Naoki Mazaki WS2 Black Nashiji 15cm handmade Japanese Utility knife

A typically Japanese San Mai blade

This Universal knife features a 15cm blade with a Japanese structure called San Maï. This translates as "3 layers" in French and recalls how the blade is constructed. It consists of a rigid steel core surrounded by two layers of softer steel, folded on either side. This protects the blade's core and gives it optimum balance.

Naoki Mazaki designed the blade's core usingShirogami #2 steel, also known as White Steel 2. This Japanese alloy is highly prized by chefs and is manufactured by steelmaker Hitachi, which 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, used to forge traditional swords. This alloy is also easy to sharpen, offering great cutting precision. With a carbon content of around 1.3%, it achieves a hardness of almost 62 HRC.

The Shirogami #2 core is wrapped in a protectivelayer of softer iron, forming a sandwich structure by being folded over on either side of the core. This outer layer provides flexibility to the core while protecting it. This design makes the knife less sensitive to impact, reducing the risk of breakage during use. Alternating layers of steel are visible along the edge, creating random wave patterns.

The blade features a beautiful Black Nashiji finish, giving it a rustic, authentic appearance. It gives the impression that the blade has not been polished and has retained its black color. The Black Nashiji finish is reminiscent of that called brute de forge, 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.

As the blacksmith is also a master sharpener, he has personally sharpened the knife by hand, using several sharpening stones to obtain a perfect edge. In fact, it's more than advisable to sharpen your knife with a stone to maintain its performance when the need arises.

A precious ebony handle

The knife's handle is made from ebony wood, a precious species with warm tones, whose density offers ideal protection against the risk of cracking. Ebony wood is ideally suited to regular, everyday use in the kitchen, thanks to its long durability. A black buffalo horn bolster completes the handle, bringing harmony and balance to the knife. A fine white micarta ring elegantly separates the two materials.

The wood is cut in an octagonal shape to ensure both comfort and handling when cutting, even when used for long periods. What's more, this handle shape is suitable for both right- and left-handed users.

Wood pulp has been added to fill the gaps where the blade fits into the handle, ensuring that the knife is completely watertight. This prevents cut food and cleaning water from penetrating inside.

Ideal care for this top-of-the-range knife

It's essential to take the utmost care of this handcrafted knife, made from high-quality materials, to guarantee its longevity.

As the blade of this knife has a high carbon content, it is imperative to clean it by hand, avoiding the dishwasher and leaving it to soak in the sink. Use a mild soap and a non-abrasive sponge to wash the blade, taking care not to wet the handle. After washing, carefully wipe the knife dry to remove all traces of moisture, then store it in a dry place.

The blade may also change color slightly over time due to its carbon content, which is perfectly normal. Carbon is highly reactive to external elements such as humidity in the air or acidity in food. To protect and maintain the blade, you can apply a small amount ofoil to it from time to time.

The work of the talented Naoki Mazaki

Your top-of-the-range Japanese knife was created by Naoki Mazaki san, a talented young blacksmith. He practises his craft in his 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 traveled all over Japan by motorcycle 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 make blacksmithing his profession.

After five years' training with the Yoshikane brand, Naoki Mazaki decided to set up his own workshop. Today, he makes his own knives using mainly Aogami and Shirogami 2 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 so strong that the average waiting time for one of his knives is 2 years! This testifies to the recognition of his expertise.

KnifeLeader has selected the finest Japanese forged knives for you!