Thanks for looking (and helping). Oil the blade and handle with a light coat of mineral or vegetable oil, to prevent rusting and spotting. If you take the recipe for Aogami #1 or #2 and tweak it a bit you can make a really special steel called Super Blue steel. These knives hold their edge for an extremely long time, are easy to … "Mizu" meaning "water" if given to the blades for their blue tinted iron cladding. I've handled this knife and found it to be quite well thought out, and well made. Masakage Knives was founded in 2007 by Takayuki Shibata, one of Japan’s best knife sharpeners. Masakage Mizu Dubbed Mizu (water), these blades have a blue/black kurouchi finish giving the impression of cold, deep water. Their ample length is intended to be used to cut with a continuous pulling motion, allowing the blade to do the work with little pressure. "Mizu" meaning "water" if given to the blades for their blue tinted iron cladding. f&f on masakage is top notch. Matsubara Blue #2 Nashiji Tall Petty … 34 votes, 10 comments. These knives hold their edge for an extremely long time, are easy to sharpen and are among the most beautiful blades you’ll ever see. Jul 16, 2017 - Explore Flip Thillmann's board "Cut" on Pinterest. This knife does not have any stainless properties so a patina will form with normal use. Think Chuck Norris, but if he was a kitchen knife. We are big fans of the knives bearing the Harukaze name. All kurouchi finishes eventually wear off, some faster than others. We serve Southeast Asia, Red China, Noodle and Rice dishes for dine in, take out, order online, Free Delivery too. | eBay! The Yuki is stainless clad … Paired with an oval cherry wood handle, these knives represent excellent bang for the buck. Harukaze AS Morado or Masakage Mizu or Something Else, Style? At all. Press J to jump to the feed. 85.5k members in the chefknives community. I'll get some info in here, and if you have any follow ups, please post and I'll get back when I can. Masakage Mizu 270mm Sujihiki Tojiro Steel 6 Richmond Spoons 1 Kunz Spoon Kikiuchi 180mm Moribashis Mandolin F Dick Slotted Fish Spat Korin Firsh Tweezers Korin Offset Plating Tweezers Edmund Tongs Sharpies 1200 Rust Eraser 3000 grit Rust eraser 2 Blue Side Towels Lmao Want: A vacation or a [email protected] Kiritsuke, western deba, and Garasuki. - Gyuto, prefer japanese profile for push/pull cuts, but can manage with a more curved edge, Steel? The Masakage Petty is more than a year old and has been my daily go to knife in the kitchen. - carbon or carbon clad (white or blue/blue super). Mizu Sushi offers a wide array of the fine Japanese dishes ranging from traditional dish such as Chicken, Vegetables, Beef, Pork, Shrimp, Soup, Salad, Sushi, Sashimi, Sushi Roll, Hibachi Lunch, Kitchen Entrees, Tempura, Katsu, Scallop, Steak, Bento Box…and much much more! Jan 31, 2016 #2 millionsknives. Masakage Japanese Chef Knives, designed by chefs, handmade by Master Blacksmiths and hand sharpened to give you the sharpest knife for your kitchen. When it comes to Shun, I don't like the aesthetics. If you want one knife to do it all, This is it. … A place to talk about the use, maintenance … Not that it means its higher quality, but there's a draw to having a story about a knife which may be silly but does matter to some. The Mizu line represents high quality performance for a grea $125.00. $115.00. Nov 4, 2019 - Explore Chef's Resources Inc's board "Reviews", followed by 3187 people on Pinterest. These knives have been named Mizu (water in Japanese) as the blue/black kurouchi finish gives the impression of cold, deep water. We are big fans of the knives bearing the Harukaze name. PAYMENT Knifewear Inc. uses PayPal and all major credit cards as its payment method on its website. Matsubara Blue #2 Nashiji Petty 130mm. The Masakage while a great value has some serious drawbacks for you, as you have described your situation and needs. $110.00. Akcija meseca. 85.2k members in the chefknives community. Th The Mizu line represents high quality performance for a grea The Bunka is a bonafide badass, like a kitchen knife in a leather jacket. Masamoto VG Petty Knife 120mm. About Masakage Koishi - These knives have been named Koishi (pebbles) for the tsuchime (hammered) and kurouchi (black) finish that give the impression of river pebbles With the octagonal cherry wood and black pakka handle, the overall balance and feel is what chefs desire and makes it a Culinary Badass. - What drew me to the Masakage is less technical and more qualitative. These knives have been named Mizu (water in Japanese) as the blue/black kurouchi finish gives the impression of cold, deep water. Masakage Shimo Petty 120mm . Think Chuck Norris, but if he was a kitchen knife. Masakage Kumo Gyuto (Chefs knife), 210 mm. See more ideas about Kitchen knives, Chef knife, Japanese kitchen knives. The Mizu line represents high quality performance for a grea 2020.11.14 21:58 SuperAaronGlitchy5 Is SMG4 losing his touch in videos? Harukaze