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Masakage Mizu Kamagata (vegetable knife), 110 mm

€ 145,00 (including VAT)
This item is sold out.

Masakage Mizu Kamagata, 

This Japanese vegetable knife has a core of non-rustproof Japanese Aogami #2 Blue carbon steel. This double-sided sharpened knife has a blue / black Kurochi pattern which gives the knife an watery shine, hence the name Mizu which means "water" in Japanese. This knife is completely hand-forged by masters Mid Katsushige Anryu and is unique in its kind. The blade is very thin and manually sharpened and has no thickenings which makes sharpening very easy. This short vegetable knife is very suitable for mincing herbs and smaller fruit and vegetables.

  • Blade length: 110 mm
  • Total length: 260 mm
  • Weight: 140 gram
  • Steel type: core steel: Japanese Aogami #2 Blue steel with 2 layers of non-stainless steel with black Kurochi protective coating.
  • Hardness: 62-64 (Rockwell C)
  • Handle: Oval Japanese cherry wood and crop of beautifully marbled plastic.
  • ATTENTION: each knife is unique and may vary slightly in terms of finish and appearance from the one on the photo. This deviation is purely cosmetic.

Like all Japanese knives, Masakage handmade knives are not dishwasher safe, clean and dry after every use is the best treatment for these exclusive products.

Er zijn geen houten saya`s beschikbaar voor dit mes.

Snijtechnieken voor een nakiri

Embossing is a cutting technique that is mainly used for leafy vegetables, herbs and softer vegetables (such as cucumber, mushroom, zucchini and gherkin). The technique is characterized by the knife being completely detached from the cutting board during cutting.

Embossing is thus a form of chopping and is always done at high speed. The technique requires a lot of practice and a razor-sharp knife.

  1. Stand straight in front of the cutting board, firmly on 2 legs with the shoulders backwards.
  2. Hold the knife as if you were giving someone a hand. Keep the knife when cutting in the extension of your forearm.
  3. Let the knife go straight down during cutting. Then move the knife along the finger joints of the non-intersecting hand.
  4. Cut quickly and pull the fingers back evenly so that the slices are the same thickness. When embossing leafy vegetables and herbs, first roll up the leaves into a kind of cigar. You can then cut these into very fine strips.

If you recipe mentions that meat or fish must be chased, it is not the intention to cut them fine. With fish, the fish is prevented from warping or the skin bursts ugly. Meat is cut to promote the yarn and prevent shrinking.

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