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Named Mizu, the Japanese word for water, this 240mm gyuto from the Masakage line of knives is a beautiful and functional piece of handmade craftsmanship. The knife is constructed of Aogami #2, a high-performance carbon steel hardened to 62-64 HRC. The core steel is wrapped in a reactive cladding and finished in a deep blue/black kurouchi style. While kurouchi finishes afford some protection from oxidation, this knife is fully reactive so it will patina with normal use and rust if neglected.
The knife is made by master blacksmith Katsushige Anryu apprentice, Ikeda san after taking over the shop from his boss. As is characteristic of all knives from Masakage, this knife has very good fit and finish. The handle is cherry wood with a marbled resin ferrule and is oval in shape.Blacksmith: Ikeda san
Construction: San mai, Hammer forged
Edge Steel: Blue #2
HRC: 62-64
Cladding: Iron
finish: Kurouchi
Weight: 7.2 ounces
Blade Length: 245 mm
Overall Length: 398 mm
Thickness at Heel: 3.0 mm
Blade Height: 51.6 mm
The knife is made by master blacksmith Katsushige Anryu apprentice, Ikeda san after taking over the shop from his boss. As is characteristic of all knives from Masakage, this knife has very good fit and finish. The handle is cherry wood with a marbled resin ferrule and is oval in shape.
Reviews
10 review(s) WRITE A REVIEW (Reviews are subject to approval)
Workhorse , April 23, 2017Posted By: Cameron - verified customer
So I bought this knife in 2014 and since then it has been my go to knife for 2 LA restaurant openings, 1 food truck, and (currently) a large volume hotel. I cannot speak more highly of this knife. Sharpening takes time and LOTS of practice because of the hardness of the steel, but years later it still flys through mirepiox. The only thing I will say is it's week point is it's thickness. I once had a Chef tell me I wasn't allowed to use it for breaking down fish because it was too thick, "but Chef it's my sharpest knife!" "All your knives should be sharp," he said. That's when I bout a fujiwara carbon... but that's another review... THANK U CKTG and Masakage!
So I bought this knife in 2014 and since then it has been my go to knife for 2 LA restaurant openings, 1 food truck, and (currently) a large volume hotel. I cannot speak more highly of this knife. Sharpening takes time and LOTS of practice because of the hardness of the steel, but years later it still flys through mirepiox. The only thing I will say is it's week point is it's thickness. I once had a Chef tell me I wasn't allowed to use it for breaking down fish because it was too thick, "but Chef it's my sharpest knife!" "All your knives should be sharp," he said. That's when I bout a fujiwara carbon... but that's another review... THANK U CKTG and Masakage!
Workhorse , April 23, 2017Posted By: Cameron - verified customer
So I bought this knife in 2014 and since then it has been my go to knife for 2 LA restaurant openings, 1 food truck, and (currently) a large volume hotel. I cannot speak more highly of this knife. Sharpening takes time and LOTS of practice because of the hardness of the steel, but years later it still flys through mirepiox. The only thing I will say is it's week point is it's thickness. I once had a Chef tell me I wasn't allowed to use it for breaking down fish because it was too thick, "but Chef it's my sharpest knife!" "All your knives should be sharp," he said. That's when I bout a fujiwara carbon... but that's another review... THANK U CKTG and Masakage!
So I bought this knife in 2014 and since then it has been my go to knife for 2 LA restaurant openings, 1 food truck, and (currently) a large volume hotel. I cannot speak more highly of this knife. Sharpening takes time and LOTS of practice because of the hardness of the steel, but years later it still flys through mirepiox. The only thing I will say is it's week point is it's thickness. I once had a Chef tell me I wasn't allowed to use it for breaking down fish because it was too thick, "but Chef it's my sharpest knife!" "All your knives should be sharp," he said. That's when I bout a fujiwara carbon... but that's another review... THANK U CKTG and Masakage!
