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This line of Masakage knives is made by world renowned blacksmith Ikeda san at Takefu Village. He has been crafting fine blades of all kinds for over 10 years.
The knife is constructed with an Aogami #2 carbon steel core hardened to 61-63 HRC. This is then wrapped in a reactive cladding layer using a hammer forged san-mai method of awase (cladding). The jigane (outer layer) is given a kurouchi finish which entails leaving the black carbon deposit from the forging process on the face of the steel. It is removed about halfway down the upper blade road to reveal a lovely transition to the inner Blue #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 main function of a honesuki knife is to process poultry and other birds. It is perfect at this task because of its stiff and tough triangular shaped blade. The extremely pointed tip is ideal for getting into the joints of birds but not for breaking bones. You will need a cleaver for that task.
The knife is coupled to a cherry wood handle with marbled resin ferrule. The Mizu line is Masakage's most affordable and represents an excellent opportunity to try world-class craftsmanship at a very reasonable price.Brand: Masakage
Line: Mizu
Blacksmith: Ikeda san
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Iron
Edge Steel: Blue #2
Finish: Kurouchi
Weight: 4.8 oz (138 g)
Blade Length: 154 mm
Total Length: 295 mm
Spine Thickness at Base: 4.1 mm
Blade Height: 41.4 mm
Edge Grind: 50/50 (see choil shot)
Handle: Cherry Oval
Please note there is a "step" or "ridge" between the handle and the ferrule and this is a common complaint. It's not a defect, it's how they're made.
The knife is constructed with an Aogami #2 carbon steel core hardened to 61-63 HRC. This is then wrapped in a reactive cladding layer using a hammer forged san-mai method of awase (cladding). The jigane (outer layer) is given a kurouchi finish which entails leaving the black carbon deposit from the forging process on the face of the steel. It is removed about halfway down the upper blade road to reveal a lovely transition to the inner Blue #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 main function of a honesuki knife is to process poultry and other birds. It is perfect at this task because of its stiff and tough triangular shaped blade. The extremely pointed tip is ideal for getting into the joints of birds but not for breaking bones. You will need a cleaver for that task.
The knife is coupled to a cherry wood handle with marbled resin ferrule. The Mizu line is Masakage's most affordable and represents an excellent opportunity to try world-class craftsmanship at a very reasonable price.
Reviews
5 review(s) WRITE A REVIEW (Reviews are subject to approval) After some time...
Fair value for the money Posted By: Martin Winter
Good knife for the price, big difference between the horn and handle. I sanded it flush and refinished the handle.
Blade was heavily coated, I removed it with acetone.
It did come really sharp, just 20 passes with a strop and it was ready to go.
Average value, but pretty good overall.
Good knife for the price, big difference between the horn and handle. I sanded it flush and refinished the handle.
Blade was heavily coated, I removed it with acetone.
It did come really sharp, just 20 passes with a strop and it was ready to go.
Average value, but pretty good overall.
Excellent ValuePosted By: mjdavid
As you may have discovered, there are many attributes of Japanese Knives to consider before purchasing. Sometimes you find a knife that has the perfect combination of these. For me this knife has the following: An excellent grip. The handle on this line of knives is not pretty; but it feels so good in the hand that you just want to pick it up and go to work. The craftsmanship on the blade itself is priced well below average. It's nimble and sturdy at the same time. The grind (on the Mizu line) is very forgiving meaning that you won't have to worry about chipping so much as you would on a more thinly ground blade. I would consider this a house knife in certain kitchens. Not too nice but not to too shabby. This is an excellent value.
As you may have discovered, there are many attributes of Japanese Knives to consider before purchasing. Sometimes you find a knife that has the perfect combination of these. For me this knife has the following: An excellent grip. The handle on this line of knives is not pretty; but it feels so good in the hand that you just want to pick it up and go to work. The craftsmanship on the blade itself is priced well below average. It's nimble and sturdy at the same time. The grind (on the Mizu line) is very forgiving meaning that you won't have to worry about chipping so much as you would on a more thinly ground blade. I would consider this a house knife in certain kitchens. Not too nice but not to too shabby. This is an excellent value.
sharp lightweight
