Naoki Mazaki WS2 Black Nashiji 18cm Japanese handmade Utility knife

Naoki Mazaki, a talented young Japanese blacksmith

This Universal knife was forged by Naoki Mazaki, a talented young Japanese blacksmith. He practises his craft in his workshop in Japan's Niigata province. His unique story is worth sharing: when he was younger and didn't know what trade to choose, he set off on a motorcycle journey across Japan to find his way! When he stopped in Sanjo, Niigata province, he was fascinated by the work of the local blacksmiths. He then decided to make blacksmithing his profession.

After five years' training with the Yoshikane brand, Naoki decided to set up his own workshop. Today, he makes 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 close to his heart.

Naoki Mazaki's reputation is such that the average waiting time for one of his knives is two years! This just goes to show how much his expertise is recognized.

A superb ebony handle

The handle of this handcrafted knife is octagonal in shape, for optimum comfort and handling when cutting, even during long sessions. What's more, this handle shape is equally suitable for left- and right-handed users.

Ebony wood was chosen for the knife's handle. This precious warm-toned species is dense and resistant to cracking. Ebony is ideally suited to regular to daily use, thanks to its long durability. To complete the handle, a black buffalo horn bolster has been added, bringing harmony and balance to the knife. An elegant white micarta ring separates the two materials.

To finish off the handle, wood pulp has been used to fill the spaces where the blade fits into the handle. The knife is completely watertight: cut food and cleaning water cannot penetrate.

A Japanese blade with a traditional Black Nashiji finish

Your knife features an 18cm blade with a Japanese structure called San Maï, which means "3 layers" in French. The terms refer to the way the blade is constructed. It consists of a rigid steel core surrounded by two layers of softer steel, folded on either side. This design protects the core of the blade while providing optimum balance.

Naoki Mazaki usedShirogami #2 steel, also known as White Steel 2, to manufacture the blade core. This is a Japanese alloy much appreciated by chefs. It is produced by the world-famous steelmaker Hitachi, which supplies many blacksmiths. Shirogami #2 steel is renowned for its high purity and homogeneous structure, which is visible under the microscope. It is considered the closest steel to tamahagane, used for forging 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 core is then surrounded by a protective layer of softer iron, creating a sandwich structure with folds on either side of the core. This top layer adds flexibility to the core while providing protection. This design makes the knife less sensitive to impact, and therefore less likely to break during use. The alternating layers of steel are visible along the edge, creating random wave patterns.

The blade features a beautiful Black Nashiji finish, giving it an authentic, rustic appearance. The blade 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 to which the knife belongs. In addition, traditional kanji are engraved on both sides of the blade, adding to its authentic character.

Naoki Mazaki, also a master sharpener, has hand-sharpened the knife himself, using a variety of whetstones to achieve a razor-sharp edge. In addition, your knife needs to be stone-sharpened to maintain its performance when required.

How to care for a handcrafted Japanese knife

It's important to take special care of this Japanese knife made from high-quality materials. This ensures its long-term durability.

Due to the high carbon content of the blade, the knife must be cleaned by hand. Never use the dishwasher or soak the knife in your sink. Use a non-abrasive sponge and mild soap to wash the blade, taking care not to wet the handle. After washing, immediately and carefully wipe the knife dry to remove any moisture, then store it in a dry place.

Due to its carbon content, the blade may naturally change color slightly over time, which is normal. 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 small amount ofoil from time to time.

Naoki Mazaki WS2 Black Nashiji knives are on our site!