Product Review, October 8, 2014Posted By: Curtis - verified customer
I think this is a pretty high quality blade, but the initial grind was in the horrible category, with a large gauge in the bevel. That was kind of an initial disappointment and is why I give it 3 stars. Funny that there is a little certificate of 'quality assurance' for the sharpening in the box I haven't fully worked the gouge out but will over time. The fit of the ferrule to the handle is mediocre. The varnish had to go away immediately. I think a person might be able to do better in this price range, but the blade is well smithed and takes a very good edge.
I think this is a pretty high quality blade, but the initial grind was in the horrible category, with a large gauge in the bevel. That was kind of an initial disappointment and is why I give it 3 stars. Funny that there is a little certificate of 'quality assurance' for the sharpening in the box I haven't fully worked the gouge out but will over time. The fit of the ferrule to the handle is mediocre. The varnish had to go away immediately. I think a person might be able to do better in this price range, but the blade is well smithed and takes a very good edge.
Product Review, October 8, 2014Posted By: Curtis - verified customer
I think this is a pretty high quality blade, but the initial grind was in the horrible category, with a large gauge in the bevel. That was kind of an initial disappointment and is why I give it 3 stars. Funny that there is a little certificate of 'quality assurance' for the sharpening in the box I haven't fully worked the gouge out but will over time. The fit of the ferrule to the handle is mediocre. The varnish had to go away immediately. I think a person might be able to do better in this price range, but the blade is well smithed and takes a very good edge.
I think this is a pretty high quality blade, but the initial grind was in the horrible category, with a large gauge in the bevel. That was kind of an initial disappointment and is why I give it 3 stars. Funny that there is a little certificate of 'quality assurance' for the sharpening in the box I haven't fully worked the gouge out but will over time. The fit of the ferrule to the handle is mediocre. The varnish had to go away immediately. I think a person might be able to do better in this price range, but the blade is well smithed and takes a very good edge.
Product Review, September 26, 2013Posted By: Dan Lopez - verified customer
This is my first Japanese knife and first purchase from CKtG! I am a Culinary student, This knife was a present prior to my start. I was able to use it a few weeks in class while my Student Knife Set was on order. I cut into mirepoix like no one else. Potatoes and carrots where never a problem. OOTB sharpness was extra ordinary! It to a little honing to get it to cut, especially while cutting on poly boards. Now a month in, I use it every night to cook dinner. It's my favorite knife. I've owned other brand names from local retailers, and they don't compare to my Masakage! Unfortunately, due to health laws, Chef told me I had to take the clear finish off. I used strate acetone, but after a quick wash, I forced a patina using mustard with red wine vinegar added. Not the prettiest job, but it has its own unique look. Service was excellent! CKtG defenitely have a new life long customer here!
This is my first Japanese knife and first purchase from CKtG! I am a Culinary student, This knife was a present prior to my start. I was able to use it a few weeks in class while my Student Knife Set was on order. I cut into mirepoix like no one else. Potatoes and carrots where never a problem. OOTB sharpness was extra ordinary! It to a little honing to get it to cut, especially while cutting on poly boards. Now a month in, I use it every night to cook dinner. It's my favorite knife. I've owned other brand names from local retailers, and they don't compare to my Masakage! Unfortunately, due to health laws, Chef told me I had to take the clear finish off. I used strate acetone, but after a quick wash, I forced a patina using mustard with red wine vinegar added. Not the prettiest job, but it has its own unique look. Service was excellent! CKtG defenitely have a new life long customer here!
Product Review, September 26, 2013Posted By: Dan Lopez - verified customer
This is my first Japanese knife and first purchase from CKtG! I am a Culinary student, This knife was a present prior to my start. I was able to use it a few weeks in class while my Student Knife Set was on order. I cut into mirepoix like no one else. Potatoes and carrots where never a problem. OOTB sharpness was extra ordinary! It to a little honing to get it to cut, especially while cutting on poly boards. Now a month in, I use it every night to cook dinner. It's my favorite knife. I've owned other brand names from local retailers, and they don't compare to my Masakage! Unfortunately, due to health laws, Chef told me I had to take the clear finish off. I used strate acetone, but after a quick wash, I forced a patina using mustard with red wine vinegar added. Not the prettiest job, but it has its own unique look. Service was excellent! CKtG defenitely have a new life long customer here!
