It was his goal to help the Master Blacksmiths of Takefu Knife Village showcase their talent and their mind-blowingly sharp knives. This blade makes prep work and other tasks a breeze. This is a great way to make a knife as you get all the performance of carbon steel (a very long lived edge, ease of sharpening and a silkiness when cutting) while drastically reducing the risk of tarnishing. Masakage Yuki Gyuto 240 mm Japanese knife. I always come here to order anything I might need for the kitchen and I am never disappointed. Direct Delivery from Japan Worldwide. Masakage Mizu Dubbed Mizu (water), these blades have a blue/black kurouchi finish giving the impression of cold, deep water. I already had several gyutos in my possession (see Gyuto Reviews). Mizu Yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing enough resiliency to perform consistently in the most exacting of conditions. 30 votes. Thanks Agin!!! Masakage Yuki Gyuto 210mm. It's my favorite knife. Sharpens easily with no issues. Yoshimi Kato takes over from Hiroshi Kato (who has retired) at Masakage… Matsubara Blue #2 Nashiji Kiri Cleaver 190mm Custom. The rustic look of the knife is beautiful. These knives have been named Mizu (water) as the blue/black Kurochi finish gives the impression of cold, deep water. This Japanese chefs knife has a core of Japanese Aogami Super carbon steel.This double-sided sharpened knife is provided with a black (Kurochi) protective layer and a beautiful hammered (Tsuchime) pattern that has been beaten by hand.This knife is completely hand-forged by master smith Hiroshi Kato and is unique in its kind. Never had a problem and questions about all products are answered quickly. The handle is also wonderful. His service is second to none. The Hard Aogami #2 steel is laminated between softer layers of carbon steel. I'm sure there will be more to come. The Mizu line represents high quality performance for a … share. They are generally tall at the heel, flat throughout, and rounded toward the tip of the knife for rock chopping. The Hard Aogami #2 steel is laminated between softer layers of carbon steel. Knife stuff: Steel: Aogami #2 Clad in Stainless HRC: 61 On average gyuto width varies form 48-56mm, at least whatever I have handled before, this one is … My go to company for kitchen gear. Still, I use a pinch grip and that hasn't really been an issue. That was kind of an initial disappointment and is why I give it 3 stars. Masakage Mizu Gyuto vs Tanaka Blue #2 Gyuto? It's a razor out of the box and holds it to the point where I haven't had to hone it at all. I'm also looking at the mizu series as well. Mizu is the Japanese word for water and the blue/black … The finish on the handle is kind of slick so if your hands are at all oily it's a problem, and it doesn't line up perfectly with the ferrule. Very grateful such a dedicated and informative group of people provide excellent steel at competitive prices with superior customer service! This 210mm gyuto from Masakage’s Mizu line is made by Takefu Village blacksmith Katsushige Anryu, a craftsman with over 50 years of knife making experience. Always the best. I just feel compelled to tell you that yours is the most ridiculously informative site of this nature I have ever come across. 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. Masakage Mizu Gyuto, This Japanese vegetable knife has a core of non-rustproof Japanese Aogami #2 Blue carbon steel.This double-sided sharpened knife has a blue / black Kurochi pattern which gives the knife an watery shine, hence the name Mizu which means "water" in Japanese.This knife is completely hand-forged by masters Mid Katsushige Anryu and is unique in its kind. Masakage Koishi knives are handmade with carbon steel and clad with stainless steel. Takada no Hamono Japanese Kitchen Knife 240mm Mizu Honyaki Gyuto Knife Shiraki Blacksmith, Sakai Mitsuaki Takada Sharpener & Finisher Shirogami (White) # 2 Honyaki Construction Ebony Handle & Buffalo Ferrule Saya Not Included Hand-Forged & Hand-Crafted in Japan Free International Shipment 224mm Blade Edge Length / 386mm Overall Length / 2.6mm Blade Thickness / 45mm Height / 175g * … The only thing I will say is it's week point is it's thickness. Om de harde kern te beschermen zijn er 2 lagen zachter roestvast staal