Sunday, 25 December 2011

Mizuno MP-60 Irons 3-9P Review

    Mizuno has long been considered to be the foremost company when it comes to forged club making. Their latest offering is the MP 60 iron which combines their previous two irons, the MP 32 and MP 30 irons. The MP 60 has the slight cavity of the MP 30 with the Cut Muscle technology introduced in the MP 32. The unique combination of Cut Muscle with cavity back helps enlarge sweet area. Forged from mild 1025 carbon steel, the MP 60 has the soft, solid, and consistent feel that Mizuno users know and love. They're also 4% larger than the MP 32 which works to create a 10% larger sweet spot and make the MP 60 all the more forgiving. Also, the MP 60s hit the ball somewhat higher in the long irons, and then produce a mid-trajectory in the scoring irons. And as always, the Cut Muscle design puts the center of gravity in the ideal location for a consistent ball flight. The MP-60 has a very traditional “blade-like” look and features the Mizuno Grain Flow Forged construction. Mizuno MP-60 Irons perfectly combine the soft hitting feel of grain flow forged with easy playability of cavity back clubhead. The mid and long irons has higher trajectory while short irons are more aggressive. Mizuno has always been known for their quality forged products and this iron is no exception. The True Temper Dynamic Gold steel shaft is a perfect fit in this iron and most players will find no need to upgrade here.

The following is the test results. This iron feels great, looks great and does everything a blade can do. The sole and top lines are thin and the club looks very nice from above. The offset is minimal and this helps the better player to work the ball. The True Temper Dynamic Gold shafts work great and help keep the ball flight fairly low. If your handicap isn’t in the single digits you should probably keep looking. If you’re a decent player and a good ball striker you might want to treat yourself and have a look at these ones!


© http://mizuno-club.blogspot.com/. All Rights Reserved.

No comments:

Post a Comment