On All Domestic Orders Over $60
- Knife Brands
Knife Brands- Anryu Knives
- CCK Cleavers
- Custom Knives
- Daovua Knives
- Doberman Forge
- Doi Knives
- Dojo Knives
- Fujiwara Knives
- Gihei Knives
- Goko Knives
- Harukaze Knives
- Hinoura Knives
- Ikeda Knives
- Ishikawa Knives
- Kajiwara Knives
- Kanehide Knives
- Yoshimi Kato Knives
- Kikuichi Knives
- Kitaoka Knives
- Kohetsu Knives
- Konosuke Knives
- Kurosaki Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masutani Knives
- Matsubara Knives
- Knife Types
Knife Types- Boning Knives
- Bunka Knives
- Bread Knives
- Chef Knives
- Cleavers
- Custom Knives
- Deba Knives
- Fillet Knives
- Folding and Hunting Knives
- Funayukis
- Gyutos
- Hankotsus
- Honesukis
- Kiritsukes
- Kogatanas
- Kurouchi Knives
- Left Handed Knives
- Nakiris
- No Handle Knives
- Oyster Knives
- Paring Knives
- Petty Knives
- Santokus
- Steak Knives
- Sujihikis
- Sushi Knives
- Usubas
- Yanagibas
- Shop All
- Accessories
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
The Masakage Mizu line of kitchen knives is made by world renowned blacksmith Katsushige Anryu. This veteran blade maker has his shop in the famed Takefu Village, home of some of the world’s best blacksmiths and knife makers.
Anryu-san utilizes the ever popular Aogami #2 carbon steel as his cutting edge. He surrounds this core with a layer of soft carbon steel using a hammer forge technique known as san-mai. The jigane (outer layer) is given a kurouchi finish which results from leaving the black carbon deposit from the forging process on the face of the steel. It is removed about half way down the blade road to reveal a lovely transition to the inner Aogami #2 steel edge. While this rustic kurouchi finish will inhibit oxidation, this knife is an all carbon steel construction and will patina with normal use.
The bunka is becoming a favorite small knife in many western kitchens of late. Its tall profile and shorter length allow for a very easy to handle knife that is efficient, sturdy, and very adept at getting into tight places. The reverse tanto tip gives it an edge over other shapes where delicate tasks are concerned and also adds to the great look of this weapon-like blade.Blacksmith: Anryu
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Iron/Kurouchi
HRC: 61-62
Handle: Oval Cherry
Ferrule: Resin
Weight: 4.6oz
Blade Length: 170mm
Spine Thickness at Base: 3.3
Blade Height: 46mm
Anryu-san utilizes the ever popular Aogami #2 carbon steel as his cutting edge. He surrounds this core with a layer of soft carbon steel using a hammer forge technique known as san-mai. The jigane (outer layer) is given a kurouchi finish which results from leaving the black carbon deposit from the forging process on the face of the steel. It is removed about half way down the blade road to reveal a lovely transition to the inner Aogami #2 steel edge. While this rustic kurouchi finish will inhibit oxidation, this knife is an all carbon steel construction and will patina with normal use.
The bunka is becoming a favorite small knife in many western kitchens of late. Its tall profile and shorter length allow for a very easy to handle knife that is efficient, sturdy, and very adept at getting into tight places. The reverse tanto tip gives it an edge over other shapes where delicate tasks are concerned and also adds to the great look of this weapon-like blade.
Product Reviews
My favorite knife, October 13, 2018Posted By: Joe
This knife was exactly what I needed. It was smaller in length(chefknives helped get me one of the shorter ones available, since the actual dimensions vary from knife to knife.), very sharp, and absolutely beautiful. I've worked in many small stations in kitchens, and this knife excels in those settings, and makes prepping veggies for hours actually pleasurable. No issues with delivery, and the packaging was done very well. For what it's worth, they sent me a coin with the knife, which I thought was a nice touch.
This knife was exactly what I needed. It was smaller in length(chefknives helped get me one of the shorter ones available, since the actual dimensions vary from knife to knife.), very sharp, and absolutely beautiful. I've worked in many small stations in kitchens, and this knife excels in those settings, and makes prepping veggies for hours actually pleasurable. No issues with delivery, and the packaging was done very well. For what it's worth, they sent me a coin with the knife, which I thought was a nice touch.
First Japanese Knife, August 14, 2018Click here to review this product
(Reviews are subject to approval)
(Reviews are subject to approval)
Email Us: 