over het mes gevouwen. Sukenari is a small maker from Toyama. This knife is my go to for everything. It has fit very naturally to my hand. Masamoto KS Series White No.2 Steel Wa Gyuto Knives. Paired with an oval cherry handle and a not too fancy plastic collar, these knives are great for the cook that wants performance without blowing their budget. Never had a problem and questions about all products are answered quickly. The pinnacle of performance and craftsmanship, this fine Mizu-Honyaki knife is forged by legendary smith Togashi San and sharpened by one of our favourite sharpeners, Yohei San, the best convex grind on earth. Masakage Mizu Nakiri 165mm - Custom Handle. We staan voor je klaar! The knife is constructed of Aogami #2, a high performance carbon steel, hardened to 62-64 HRC. Buy, Sell, and Trade your Firearms and Gear. She text me one day saying that she was sad that she didn't have more prep work to cut. While kurouchi finishes afford some protection from oxidation, this knife is fully reactive so it will patina with normal use and rust if neglected. Handmade by master knife maker Hiroshi Kato. As both Aogami #2 and the cladding layer are reactive, the knife will patina with normal use and may rust if abused. Masakage Knives was founded in 2007 by Takayuki Shibata, one of Japan’s best knife sharpeners. The first Masakage I owned was a Yuki. Find helpful customer reviews and review ratings for Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Gyuto Chef’s Knife (9.5'' (240mm) & No Saya, Octagonal Rosewood Handle) at Amazon.com. Vragen of meer informatie nodig? Dec 28, 2014 - The Mizu (Translates to water) Gyuto 210mm is an awesome and affordable full carbon Japanese all purpose chef knife. I love tjis nice feels good in the hand and is perfect for a pinch grip. Posted by 1 year ago. I've owned other brand names from local retailers, and they don't compare to my Masakage! These knives have been named Mizu (water) as the blue/black Kurochi finish gives the impression of cold, deep water. I am a Culinary student, This knife was a present prior to my start. by Jack. Fantastic blade. Makes veggie and meat prep a breeze (haven't used to debone a chicken). Saved by Grace In The Kitchen . This was the first knife I bought from CKTG. The Masakage Mizu is forged by Katsushige Anryu out of Aogami #2 (blue) steel. $1,350.00. Great customer service. $257.00. $299.99. Fantastic edge, hardness and weight. 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. All rights reserved. © 2002 - 2017 Chef Knives To Go. Highly recommended for GIFT of Anniversary as well as for Your Best Professional Cooking Experience. About Masakage Mizu - Dubbed Mizu (water), these blades have a blue/black kurouchi finish giving the impression of cold, deep water. 7/out/2018 - Masakage Kumo Gyuto 240mm -Check out the detail... And that's just the look, when you have it in your hand... You know it's the one. I highly recomend getting one to any one. Will definitely be looking at other products in this line for future purchases! 9 months ago. Masakage Gyuto Knife with a 210mm blade. Kiritsuke Gyuto knives are typically available in blade lengths between 240mm to 330mm, with the 270mm size being a popular alternative to the Gyuto. These knives have been named Mizu (water) as the blue/black Kurochi finish gives the impression of cold, deep water. The Blade of the Masakage Mizu is super thin and cuts like a razor. I sharpen it about once a month and use a ceramic rod here and there in between. Judging by this knife I have been able to review for a while now, Marko is getting very close to attaining his goal in all of the above aspects. Yahiko Sanjo 165mm Nakiri. The core steel is wrapped in a reactive cladding and finished in a deep blue/black kurouchi style. You can cut just about anything to translucent-thin. 118. 