Naoki Mazaki WS2 Black Nashiji 21cm Japanese handmade gyuto knife

A superb octagonal ebony handle

This Japanese chef knife features a handle made from ebony, a precious wood recognized by its warm tones. This dense, crack-resistant wood is perfect for regular to daily use. To complete the handle, a black buffalo horn bolster has been added. It brings harmony and balance to the whole. A fine white micarta ring elegantly delimits the two materials.

The wood has been worked into an octagonal shape that guarantees comfort and maneuverability when cutting, even during intensive sessions. What's more, the octagonal handle is equally suitable for right- and left-handed cooks.

Finally, wood pulp fills the space between the blade and the handle, ensuring a perfect seal. Pieces of food and water cannot get inside.

A Black Nashiji blade with San Maï structure

The gyuto knife blade measures 21cm and features a Japanese design called San Maï, which means "3 layers" in French. The terms clearly show how the blade is constructed: it is made up of a core of rigid steel that is enveloped by a layer of softer iron, thus forming a sandwich. This structure provides both protection for the blade core and excellent balance.

The blacksmith created the core in Japanese Shirogami #2 steel (also known as White Steel 2), an alloy much appreciated by chefs. The steel is produced by the world-famous Hitachi steelworks, which supply a large number of blacksmiths. Shirogami #2 steel is renowned for its high purity and homogeneous structure, which can be seen under a microscope. It is considered the closest steel to tamahagane, which is used to forge traditional swords. This alloy is also easy to sharpen, guaranteeing enhanced cutting precision. With a carbon content of around 1.3%, it achieves a hardness of around 62 HRC.

This Shirogami #2 core is then surrounded bya layer of softer iron, forming a sandwich structure that folds in on either side of the core. This outer layer adds flexibility to the core while protecting it. This structure makes the knife less sensitive to impact, and therefore more resistant to breakage during use. The different layers of steel create an attractive random wave pattern visible along the edge.

A beautiful Black Nashiji finish has been applied to the blade, giving it an authentic, rustic character. It gives the impression that it has not been polished and has retained its black hue. The Black Nashiji finish is reminiscent of a brute forge finish, and has given its name to the range from which your chef's knife derives. What's more, you'll notice traditional kanji engraved on either side of the blade, reinforcing its authenticity.

Finally, as Naoki Mazaki is also a master sharpener, he has personally sharpened the blade on several stones to give you an impeccable edge. Please note that your knife should be stone-sharpened when necessary.

How do I care for a handcrafted Japanese knife?

It's essential to take the utmost care of your Japanese knife, made from high-quality materials, to preserve it over time.

To clean your knife, do not use the dishwasher or soak it in the sink. Wash your knife exclusively by hand, with a non-abrasive sponge and mild soap, avoiding wetting the handle. After washing, wipe the knife thoroughly dry to remove all traces of water. Store in a dry place.

It is normal to note that the blade, containing a high carbon content, may change color slightly over time. Carbon is highly reactive to external elements such as the acidity of certain foods or humidity in the air, among others. To protect and maintain the blade, you can apply a littleoil from time to time.

The work of the talented Naoki Mazaki

Your knife is the work of Naoki Mazaki san, a talented young blacksmith with his own workshop in Japan's Niigata province. His singular story is worth sharing: 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! When he stopped in Sanjo, Niigata province, he was fascinated by the work of the local blacksmiths. It was then that he decided to become a blacksmith himself.

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

His reputation is so strong that the average waiting time for one of his knives is two years! This testifies to the recognition of his expertise.

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