The Masakage Mizu Gyuto 180mm is very traditional in look and feel. From the rustic kurouchi finish, the cherry wood and resin handle, to the basic utilitarian aesthetic, it screams traditional in every way—a good thing, because that tradition encompasses the finest craftsmanship and devotion to the cause of cutting!
The knife is constructed with an Aogami #2 carbon steel core hardened to 61-63 HRC. This inner core is then wrapped in a reactive cladding layer using a hammer forged san-mai technique. The carbon deposit on the blade is retained to enhance performance and add a traditional aesthetic appeal. While the rustic kurouchi finish will inhibit oxidation, this knife is all carbon steel construction and will patina with normal use. The handle is oval shaped and made of cherry wood with a marbled resin ferrule.
Short gyutos are gaining in popularity and for good reason. Small work areas and small ingredients are obviously two such reasons. However many chefs and home cooks like the added controllability and stiffness of a short blade. They are particularly valid choices for budding chefs starting to establish their knife skills as they are far easier to control than a long gyuto. This is a great knife for many reasons, but the primary one is its ability to slice and dice with the best of them, all the while being affordable, easy to sharpen, and just plain fun to use.
Location: Echizen, Japan
Weight: 4.8 ounces
Blade Length: 181 mm
Total Length: 325 mm
Spine Thickness at Base: 3.3 mm
Blade Height: 42.4 mm
Steel: Blue #2 (Aogami Blue Paper 2)
Handle Shape: Oval
Handle Material: Cherry wood
Ferrule Material: Faux marble plastic
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