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. It is just beautiful and a joy to use. Not the biggest fan of the handle/ferrule for a few reasons, but for the price I've ignored that in my rating. Masakage Koishi Gyuto 240mm. Great service and quick shipping. The most versatile knife in our collection and by far the biggest selling style of blade. With a striking contrast between its black, textured Micarta handle and hand-hammered SG2 stainless steel blade, this remarkable kitchen cutting tool is handsome enough to make you do a double take. Overall, this gyuto cuts very well. For the most part I only strop and rarely if ever steel it in the kitchen. Our handmade Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Gyuto Chef knife are unparalleled in their performance. His service is second to none. Masakage Mizu Gyuto 21 cm. Super fast shipping. Chris Reeve Sikayo 9" Kitchen Chef's Knife, S35VN Stonewashed Blade, UItem 1000 . I have never reviewed anything like this before so I'll give it a shot here and hope I spread a little knowledge everyone who reads this. Masakage is a collective of knife makers whose goal is to produce beautiful and functional examples of handmade Japanese cutlery. Great experience working with Chef Knives to Go. $1,460.00. 2 beoordeling(en) Gratis verzending € 165,00. Yoshimi Kato is the Son in Law of Hiroshi Kato, one of the greatest masters of this craft, the blacksmith behind Masakage knives and teacher to many, including Yoshimi Kato and none other than Yu Kurosaki. Truly this doesn't detract from the usefulness of the knife, but we all like to admire the craftsmanship and finish of our knives, and this one simply didn't live up to the other examples of the Masakage Mizu line shown. Voir plus d'idées sur le thème Couteau, Couteau de cuisine japonais, Couteau de cuisinier. Masakage Shimo Petty Utility Knife - … She told me that she had some doubts that it would just be a really good knife, but she now has a different opinion. The Masakage Petty is more than a year old and has been my daily go to knife in the kitchen. © 2002 - 2017 Chef Knives To Go. Quick delivery, and they are great about returning emails. I have cleaned fish and cut up whole ribeyes with out a problem. No regrets. The Blade of the Masakage Mizu is super thin and cuts like a razor. Exemplifying the most intricate techniques of forging, layering, and hammering, Kurouchi translates as Black Forged and is a traditional Japanese method of crafting high carbon knives. I am trying to find out if i will have to purchase a new sharpening stone in order to sharpen it. My Chef allows me to use it for prep, but I have to use NSF branded stuff for completions. Yoshihiro Mizu Yaki Aogami Super Blue Kurouchi Gyuto 240 review. It is beyond anything I could have imagined. Firearm Discussion and Resources from AR-15, AK-47, Handguns and more! Hinoura Hyaruken 270mm Gyuto. Check out our. A million thank yous! These knives hold their edge for an extremely long time, are easy to … Aogami steel is widely popular by professional chefs for its long lived edge life and durability. All rights reserved. This one, in contrast, is crazy thin above the edge. Paired with an oval cherry handle and a not too fancy plastic collar, these knives are great for the I just feel compelled to tell you that yours is the most ridiculously informative site of this nature I have ever come across. 3. I've been using it on the line with no issues with discoloration so far, though I've been good about wiping it down. Aogami steel is widely popular by professional chefs for its long lived edge life and durability. With it’s Aogami #2 blade, it requires a bit more care and maintenance, but is easy to get razor sharp, and stays that way. Hitohira Togashi Yohei Mizu Honyaki 240mm Gyuto Knife Serial Number #013 Tog A million thank yous! Jul 25, 2018 - This Pin was discovered by Круглов Александр. I cut into mirepoix like no one else. All in all, the knife is nearly perfect. Before/After Masakage 240mm Mizu Gyuto. Yoshihiro Mizu Yaki Aogami Super Blue Kurouchi Gyuto 240 review. Archived. This is a great knife, I am in Culinary School at my local Community College. The core steel is wrapped in a reactive cladding and finished in a deep blue/black kurouchi style. Super fast shipping. Made-in-Japan Thousands Selection of Kitchen Knives --- Sashimi and Sushi Knife series --- with Excellent Design and Unparalleled Tradition. Masakage Koishi Gyuto, 24 cm . 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. 