Blue #2 carbon steel in a fully reactive iron-clad san mai construction is a combination more often found on traditional single-bevel knives from Sakai than on a workhorse santoku, which is part of what makes the Mizu line distinctive. Ikeda-san brings that traditional approach to an everyday kitchen format at Takefu Village, Echizen.
This santoku is hammer forged with a Blue #2 core hardened to 62-64 HRC wrapped in soft reactive iron, finished in a kurouchi, or black as-forged, surface that will patina fully with use. At 172mm blade length and 46mm tall it is a practical everyday size. One reviewer notes the steel gets crazy sharp and holds its edge very well, calling it a knife they gravitate to after years of use, and noting that while it does not patina quite like some White #2 knives, it still needs to be kept dry.
What Customers Are Saying: The one reviewer on record has owned this santoku for years and still reaches for it regularly, praising the sharpness, edge retention, and overall quality. The honest note: the stainless-adjacent character of Blue #2 means the patina develops more slowly than on a pure White steel knife, though the blade still needs drying and care like any carbon steel.
Care Instructions: The Mizu line uses a fully reactive iron cladding over the Blue #2 core, so the entire blade face develops a patina with use, not just the edge. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply a light coat of camellia oil for longer term storage. Hand wash only.
This santoku is hammer forged with a Blue #2 core hardened to 62-64 HRC wrapped in soft reactive iron, finished in a kurouchi, or black as-forged, surface that will patina fully with use. At 172mm blade length and 46mm tall it is a practical everyday size. One reviewer notes the steel gets crazy sharp and holds its edge very well, calling it a knife they gravitate to after years of use, and noting that while it does not patina quite like some White #2 knives, it still needs to be kept dry.
What Customers Are Saying: The one reviewer on record has owned this santoku for years and still reaches for it regularly, praising the sharpness, edge retention, and overall quality. The honest note: the stainless-adjacent character of Blue #2 means the patina develops more slowly than on a pure White steel knife, though the blade still needs drying and care like any carbon steel.
Care Instructions: The Mizu line uses a fully reactive iron cladding over the Blue #2 core, so the entire blade face develops a patina with use, not just the edge. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply a light coat of camellia oil for longer term storage. Hand wash only.
- Brand: Masakage
- Line: Mizu
- Blacksmith: Ikeda-san
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Blue #2 Carbon Steel
- Cladding: Soft Iron (Reactive)
- HRC: 62-64
- Finish: Kurouchi
- Handle: Cherry Oval with Lip
- Ferrule: Plastic Marbleized
- Weight: 4.3 oz (122 g)
- Blade Length: 172 mm
- Total Length: 311 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 46 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Anryu Mizu, September 20, 2025Posted By: Guy-Am-I
Not too much of a santoku guy, but this knife is amazing. The steel gets crazy sharp and holds its edge very well. It's still one I gravitate to after years of use. Handle finish is something one might complain about if they feel like griping. Doesn't patina like my yukis do, but still needs to be kept dry.
Not too much of a santoku guy, but this knife is amazing. The steel gets crazy sharp and holds its edge very well. It's still one I gravitate to after years of use. Handle finish is something one might complain about if they feel like griping. Doesn't patina like my yukis do, but still needs to be kept dry.
