Japanese Artisan Nakiri Knife 16.5cm Naoki Mazaki WS2 Black Nashiji

A blade with a traditional Black Nashiji finish

This nakiri knife features a 16.5cm blade with a Japanese structure called San Maï. This term translates as "3 layers" in French and is a good indicator of the blade's construction. The blade contains a core of rigid steel, enveloped by a layer of softer steel that sandwiches it. This structure protects the blade's core while providing optimum balance.

The blacksmith choseJapanese Shirogami #2 steel, also known as White Steel 2, to design the knife's core. This alloy, well known to chefs, is manufactured by the famous steelmaker Hitachi, who 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 tamahagane, traditionally used to forge swords. The 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.

Next, the core is wrapped ina layer of softer iron to create a sandwich structure by folding in on either side of the core. This outer layer provides flexibility and protection to the core. This design makes the knife less sensitive to impact, so it is more resistant to breakage during use. The different layers of steel create a random wavy pattern visible along the edge.

The blade features a superb Black Nashiji finish, giving it a rustic, authentic appearance. It looks as if it has not been polished and has retained its black color. The Black Nashiji look is reminiscent of a rough forged finish, and has given its name to the range from which the nakiri comes. Traditional kanji engraved on either side of the blade reinforce its authentic character.

Finally, the blade has been sharpened on various stones by the blacksmith, who is also a master sharpener, to give you an impeccable edge. Please note that your knife should be stone-sharpened whenever necessary.

A precious ebony handle

This handcrafted Japanese knife features an octagonal-shaped handle that guarantees comfort and maneuverability when cutting, even over long periods of use. What's more, an octagonal handle is suitable for both left- and right-handed cooks.

The handle is made from ebony, a precious wood with warm tones. This dense wood resists cracking, making it an ideal choice for everyday use. To complete the handle, a black buffalo horn bolster has been added, bringing balance and harmony to the whole. A thin white micarta ring elegantly delineates the two materials.

Finally, wood pulp has been added to fill the space where the blade fits into the handle. This makes the knife completely watertight, preventing cut food and water from getting inside.

Caring for my handcrafted Japanese knife

It's essential to take the utmost care of this Japanese nakiri knife, made from high-quality materials, to ensure its long-term durability.

The knife should only be cleaned by hand. Never put it in the dishwasher or leave it to soak in the sink. Use a non-abrasive sponge and mild detergent to clean the blade, taking care not to wet the handle. After cleaning, carefully wipe the knife dry to remove all traces of moisture, then store it in a dry place.

Due to the high carbon content of the blade, 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 (tomatoes, peppers, etc.). To protect and maintain the blade, you can apply a littleoil from time to time.

Find out more about young blacksmith Naoki Mazaki

Your nakiri was forged by Naoki Mazaki san, a talented young Japanese blacksmith who practices his art in his workshop in Niigata province, Japan. His unique story deserves to be told: when he was younger and didn't know what career to choose, he set out on a motorcycle journey across Japan to find his way! It was during a stopover in Sanjo, Niigata province, that he became fascinated 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, before setting up his own workshop. Today, he forges his own knives using mainly Shirogamo 2 and Aogami steels, to which he applies a traditional finish to give them an authentic look that is particularly close to his heart.

Naoki Mazaki san enjoys such a reputation 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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