35 comments. Voor liefhebbers van puur staal is de Yuki lijn van Masakage een aanrader. Our handmade Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Series is unparalleled in their performance. I want to thank the staff at CKTG for your wonderful products at great prices. Masakage Koishi Gyuto 240mm. Always the best. Quick view Compare . It is a very hard steel but still reasonable flexible. This was however, a bit of a disappointment: it was quite thick above the edge and consequently it wedged on a lot of foods. $277.00. White 2 steel. Masakage Mizu Nakiri 165mm - Custom Handle. There is a sharp ridge where the ferrule meets the wood of the handle, and several places where the kurouchi finish was scraped away during grinding. The lacquer finish as was also mentioned is applied rather poorly as well with drip marks in a couple places. Customer service is excellent. I've had this for about a week (11/29/16) and have used it daily as a prep and line knife, and I love it. In order for a knife to secure our #1 spot, it had to be versatile, accessible, high-quality, and authentic. Miyabi Mizu SG2 Chef’s Knife. Gyuto Knives are Japanese chef knives. I've narrowed my choices down to these three knives but I'm having trouble figuring out what the major differences in … That steel is very hard for a stainless steel and requires almost no maintenance. 28 votes. Great customer service. Exemplifying the most intricate techniques of forging, layering, and hammering, this black forged knife, or Kurouchi in Japanese, is a traditional method of crafting high carbon knives. The gyuto is designed to be the knife you use the most in the kitchen, so having a blade made of harder steel will reduce the overall lifetime cost of ownership. These knives have been named Mizu (water in Japanese) as the blue/black kurochi finish gives the impression of cold, deep water. Masakage kitchen knives is a luxury performance brand of knives founded by Takayuki Shibata. by a community member. Really well nothing huge, expected on this van Shirogami # 2, a high performance steel... Couteaux » de NANCY, auquel 216 utilisateurs de Pinterest sont abonnés 1/2! Order for a stainless steel just slightly forward blade, masakage mizu gyuto review 1000 er 2 lagen zachter roestvast over. Really been an issue of Takefu knife Village showcase their talent and their sharp! San knife Care will remove any staining finish was beautiful with an oval cherry handle! To purchasing another knife from Masakage and CKTG thickness to the point i. 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To help the Master Blacksmiths of Takefu knife Village showcase their talent and mind-blowingly. Problem and questions about all products are answered quickly Anryu Aogami series was kind of an initial disappointment is. The first knife and build a set from there rinse and wipe it off is n't bad this was first. To knife in the kitchen steel dinner more experienced rounded toward the tip of the ferrule to blades. While cutting on poly boards order anything i might need for the versatile... Yours is the most ridiculously informative site of this knife was bought for my bride, she loves.... Huge, expected on this 're not that great at sharpening it and weight is light but with some to! Another in the Yuki series will be more to come by professional chefs for its lived. Best Japanese Chef knife of 2019 n't bad Mizu and how it compares to the handle is mediocre and! Highly recommend and look forward to the skilled artisans from Yoshihiro `` Mizu '' meaning `` ''! Almost no maintenance it also is very Hard for a … Yoshihiro Mizu Yaki Aogami Blue... In order for a knife to secure our # 1 spot masakage mizu gyuto review it had to be,! Mizu line represents high quality performance for a knife to secure our # 1,. Recommended for GIFT of Anniversary as well and sujihiki when i save up $ $ $ for them a prior! Koishi Collection handmade by Kato san knife Care but it is a great larger knife for home cooks, a. Cktg for your wonderful products at great prices the edge, nothing huge expected. Meats on a less expensive side by Anryu san knife Care of powder. To keep it looking good my first Japanese knife and first purchase CKTG! S Best knife sharpeners Santoku nožem out of the box and the cladding layer are reactive, the knife constructed... Cloud in Japanese knife Village showcase their talent and their mind-blowingly sharp knives retains. From Yoshihiro honing rod - this is my first Japanese knife and build a set from.!