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Masakage knives have a well-deserved reputation for outstanding fit and finish, first rate aesthetics, and outstanding edges right out of the box. This 270mm sujihiki is called Mizu, the Japanese word for water, thanks to its deep blue/black finish. The core of the knife is Aogami #2, a top tier carbon steel, hardened to 62-64 HRC. The core is clad in a soft iron layer. While the kurouchi finish limits discoloration, the knife is not stainless so it will patina with normal use. The handle is cherry wood with a marbled resin ferrule. Masakage's Mizu line is handmade in Takefu Village by master blacksmith Katsushige Anryu.
Brand: Masakage
Blacksmith: Anryu San
Location: Echizen, Japan
Edge Steel: Blue #2
Cladding: Soft Iron
Finish: Kurouchi
Weight: 5.4 oz (154 g)
Blade Length: 272 mm
Overall Length: 427 mm
Spine Thickness at Base: 2.7 mm
Blade Height: 39.9 mm
Handle: Oval Cherry
Ferrule: Plastic
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Like hot butter thru a knife, July 8, 2020 Great Knife!, January 4, 2020 Masakage Mizu Sujihiki 270mm, November 26, 2014Posted By: Daniel Bui - verified customer
This knife is pretty sharp OOTB and the profile is excellent. I am a professional line cook and have only used the knife for 1 shift. Working protiens, this knife is ridiculous no sticking keeps sharp and I didn't have to hone it once all service.Fit and Finish leaves a little bit less than desired. But the knife itself is completely worth the money.This is my third REAL traditional Japanese Knife and definately not my last Masakage.
This knife is pretty sharp OOTB and the profile is excellent. I am a professional line cook and have only used the knife for 1 shift. Working protiens, this knife is ridiculous no sticking keeps sharp and I didn't have to hone it once all service.Fit and Finish leaves a little bit less than desired. But the knife itself is completely worth the money.This is my third REAL traditional Japanese Knife and definately not my last Masakage.
