Santoku knives are all-purpose, multi-tasking knives, similarly to a gyuto or chef knife. Santoku roughly translates to“three-purpose" or “three virtues” and are well suited to working with meat, fish, and vegetables; as they are slicing, dicing, and mincing. Being slightly smaller than a traditional gyuto or chef knife, santoku are popular with those who prefer a slightly smaller sized general purpose knife and a slightly taller blade profile for more knuckle clearance.
*Masakage knives are handcrafted and will vary in length by a few millimeters.
Aogami #2 Carbon Steel
Oval Cherry Wood Handle with Marbled Resin Ferrule
Katsushige Anryu san
The Masakage Mizu Collection is handmade byKatsushige Anryu san, who is a fourth generation knife maker with over 50 years of blacksmithing experience.
The blue/black kurochi finish on the blades, evoke the impression of cold, deep water, hence the collection's name Mizu (water in Japanese). The blades are forged from Aogami #2 carbon steel (blue), which is an excellent steel that is capable of achieving an extremely sharp and thin edge, while maintaining its durability when properly forged. Proper knife care for carbon steel blades should be followed with this knife to ensure a proper patina forms and that the blade does not rust.
With a 50/50 edge bevel and oval handle these knives are good for both left- and right-handed users. These knives have a cherry wood handle and a marbled resin ferrule. The Mizu Collection offers users an Aogami #2 carbon steel knife, at an extremely affordable price for a coveted steel.
Petty knives are extremely versatile and great for smaller jobs in the kitchen, such as mincing, slicing, or anytime more controlled precision cuts are desired. *Masakage knives are handcrafted and will vary...