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This top-of-the-range artisan chef' s knife forged by Naoki Mazaki
18cm blade with San Maï design: 3 superimposed layers of steel
Japanese Shirogami #2 steel core with ≈1.3% carbon content
Rockwell hardness: 62 HRC - Long-lasting cutting edge
Octagonal handle made of precious ebony wood
Fine white micarta ring - Black buffalo horn bolster
Hand sharpening on Sharpening stone by blacksmith
Made in Sanjo, Japan, by young blacksmith Naoki Mazaki
Knife with high carbon content: requires meticulous maintenance
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This Japanese chef' s knife was forged by Naoki Mazaki, a talented young Japanese blacksmith with his own workshop in Niigata province, Japan. His unique story deserves to be told: when he was younger and didn't know what profession to choose, he decided to take a motorcycle trip around Japan to find his way! Stopping off at Sanjo, in Niigata province, he was captivated by the work of the local blacksmiths. It was then that he decided to make blacksmithing his profession.
Naoki 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 to give them the authentic look that is so dear to his heart.
Naoki Mazaki san is so renowned that the average waiting time for one of his knives is two years! This shows just how much his talent is recognized.
The gyuto knife features an 18cm blade with a Japanese structure known as San Maï. In French, these terms translate as "3 layers" and show just how the blade is constructed. It's composed of a rigid steel core that's enveloped by a layer of softer steel, folded into a sandwich. This structure offers both protection to the blade core and excellent balance.
Naoki Mazaki choseJapanese Shirogami #2 steel, also known as White Steel 2, to create the core of the knife. This alloy, highly prized by chefs, is manufactured by Hitachi, the famous steel manufacturer that supplies many blacksmiths. Shirogami #2 steel is renowned for its high purity and homogeneous structure, which can be observed under a microscope. It is considered the closest steel to the tamahagane used to forge traditional swords. This alloy is also easy to sharpen, guaranteeing high cutting precision. With a carbon content of around 1.3%, it achieves a hardness of almost 62 HRC.
The core is then surrounded bya layer of softer iron, forming a sandwich structure by folding in on either side of the core. This top layer adds flexibility to the core while protecting it. This design makes the knife less sensitive to impact, and therefore more resistant to breakage when cutting. The different layers of steel create an attractive random wave pattern visible along the cutting edge.
The blade has a magnificent Black Nashiji finish, giving it an authentic, rustic appearance. You'd think it hadn't been polished, so it retains its black color. The Black Nashiji finish is reminiscent of a brute forge finish and has given its name to the range from which your 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 himself has sharpened the blade on various stones to give you an impeccable edge. It's important to note that your knife will need to be stone-sharpened when necessary.
The handle is made from ebony, a precious wood characterized by warm tones. This dense wood is resistant to cracking, making it the perfect choice for everyday use. To complete the handle, a black buffalo horn bolster has been added, bringing balance and harmony to the ensemble. A fine white micarta ring elegantly delimits the two materials.
The wood is carved in an octagonal shape, ensuring comfort and ease of handling when cutting, even with prolonged use. What's more, the octagonal handle is equally suitable for left- and right-handed cooks.
Finally, wood pulp fills the space where the blade fits into the handle. This makes the knife completely watertight, preventing cut food and water from penetrating inside.
It's important to take the utmost care of this Japanese knife made from high-quality materials. This way, you'll preserve it for years to come.
The knife must be cleaned by hand. Never put it in the dishwasher or soak it in the sink. Use a mild detergent and a non-abrasive sponge to clean the blade, avoiding wetting the handle. After cleaning, wipe the knife carefully to remove all traces of moisture, then store it in a dry place.
As the blade contains a lot of carbon, it is normal for it to change color slightly over time. Carbon is highly reactive to external elements such as humidity in the air or the acidity of certain foods. To protect and maintain the blade, you can apply a littleoil from time to time.
WS2 Black Nashiji knives are available from KnifeLeader!
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