About Masakage Mizu - 

The rustic Mizu series really shows off the beauty that traditional carbon steel is known for. Translating to ‘water’ in Japanese, this collection’s name is inspired by the deep bluish-black ‘kurouchi’ finish. I’ve always loved carbon steel because it cuts like a dream, and when you use the knife, you can almost feel the heart and soul of the blacksmith in your hand.

I know from experience how little money young chefs and cooks have for good tools, so the Mizu series was created to provide a traditional Japanese blade that was accessible to them–or anyone else on a tight budget!

Takumi Ikeda-san, the nephew of legendary blacksmith and Takefu Knife Village co-founder Katsushige Anryu-san, began his knifemaking apprenticeship in 2007. In January 2021, Anryu-san officially passed the reins of Anryu Hamono to Ikeda-san. By that point, Ikeda-san was already a master and doing most of the forging at Anryu Hamono. With some serious traditional skills under his belt and a fresh outlook on knifemaking, Ikeda-san is already doing the family legacy justice.

About the Shape - This is also a multi purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.