Forged finish: traditional, rustic look
Cherry wood handle and gray resin bolster: contrasting style
Ambidextrous oval shape: natural handling in hand
Handcrafted by Takumi Ikeda at Takefu Knife Village, Japan
Carbon knife: requires careful maintenance
You might also like
Japanese cuisine is renowned for its demand for precision, and this handcrafted all-purpose knife is a worthy representative! At 15 cm long, this Masakage Mizu knife is designed for all your daily tasks: slicing, chiseling, mincing... Hand-forged in the Fukui region, it is the perfect blend of tradition and modern efficiency.
The blade of your Japanese kitchen knife, short and handy, is built using the San Maï method, i.e. from a core of rigid steel surrounded by 2 layers of flexible iron. Its central core is made of Aogami #2 steel, particularly rich in carbon (approx. 1.2%), giving it a hardness of 62HRC Rockwell. The result: a remarkably fine cutting edge that retains its effectiveness for a long time.
The blade has a rough forged finish, giving it a unique visual character! You can also see the blue reflections formed by the carbon, echoing the name of the Masakage Mizu range, which means "water".
The Japanese cherry wood handle is soft to the touch, yet light and sturdy. Its oval shape makes it comfortable to hold, whether you're right- or left-handed.
The grey resin bolster, both sober and contemporary, creates a nice contrast with the wood tones and ensures a nice transition with the blade. The whole is perfectly balanced, for pleasant use even over extended cutting sessions.
This carbon steel knife must be carefully dried after each wash to prevent oxidation. Clean only by hand with lukewarm water, without aggressive detergents, and store in a dry place. Regular sharpening with a Japanese stone is recommended to preserve cutting quality. It is important not to put it in the dishwasher or leave it to soak in water.
Based in the famous Takefu Knife Village, Takumi Ikeda belongs to the young generation of craftsmen who are keeping Japanese cutlery traditions alive. Trained in ancestral techniques, he crafts each Japanese kitchen knife by hand, with rigorous precision. His signature? Blades of exceptional sharpness, always combined with natural, durable materials. The Mizu series, literally "water" in Japanese, reflects this fluidity of gesture and purity of design.
Explore all our Masakage knives on Knifeleader.eu!
You might also like
