Naoki Mazaki WS2 polished japanese 9cm paring knife

The work of young blacksmith Naoki Mazaki

This handcrafted paring knife was forged by Naoki Mazaki san, a young Japanese blacksmith whose workshop is located in Niigata province. When he was young and unsure of his future career, he travelled the length and breadth of Japan by motorcycle to find his way! When he arrived in Sanjo, Niigata province, he was fascinated by the work of the local blacksmiths, and decided to make blacksmithing his profession.

After 5 years training with the Yoshikane brand, Naoki decided to set up his own workshop, focusing on traditional methods. Today, he makes his knives using mainly Aogami and Shirogami 2 steels, which he works to give them the authentic look that is particularly dear to him.

Naoki Mazaki is so renowned that the average waiting time for one of his knives is 2 years! This demonstrates the exceptional quality of his work.

A knife with an ergonomic laurel handle

This knife features a handle made from laurel wood, a species distinguished by its light color and subtle grain. Laurel is a robust wood that's easy to work with, making it the perfect choice for knife handles. What's more, its soft touch is very pleasant. A black buffalo horn bolster has been added to the handle, creating harmony with the blade and bringing balance to the whole.

The octagonal shape of the handle makes it comfortable and suitable for all cooks, whether left- or right-handed. This shape ensures perfect handling and is ideal for long cutting sessions.

The area where the blade enters the handle is filled with wood pulp, making the knife completely watertight. This prevents food and cleaning water from getting inside.

The high-performance blade with Japanese San Maï structure

This top-of-the-range Japanese knife features a 9cm blade with a structure called San Maï. This Japanese design literally means "3 layers" in French, which illustrates how the blade is constructed. It comprises a rigid steel core surrounded on either side by a folded layer of softer steel. This design gives the blade optimum balance while protecting its core.

The core is made of Japanese Shirogami #2 steel, an alloy also known as White Steel 2 and much appreciated by chefs. It is produced by Hitachi, the world-famous steelmaker that supplies a large number of blacksmiths. This steel is renowned for its high purity, whose highly homogeneous structure can be observed under a microscope. It is considered the closest steel to tamahagane, which was used to forge traditional swords. What's more, this steel is easy to sharpen, resulting in an extremely precise cutting edge. With a carbon content of between 1.2% and 1.4%, it achieves a hardness of around 62 HRC on the Rockwell scale.

This rigid core is surrounded bya layer of softer steel that creates a sandwich structure by being folded on either side. This top layer adds flexibility to the core while protecting it. This makes the knife more resistant to impact and therefore less likely to break when cutting. The various superimposed layers of steel are visible along the edge, creating a random wavy pattern that adds a touch of elegance.

Elegant kanji are engraved on the front and back of the blade, giving it an authentic character. What's more, the blade has been hand-polished to an elegant mirror finish.

Naoki Mazaki, who is also a master sharpener, has personally sharpened the knife on various whetstones to give it an impeccable edge. We strongly recommend that you sharpen your knife with a stone whenever necessary.

Taking care of my traditional Japanese knife

This top-of-the-range knife has been manufactured using top-quality materials, making it a precious object that needs to be very carefully looked after.

The blade should only be washed by hand due to its high carbon content. Do not put the knife in the dishwasher, and never leave it to soak in the sink. Use a mild soap and a non-abrasive sponge, taking care not to wet the knife handle. After cleaning, dry the knife immediately to remove all traces of moisture, then store it in a dry place.

Please note that even with impeccable care, it is normal to notice a slight change in the color of the blade over time. This is due to the presence of carbon in the alloy, an element that is highly reactive to external elements such as the acidity of certain foods or the humidity in the air. To protect the blade, a small amount ofoil can be applied from time to time.

Discover all Naoki Mazaki forged knives on our website!