Masakage Petty Mizu Aogami #2 150mm (5.9")
This petty knife from the renowned Japanese brand Masakage is the Japanese version of the small chef's (gyuto) knife. The length of 150 mm is optimally suited for versatile use on and off the cutting board.Â
In short: a sharp, agile and well-made kitchen knife. Suitable as a gift for a young chef and as an introduction to the world of high carbon traditional steel.
For chefs who want high performance at an affordable price and who don't mind spending time on the care and maintenance of Japanese blades.
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The Japanese word Mizu ć°´ means (cold) water. These knives have a blue/black finish that gives the impression of cold, deep water. This theme is followed by the bluish colored handle ferrule.
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BLADE SHAPE:
Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.
STEEL:
Aogami #2 is a very popular steel in Japanese knife making and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance here). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.
LAMINATION:
The blade consists of 3 layers of steel which are forged welded together in what is known a san-mai damascus construction. This technique is used to protect the hard (but delicate) core from outside factors, such as rust and physical impacts, which could lead to breakage.
GEOMETRY:
It has a double bevel (symmetrical) blade.
BLADE FINISH:
The knife has a kuro-uchi blade finish with which is coated with a thin layer of lacquer to protect the blade against rusting and scratches. The blade features a delicate kasumi finish and a hand-engraved kanji signature.Â
HANDLE:
The traditional Japanese (Wa) handle is made of cherry wood and finished off with a blue plastic ferrule. Due to its symmetric oval shape, it fits comfortably in the right as well as the left palm.Â
BLACKSMITH:
The Masakage brand brings together various Japanese blacksmiths and sharpeners working under the Takefu Knife Village cooperative. The Mizu line is produced by the young and talented blacksmith Takumi Ikeda, successor of the famous Anryu san!
Original: $169.85
-65%$169.85
$59.45More Images
Masakage Petty Mizu Aogami #2 150mm (5.9")
This petty knife from the renowned Japanese brand Masakage is the Japanese version of the small chef's (gyuto) knife. The length of 150 mm is optimally suited for versatile use on and off the cutting board.Â
In short: a sharp, agile and well-made kitchen knife. Suitable as a gift for a young chef and as an introduction to the world of high carbon traditional steel.
For chefs who want high performance at an affordable price and who don't mind spending time on the care and maintenance of Japanese blades.
|
The Japanese word Mizu ć°´ means (cold) water. These knives have a blue/black finish that gives the impression of cold, deep water. This theme is followed by the bluish colored handle ferrule.
|
BLADE SHAPE:
Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.
STEEL:
Aogami #2 is a very popular steel in Japanese knife making and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance here). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.
LAMINATION:
The blade consists of 3 layers of steel which are forged welded together in what is known a san-mai damascus construction. This technique is used to protect the hard (but delicate) core from outside factors, such as rust and physical impacts, which could lead to breakage.
GEOMETRY:
It has a double bevel (symmetrical) blade.
BLADE FINISH:
The knife has a kuro-uchi blade finish with which is coated with a thin layer of lacquer to protect the blade against rusting and scratches. The blade features a delicate kasumi finish and a hand-engraved kanji signature.Â
HANDLE:
The traditional Japanese (Wa) handle is made of cherry wood and finished off with a blue plastic ferrule. Due to its symmetric oval shape, it fits comfortably in the right as well as the left palm.Â
BLACKSMITH:
The Masakage brand brings together various Japanese blacksmiths and sharpeners working under the Takefu Knife Village cooperative. The Mizu line is produced by the young and talented blacksmith Takumi Ikeda, successor of the famous Anryu san!
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Description
This petty knife from the renowned Japanese brand Masakage is the Japanese version of the small chef's (gyuto) knife. The length of 150 mm is optimally suited for versatile use on and off the cutting board.Â
In short: a sharp, agile and well-made kitchen knife. Suitable as a gift for a young chef and as an introduction to the world of high carbon traditional steel.
For chefs who want high performance at an affordable price and who don't mind spending time on the care and maintenance of Japanese blades.
|
The Japanese word Mizu ć°´ means (cold) water. These knives have a blue/black finish that gives the impression of cold, deep water. This theme is followed by the bluish colored handle ferrule.
|
BLADE SHAPE:
Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.
STEEL:
Aogami #2 is a very popular steel in Japanese knife making and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance here). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.
LAMINATION:
The blade consists of 3 layers of steel which are forged welded together in what is known a san-mai damascus construction. This technique is used to protect the hard (but delicate) core from outside factors, such as rust and physical impacts, which could lead to breakage.
GEOMETRY:
It has a double bevel (symmetrical) blade.
BLADE FINISH:
The knife has a kuro-uchi blade finish with which is coated with a thin layer of lacquer to protect the blade against rusting and scratches. The blade features a delicate kasumi finish and a hand-engraved kanji signature.Â
HANDLE:
The traditional Japanese (Wa) handle is made of cherry wood and finished off with a blue plastic ferrule. Due to its symmetric oval shape, it fits comfortably in the right as well as the left palm.Â
BLACKSMITH:
The Masakage brand brings together various Japanese blacksmiths and sharpeners working under the Takefu Knife Village cooperative. The Mizu line is produced by the young and talented blacksmith Takumi Ikeda, successor of the famous Anryu san!
