{"product_id":"masakage-mizu-gyuto-210mm","title":"Masakage Mizu Gyuto 210mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Masakage Mizu Gyuto 210mm is a rustic Japanese chef knife made for cooks who want real carbon steel performance without the overly polished look or inflated price. Forged in Echizen, Japan by Takumi Ikeda, the Mizu line uses Aogami #2 carbon steel with a dark kurouchi finish that gives the blade its deep blue-black character.\u003c\/p\u003e\n\u003cp\u003eThis 210mm gyuto is an excellent all-purpose kitchen knife for slicing proteins, breaking down vegetables, mincing herbs, and handling daily prep. The Blue #2 core steel takes a very sharp edge, sharpens easily on stones, and develops a natural patina with use. Because the blade is carbon steel, it should be hand washed, dried immediately, and maintained with care to prevent rust.\u003c\/p\u003e\n\u003cp\u003eThe Mizu is a strong choice for cooks who want a handmade Japanese knife with bite, character, and a traditional feel. Its kurouchi finish helps reduce friction slightly while giving each blade an individual forged appearance. For best results, use it on a knife-friendly board such as a \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa Pro Cutting Board\u003c\/a\u003e, avoid bones and frozen foods, and maintain the edge with whetstones or a \u003ca href=\"https:\/\/tokushuknife.com\/products\/leather-strop-tokushu-knife-premium-xl-buffalo-strop\"\u003eTokushu Knife leather strop\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Masakage Mizu Gyuto 210mm good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. The 210mm size is one of the most practical gyuto lengths for home kitchens because it gives you enough blade length for serious prep without feeling too large on a standard cutting board. It is best for cooks who are ready to care for carbon steel properly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Does the Masakage Mizu rust?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes, it can rust if left wet or dirty. The Aogami #2 carbon steel core and reactive cladding should be washed by hand, dried immediately, and lightly protected when stored for longer periods. For extra protection, use a small amount of \u003ca href=\"https:\/\/tokushuknife.com\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003epure tsubaki oil\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is this knife best used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e The gyuto is the Japanese answer to the chef knife. This Masakage Mizu 210mm is ideal for vegetables, boneless meats, herbs, garlic, onions, and general daily prep. It should not be used for bones, hard squash, frozen food, or twisting cuts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Masakage Mizu easy to sharpen?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. Blue #2 carbon steel is popular because it takes a keen edge and is easier to sharpen than many high-alloy stainless steels. If you want the best possible out-of-box performance, consider adding Tokushu Knife’s \u003ca href=\"https:\/\/tokushuknife.com\/products\/knife-sharpening-service\"\u003eknife sharpening service\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami #2 \/ Blue #2 carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Reactive carbon steel cladding with kurouchi finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 210mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 358mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height:\u003c\/strong\u003e 47mm at heel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Heel):\u003c\/strong\u003e 4.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 150-167g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Oval American cherry \/ cherrywood wa handle with resin or plastic ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness (HRC):\u003c\/strong\u003e 62\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Takumi Ikeda\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Masakage\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade In:\u003c\/strong\u003e Echizen, Fukui, Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shibata","offers":[{"title":"Default Title","offer_id":47150816559328,"sku":"TK-47150816559328","price":229.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/masakage-mizu-gyuto-210mm-03.jpg?v=1781380506","url":"https:\/\/tokushuknife.com\/products\/masakage-mizu-gyuto-210mm","provider":"Tokushu Knife","version":"1.0","type":"link"}