Naoki Mazaki WS2 Black Nashiji 24cm Japanese handmade sujihiki knife

Meet young Naoki Mazaki

This handcrafted knife was forged by Naoki Mazaki, a highly talented young blacksmith with his own workshop in Japan's Niigata province. His unique story deserves to be told: when he was younger and didn't know what profession to pursue, he decided to take a motorcycle trip across Japan to find his way! Stopping in Sanjo, Niigata province, he was captivated by the work of the local blacksmiths. It was then that he decided to become a blacksmith himself.

Naoki trained for five years with the Yoshikane brand, then decided to set up his own workshop. Today, he forges his knives using mainly Shirogami #2 and Aogami steels, to which he gives a traditional finish. This gives them the authentic look that is so important to him.

The young blacksmith is so renowned that the average waiting time for one of his knives is two years! This testifies to the recognition of his talent.

A top-of-the-range blade with traditional Black Nashiji finish

This sujihiki has a 24cm blade built according to the San Maï structure. This Japanese term translates as "3 layers" in French, and is a good indication of the blade's design. It is composed of a rigid steel core which is enveloped by a layer of softer iron, creating a sandwich structure. This provides both excellent balance to the blade and great protection to the core.

Naoki Mazaki has created the blade's core from Shirogami #2 steel (also known as White Steel 2), a Japanese alloy highly prized by chefs. The steel is produced by the world-famous steelmaker Hitachi, supplier to a large number of blacksmiths. Shirogami Steel #2 is renowned for its homogeneous structure, which can be seen under a microscope, and its high purity. In fact, it is considered the closest steel to the tamahagane used to forge traditional swords. This alloy is also easy to sharpen, guaranteeing extreme cutting precision. With a carbon content of around 1.3%, it achieves a hardness of around 62 HRC.

This rigid Shirogami #2 core is then enveloped ina layer of softer iron, forming a sandwich structure that folds in on either side of the core. This top layer provides flexibility as well as protection. The structure makes the knife less sensitive to impact, and therefore more resistant to breakage when cutting. The different layers of steel create an elegant, random wave pattern visible all along the cutting edge.

The blade features the magnificent Black Nashiji finish, giving it a rustic, authentic appearance. The blade has retained its black tint, and looks as if it has not been polished. The Black Nashiji finish is reminiscent of a brute forge finish, and has given its name to the range from which this Japanese slicing knife derives. Elegant traditional kanji are also engraved on both sides of the blade, reinforcing its authentic character.

To finish with the blade, Naoki Mazaki has personally sharpened it, as he is also a master sharpener. By passing the blade over several sharpening stones, he guarantees the sharpest edge. Please note that your knife will need to be sharpened with a stone when the need arises.

A precious ebony handle

Your sujihiki knife features a handle made from ebony, a luxurious wood recognized by its warm tones. This dense wood is resistant to cracking, making it the ideal choice for regular use in the kitchen. To complete the handle, a black buffalo horn bolster has been added. It balances and harmonizes the knife. A thin white micarta ring elegantly separates the two materials.

The ebony has been cut into an octagonal shape that ensures comfort and maneuverability when cutting, even during intensive sessions. What's more, the octagonal handle is suitable for both right- and left-handed users.

Finally, the space where the blade fits into the handle is filled with wood pulp. Water and cut food cannot get inside, as the knife is perfectly watertight.

How to care for this top-of-the-range Japanese knife

As your knife is made from top-quality materials, it's vital to take the utmost care of it to ensure its long-lasting preservation.

Cleaning your knife should be done by hand, forgetting the dishwasher and soaking it in your sink. Use a non-abrasive sponge and a mild detergent to wash the knife, avoiding wetting the handle. After washing, wipe the knife immediately and thoroughly to remove all traces of water. Finally, store in a dry place.

Over time, the blade may change color slightly: this is perfectly normal. This is due to the high carbon content of the alloy, which is highly reactive to external elements such as the acidity of food or humidity in the air. To protect and maintain the blade, you can occasionally apply a small amount ofoil.

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