This is my first Japanese knife and first purchase from CKtG! I am a Culinary student, This knife was a present prior to my start. I was able to use it a few weeks in class while my Student Knife Set was on order. I cut into mirepoix like no one else. Potatoes and carrots where never a problem. OOTB sharpness was extra ordinary! It to a little honing to get it to cut, especially while cutting on poly boards. Now a month in, I use it every night to cook dinner. It's my favorite knife. I've owned other brand names from local retailers, and they don't compare to my Masakage! Unfortunately, due to health laws, Chef told me I had to take the clear finish off. I used strate acetone, but after a quick wash, I forced a patina using mustard with red wine vinegar added. Not the prettiest job, but it has its own unique look. Service was excellent! CKtG defenitely have a new life long customer here!
Product Review, September 18, 2013Posted By: DiabloDan - verified customer
This is a great knife, I am in Culinary School at my local Community College. My Chef allows me to use it for prep, but I have to use NSF branded stuff for completions. Sharpest knife I have ever seen OOTB, retains a wicked edge after use. Sharpens easily with no issues. Unfortunately, I had to remove the finish ( with state acetone from my local drug stor) but immediately followed it by forcing a patina using red wine vinegar a mustard.its my first try at it so it wasnt as pretty as others I've seen, but there hasn't been any trust to real with. Looking forward to the petty and sujihiki when I save up $$$ for them. Customer service is excellent. I will return, Chef Knives To Go is AWESOME!!! Thanks Agin!!!
This is a great knife, I am in Culinary School at my local Community College. My Chef allows me to use it for prep, but I have to use NSF branded stuff for completions. Sharpest knife I have ever seen OOTB, retains a wicked edge after use. Sharpens easily with no issues. Unfortunately, I had to remove the finish ( with state acetone from my local drug stor) but immediately followed it by forcing a patina using red wine vinegar a mustard.its my first try at it so it wasnt as pretty as others I've seen, but there hasn't been any trust to real with. Looking forward to the petty and sujihiki when I save up $$$ for them. Customer service is excellent. I will return, Chef Knives To Go is AWESOME!!! Thanks Agin!!!
Product Review, September 18, 2013Posted By: DiabloDan - verified customer
This is a great knife, I am in Culinary School at my local Community College. My Chef allows me to use it for prep, but I have to use NSF branded stuff for completions. Sharpest knife I have ever seen OOTB, retains a wicked edge after use. Sharpens easily with no issues. Unfortunately, I had to remove the finish ( with state acetone from my local drug stor) but immediately followed it by forcing a patina using red wine vinegar a mustard.its my first try at it so it wasnt as pretty as others I've seen, but there hasn't been any trust to real with. Looking forward to the petty and sujihiki when I save up $$$ for them. Customer service is excellent. I will return, Chef Knives To Go is AWESOME!!! Thanks Agin!!!
This is a great knife, I am in Culinary School at my local Community College. My Chef allows me to use it for prep, but I have to use NSF branded stuff for completions. Sharpest knife I have ever seen OOTB, retains a wicked edge after use. Sharpens easily with no issues. Unfortunately, I had to remove the finish ( with state acetone from my local drug stor) but immediately followed it by forcing a patina using red wine vinegar a mustard.its my first try at it so it wasnt as pretty as others I've seen, but there hasn't been any trust to real with. Looking forward to the petty and sujihiki when I save up $$$ for them. Customer service is excellent. I will return, Chef Knives To Go is AWESOME!!! Thanks Agin!!!
Product Review, July 26, 2013