AS Morado or Masakage Mizu or Something Else I'm in the market for a new knife, somehow every knife I'm looking at is out of stock. This 270mm sujihiki is called Mizu, the Japanese word for water, thanks to its deep blue/black finish. Mizu is Aogami #2 carbon clad in kurouchi carbon. GIFT CARD Gift cards are “Bunka” translates to “culture". Paired with an oval cherry wood handle these knives represent excellent bang for the buck. 2018-aug-31 - Utforska Andreas Talberg Pedersens anslagstavla "Knivar" på Pinterest. I'm also looking at the mizu series as well. Here is a wide selection of utility knives often called petty knives by our Japanese knife makers. The double-sided sharpened blade has the appearance of storm clouds, hence the name Kumo… € 399, 00 € 349, 00. Cooking Experience: I worked at a better than average chop/steak/seafood restaurant for 12 years. Aogami #2 carbon steel is an excellent steel when forged properly. I like the idea that you know which person made your knife, where and that it was a hand-made piece. Order-13%. "Mizu" meaning "water" if given to the blades for their blue tinted iron cladding. The Masakage Mizu is forged by Katsushige Anryu out of Aogami #2 (blue) steel. This multi-purpose kitchen knife is great for dicing, slicing or mincing. Knives Masakage designed by the master grinder of Hiroshima; Takayuki Shibata and are hand forged by master blacksmiths Katsushige Anryu (1942) and Hiroshi Kato (1946) (pictured) both from the famous cutlery village Takefu (Fukui prefecture). This dulls the blades and the high temperature can ruin the knife. White 2 and Blue 2 are some of Hitachi's high quality carbon steels (non stainless). Like a santoku, it's a cross between the nakiri and a gyuto, just a little more badass loo 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. Because the blade is not stainless it requires a bit more care. Blue Super v Blue #2 (not sure if that's better of just different), SS Clad (is that superior? … - The Harukazu AS Morado from a technical specs standpoint seems to be superior to the Masakage Mizu. As with other kurouchi carbon jigane / carbon hagane san-mai knives, the kurouchi finish will provide some protection against corrosion but is far from impervious. Is it because it was a funny-scary vid, or are we missing something? Masakage . Our Price: $320.00. The position is filled by the strongest person in the village, regardless of considerations such as age. A place for all things chef knives. Personally, I like the rustic look of a Takeda, the "classic Japanese" look of a Masakage or the "hybrid" look of Western gyutos (ho handle) from Tojiro, Takamura, Masamoto, MAC etc. Petty knives can be used as boning knives, paring knives and small slicers depending on the length of the blade. The knives that we are selling under his name are great examples of his work. Nov 4, 2019 - Explore Chef's Resources Inc's board "Reviews", followed by 3187 people on Pinterest. Does anybody have any insights/opinion into these knives or have a recommendation for something that would suit me better? Takeshi Saji R2/SG2 Tsuchime Gyuto Burma Padauk burl (chef's knife), 210 mm. Just came in today a 150mm Masakage Mizu Petty Aogami #2, New to the sub and to knives, but man that is pretty. Visa fler idéer om Knivar, Köksknivar, Kockkniv. Aogami #2 carbon steel is an excellent steel when forged properly. Masakage Mizu Collection is handmade by Anryu san. Canada's best selection of Japanese Knives, sharpening stones, and chef's tools. It was his goal to help the Master Blacksmiths of Takefu Knife Village showcase their talent and their mind-blowingly sharp knives. knife Nainwa 4k and nagura stone Anolon breadknife Trusty old Wustof 8" grandprix 2 -the 4x4 Anolon pairing - best thing ever for frenching racks Forschner 5" boning Ceramic honing rod A real rolling pin Medium-fine arkansas with strop Couple rasps Best peeler ever . The core is clad in a soft iron layer. I'm in the market for a new knife, somehow every knife I'm looking at is out of stock. Hello fellow chefs, I've been doing a lot of research and am looking to buy a j-knife. The options I'm considering are below (though doesn't seem like the Makoto are ever coming back in stock so lets ignore that for now): Underutilized in the western kitchen, the nakiri’s flat blade is meant for the push/pull chopping of vegetables. "Mizu" meaning "water" if given to the blades for their blue tinted iron cladding. OK guys I'm right handed and mostly prefer lighter blades , loved the takamura r2, still own and use I just fancy a change , never owned a carbon blade , and been looking at around £100-150 range , but cheaper is fine, so I can get into the habit of looking after them. The double-sided sharpened blade has the appearance of storm clouds, hence the name Kumo… Since the entire flat edge of the knife touches the cutting board at once, you won't be turning the vegetable into an 'accordion', pieces that are still connected by … Matsubara