Blacksmith Naoki Mazaki

Who am I?

I'm Japanese blacksmith Naoki Mazaki, making handcrafted kitchen knives in Sanjo.

Located in the Chubu region, Sanjo was first known as a nail-making center, playing a key role in the region's economic revival. Local blacksmiths then diversified their skills, turning to the forging of outdoor knives and agricultural implements.

Many years later, with the rise of industrialization in Japan, the blacksmiths' manual work gradually gave way to machines. It was at this point that these craftsmen chose to devote themselves to the manufacture of Japanese kitchen knives.

Subsequent generations of blacksmiths have inherited this know-how, perpetuating the tradition. Ancestral forging techniques have been passed down to the present day, and I use them to make my handcrafted knives.

My background is rather atypical: when I was younger, I didn't know what profession to pursue. It was during a motorcycle trip across Japan that I discovered the town of Sanjo in Niigata prefecture. I was very interested in the art of blacksmithing practiced by local craftsmen, and that's why I decided to make it my profession.

I apprenticed for 5 years with the Yoshikane brand, then set up my own workshop to manufacture my own range of Japanese knives.

My work

I specialize in carbon steels such as Shirogami andAogami. These alloys enable me to produce blades with a sharp, long-lasting edge for top-quality cutting performance.

I also like to add traditional finishes to the blades of my handcrafted Japanese knives. This gives them an authentic look that represents Japanese cutlery craftsmanship.

I also have a wealth of knowledge as a master sharpener, so I sharpen my blades myself using different sharpening stones.

Our favorite knife

Our team's favorite knife is the Naoki Mazaki WS2 Black Nashiji 21cm Japanese gyuto knife!

This Japanese kitchen knife features a San Maï ("3-layer") structure with a core of Shirogami #2 steel. This alloy has a high carbon content of around 1.3%, giving this blade a hardness of 62HRC on the Rockwell scale for a sharp, precise edge!

The core of this Japanese knife is then surrounded by a layer of softer iron to ensure optimum protection and flexibility.

The Black Nashiji finish gives the impression that the surface has not been polished, adding character and authenticity to your handcrafted knife.

The handle is made of ebony, a precious wood with warm, elegant tones. It is completed by a black buffalo horn bolster, linked by a white micarta ring that adds a touch of refinement to the whole.

Find all Japanese knives forged by Naoki Mazaki on KnifeLeader.eu!