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A superb handmade chef' s knife forged by Naoki Mazaki
21cm blade with San Maï design: superimposed 3 layers of steel
Japanese Shirogami #2 steel core with approx. 1.3% carbon content
Rockwell hardness: 62 HRC - Excellent edge retention
Octagonal handle suitable for right- and left-handed use
Made of laurel wood - Black buffalo horn bolster
Hand-sharpened by the blacksmith on a Sharpening stone
Made in Sanjo, Japan by young blacksmith Naoki Mazaki
Knife with high carbon content: careful maintenance required
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This hand-forged chef's knife was made by Naoki Mazaki san, a young Japanese blacksmith. He practises his craft in his own workshop in Niigata province, Japan. His unique story is worth sharing: when he was young and unsure of what career he wanted to follow, he decided to travel the length and breadth of Japan by motorcycle to find his way! Stopping in Sanjo (Niigata province), he was fascinated by the work carried out by the local blacksmiths, and decided to make it his profession.
After a five-year training course with the Yoshikane brand, he decided to set up his own workshop, focusing on traditional techniques. Today, he creates his own knives using mainly Shirogami 2 and Aogami steels, which he finishes in the purest respect for tradition, giving his creations an authentic look that he particularly appreciates.
The blacksmith's reputation is such that it takes an average of 2 years to obtain one of his knives! This testifies to the recognition of his expertise.
The 21cm blade of this gyuto knife features a Japanese San Maï structure. These terms mean "3 layers" and give a good indication of the blade's structure. The blade is composed of a rigid steel core, which is then surrounded by a softer layer of steel, folded on either side. This gives the blade excellent balance while protecting the core.
Naoki Mazaki usedShirogami #2 steel for the heart of the knife. This alloy, well known to chefs as White Steel 2, is produced by the steel manufacturer Hitachi, supplier to many Japanese blacksmiths. Shirogami #2 steel is known for its high purity, which can be observed under a microscope thanks to its incredibly uniform structure. It is considered the closest steel to the tamahagane used to forge traditional swords. This alloy is easy to sharpen, which means it can be honed to a razor-sharp finish. With a carbon content of between 1.2 and 1.4%, it achieves close to 62 HRC on the Rockwell scale.
This rigid core is surrounded bya layer of softer iron, sandwiching it by being folded on either side. This outer layer gives flexibility to the core while preserving it. As a result, it becomes less susceptible to impact and breakage during cutting. The various superimposed layers of steel are visible on the underside of the blade, forming a random wavy pattern along the entire length of the cutting edge.
Superb authentic kanji have been engraved on both sides of the blade, giving it an extra touch of character. The blade is then hand-polished to an elegant mirror finish.
Naoki Mazaki is also a master sharpener, which means he has hand-sharpened the knife himself using several sharpening stones. The result is an impeccable edge. By the way, whenever necessary, your knife should be stone-sharpened.
Your handcrafted Japanese knife has been cut into an octagonal shape, offering you a very comfortable grip and suitable for all cooks, whether left- or right-handed. This shape ensures easy handling and is ideal for intensive cutting sessions.
Laurel wood has been chosen for the handle. This species is recognized by its very light color and light veining. Laurel is strong and easy to work, making it ideal for knife handles. Its soft touch is also highly appreciated. A black buffalo horn bolster has been added to the handle, linking it to the blade.
Wood paste fills the gaps where the blade fits into the handle. It makes the knife perfectly watertight, preventing water infiltration and the insertion of cut food.
Your handcrafted forged knife is made from top-of-the-range materials, which is why it's important to maintain it with the utmost care.
As the blade contains a high proportion of carbon, it must be cleaned exclusively by hand, and never in a dishwasher or in the sink. Use a soft sponge and a suitable soap, avoiding wetting the knife handle as much as possible. After washing, wipe the knife dry immediately, removing all traces of water, then store it in a dry place.
Note also that even with perfect care, the blade may change color slightly over time: this is perfectly normal! The carbon in the alloy makes it reactive to external elements such as the acidity of certain foods or humidity in the air. You can add a littleoil to the blade from time to time to protect it.
KnifeLeader has selected the finest handcrafted Japanese knives for you!
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