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水 Mizu

水 Mizu

We named the company after the Japanese word for water to represent the importance of a quality knife for cooking. Just as water is essential to life, a chef needs a great knife.

Damascus Steel

Damascus Steel

We went way back in time, to the country of Damascus, to find the perfect technique for blending hard and soft steel together. High carbon VG10 steels melds perfectly with softer stainless steel to create a unique pattern called Damascus.

Ultra Sharp

Ultra Sharp

15° dual bevel gives you the ultimate cutting experience. Hardened to a rating of 60-62, your Mizu Chef's knife will surgically disassemble everything you put in its path, over and over again.

Quality Sharpening

Quality Sharpening

Japanese inspired whetstone's to help bring out the perfect edge. 

Key features

  • Superior Cutting Edge

    A great knife starts with premium metal. High carbon VG10 Japanese super steel lays the foundation for the Mizu Chef's knife HRC rating of 60-62 rating.

  • Crafted by Professionals

    We've tested and tested again, creating multiple prototypes that have been used and abused by professional chefs. Our final product is the cultivation of all their feedback.

  • Priced for Everyone

    Our goal was to provide a quality knife to everyone. No one should have to suffer from a dull knife!

FAQ

How is it possible to have a high quality knife at this price?

It's better to ask why are high quality knives priced so ridiculously high? By sourcing our own material straight from Japan and leveraging our extensive experience in manufacturing, we are able to remove all the middlemen in the process. This allows us to be a true direct to consumer business that has no additional obligation to charge higher prices.

How are these knives made?

It all starts with our Damascus steel being forged in Japan. High carbon VG10 steel is layered together with softer stainless steel, creating artistic, extremely well balanced Damascus sheets of metal. These sheets are then cut into our blade design, ground and polished by hand.

Why do you only have a chef's knife?

It only seemed right to have our first knife be the quintessential chef's knife. We wanted to make sure that we created something that could be used as often as possible.

Are your knives really that good?

Dozens of chef's have tested it and 0 have disliked it. This knife is guaranteed to be the best knife that you can get for the price!

How do I get my ultra sharp edge back?

Most knives that have a high hardness rating mean they are harder to sharpen. However, because we use a Damascus pattern for our knife, the blade's super sharp cutting edge is easily restored with a couple minutes on a sharpening stone. We prefer using an 800/3000 whetstone or 1000/6000 if you have the patience.