White #1 Petty 120mm. Both have over 50 years experience in forging knives. For no reason at all. If you take the recipe for Aogami #1 or #2 and tweak it a bit you can make a really special steel called Super Blue steel. Since opening in 2008 in the Silicon Valley, Mizu has enjoyed an abundance of positive customer reviews and is thrilled to be one of the highest rated restaurants in the Bay Area. Anryu Aokami Tsuchime Petty 7,5 cm, This Japanese petty knife has a core of Japanese Aogami #2 carbon steel with a softer stainless steel coating on the outside with a nice hammer stroke (Tsuchime).This method of forging is called Sanmai and can only be found in knives that have been forged in Japan. Chef Knives To Go offers the knife enthusiast, home cook, and the professional chef an unmatched selection of artisan crafted, high performance kitchen $35.00. Availability: Qty: CKTG Sujihiki Saya 270mm B. Masakage Yuki Petty 120mm. - Whereas the Harukazu appears to just be CKtGs house branded knife of unknown origin, though it does say it's hammer forged, does that translate to done by hand? This knife is completely hand-forged by the old masters' Katsushige Anryu and is … This is a high carbon steel which can rust, but takes a better edge and holds it longer than most stainless steel. It was his goal to help the Master Blacksmiths of Takefu Knife Village showcase their talent and their mind-blowingly sharp knives. About Masakage Koishi - These knives have been named Koishi (pebbles) for the tsuchime (hammered) and kurouchi (black) finish that give the impression of river pebbles With the octagonal cherry wood and black pakka handle, the overall balance and feel is what chefs desire and makes it a Culinary Badass. They won't provoke your husbands allergies, but they will rust if not immediately cared for after each use. Seconded. A place for all things chef knives. Hitra dobava vseh miz. Masakage Mizu Collection is handmade by Anryu san. Each knife is hand finished by Shibata-san. though the Masakage is laquared so not sure if that will keep the finish. 7" HI carbon Steel Blade. As the poster above me mentioned Anryu makes great knives, and all masakages come with a fantastic sharpening job ootb. Discover what communities, celebrities and influencers talk about. $150.00. See more ideas about chef knife, knife review, knife. The gyuto is a Japanese designed chef’s knife. It seems Masakage is pretty popular around here. Press question mark to learn the rest of the keyboard shortcuts. Aogami steel is widely popular by professional chefs for its long lived edge life and durability. Masakage Mizu Collection Handmade by Anryu san Knife Care. Gorgeous little knife. Masakage Koishi Sujihiki 270mm. Whether you have been eating sushi your entire life or are considering taking the palate-inspiring journey, we are confident you will enjoy the dining experience at Mizu. Masažne mize za vsakogar. A place for all things chef knives. Masakage, dedicated to bringing the finest handmade Japanese knives to the world But why does the no texture video have 1.1 mil views? The Mizu line represents high quality performance for a grea Th Yellowtail Crudo These knives have been named Mizu (water in Japanese) as the blue/black kurochi finish gives the impression of cold, deep water. Masakage Mizu Gyuto 210mm. So I have been looking for a nice j knife gyuto for around $200 and have since learned about the Masakage line of Knives from CKT, the Shimo one in particular. $94.00. Masakage knives have a well-deserved reputation for outstanding fit and finish, first rate aesthetics, and outstanding edges right out of the box. Also, still fairly new to japanese knifes, got a small coin with my knife, anyone know the meaning behind it? Cajun Tuna Sashimi. V ponudbi lesene in ALU prenosne masažne mize. The Mizukage's building is the largest landmark in Kirigakure, bearing the kanji for Mizu (水, Literally meaning:Water) on it. About the shape - Inspired by the profile of a traditional European chef knife, gyutos are a multi purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. Firstly the only knives in there line you should be considering are the Mizu, Shimo and Yuki. They are real bang-for-your-buck items that look and feel like far more pricy counterparts. For something a bit flashy, perhaps the Masakage Yuki (note: price is in CAD). Quantity: Sujihikis are long and narrow Japanese slicing knives perfect for portioning fish or meat. Aogami steel is widely popular by professional chefs for its long lived edge life and durability. Masakage is a collective of knife makers whose goal is to produce beautiful and functional examples of handmade Japanese cutlery. The Mizu and Shimo are carbon clad carbon. That being said the damascus pattern on that Tanaka does look pretty nice :) 120-135mm Pettys. Masakage Mizu Petty 135mm. Aogami Super is extra special, as … The Masakage Mizu is forged by Katsushige Anryu out of Aogami #2 (blue) steel. Aogami Super is extra special, as … Initially, I was going to buy a Shun, but after doing some research realized that I can get a real j-knife for the same price or less. $225.00. - I also enjoy the hammered finish on the Harukazu as I assume the KU finish will wear out on both of them eventually. It is a multi-purpose knife akin to the Santoku. CKTG also has the mizu ~40$ cheaper then K&S. See more ideas about chef knife, knife review, knife. I still haven't worked with a blue steel knife yet, just white, and VG-10. Masakage Knives was founded in 2007 by Takayuki Shibata, one of Japan’s best knife sharpeners. Maybe someone can comment on the mizu and how it compares to the yuki series. Aogami steel is widely popular by professional chefs for its long lived edge life and durability. Matsubara Blue #2 Nashiji Tall Petty 130mm Custom. 109 votes, 19 comments. $225.00. Decided to get something smaller than my 210mm gyuto. Decided to get something smaller than my 210mm gyuto. edited 2 hours ago. Mizu Bomb. They are real bang-for-your-buck items that look and feel like far more pricy counterparts. Mizu Japanese Steak House and Sushi, located atNew York City, NY. The options I'm considering are below (though doesn't seem like the Makoto are ever coming back in stock so lets ignore that for now): https://www.chefknivestogo.com/haashagy21.html, https://www.chefknivestogo.com/mamigy21.html, https://www.chefknivestogo.com/madaw2gy21.html. Gyutos vary widely in design but generally range from 210mm to 270mm in length though smaller and larger examples can be found. Masakage’s Mizu line of knives is handmade in Takefu Village by master blacksmith Katsushige Anryu. I wonder. Masakage Kiri VG-10 Petty 120mm. $145.00 USD Qty. The Mizukage position was created after the formation of Kiri by Byakuren, the village's founder, that in anime was the fourth of the five Kage to emerge. Katsushige Anryu started apprenticing as a knife maker under his father, Katsutoshi Anryu, after graduating high school in 1959. Oct 3, 2017 - Butcher knife. It was my first Japanese knife and it still hangs on my knife bar with its big brothers. Add to Cart. Masakage Kumo Gyuto 21 cm, This Japanese Chefs knife has a core of Japanese VG-10 stainless carbon steel with a very nice damask pattern. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! Try our food service today. Gyutos. Masakage mizu gyuto 240 Unknown right hand yanagiba 210mm white steel -my "you wanna try a Japanese knife? " Masakage Mizu; Masakage Kumo; Anryu AS; Shop All Anryu Knives; Anryu Knives. Or is it that the fans lost interest in his videos? This is a high carbon steel which can rust, but takes a better edge and holds it longer than most stainless steel. Thanks! Masakage Kumo Gyuto 21 cm, This Japanese Chefs knife has a core of Japanese VG-10 stainless carbon steel with a very nice damask pattern. Item #: Koishi-Suji270. A place to talk about the use, maintenance … Citrus-Seared Salmon Sashimi. spicy tuna, crab with mizu special sauce topped avocado with taro chips. The videos and reviews so far have been overall very positive, just wanted to see if any of you have had personal experience with these Knives! NEVER put knives in the dishwasher. $142.00. This 165mm nakiri is clad construction with an Aogami #2 carbon steel core wrapped in a reactive iron cladding. Feb 6, … seared salmon sashimi with yuzu soy, dill weed, garlic salt & micro cilantro. I nearly bought it, but liked the feel and balance of the Masakage Mizu better (pretty was not an important consideration, and I dislike the plastic ferrule on the Mizu). 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. Aogami steel is widely popular by professional chefs for its long lived edge life and durability. For more information about PayPal, please visit www.paypal.com and click on User Agreement. NKD masakage mizu nakiri 165mm blue #2. We have Party & Catering special menu . Masakage Kumo Gyuto (Chefs knife), 210 mm. If I recall correctly the Tojiro ITK as well as the Masakage Mizu are clad in soft iron which will also be reactive. Mail-in and in-store knife sharpening services available. The core of the knife is Aogami #2, a top tier carbon steel, hardened to 62-64 HRC. The Masakage Mizu is forged by Katsushige Anryu out of Aogami #2 (blue) steel. ), no plastic ferrule with step. He is a fourth generation knife maker and has been working as a blacksmith for well over 50 years. Poiščite zase udobno in ugodno masažno mizo. I am looking for new chef knife, and need some input. Paired with an oval cherry wood handle, these knives represent excellent bang for the buck. Throughout history, the word of the Mizukage has influen… The Masakage Mizu is forged by Katsushige Anryu out of Aogami #2 (blue) steel. seared cajun seasoned tuna sashimi with grape seed oil, carrots, jalapeños, kaiware & roasted garlic chips. 2,530 493 Joined Apr 25, 2014. rust free & razor sharp! This technology encrypts your personal and order information and offers you a secure online experience.