Naoki Mazaki WS2 Black Nashiji 12cm handmade Japanese Utility knife

Meet talented blacksmith Naoki Mazaki

This handcrafted Japanese knife was made by Naoki Mazaki, a young blacksmith. He practises his craft in his own workshop in Niigata province, Japan. His unique journey is worth sharing: when he was young and didn't know what profession to pursue, he traveled all over Japan by motorcycle to find his calling! Stopping in Sanjo, Niigata province, he was fascinated by the work of the local blacksmiths. It was then that he decided to become a blacksmith.

He then trained for five years with the Yoshikane brand before setting up his own workshop. Today, he forges his own knives using mainly Shirogami 2 and Aogami steels, to which he adds a traditional finish to give them the authentic look that is so dear to him.

Naoki Mazaki is so renowned 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 typically Japanese blade for this Universal knife

Your Universal knife features a 12cm blade with a Japanese structure called San Maï. These words mean "3 layers" in French and refer to the way the blade is constructed. It contains a core of rigid steel surrounded by two layers of softer steel, folded on either side. This provides optimum balance while protecting the core of the blade.

The blacksmith designed the blade's core fromJapanese Shirogami #2 steel, an alloy also known as White Steel 2. This steel, much appreciated by chefs, is produced by the Hitachi steelworks, which supplies a large number of blacksmiths. Shirogami #2 steel is renowned for its high purity, whose highly homogeneous structure can be observed 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, enabling extremely precise cutting. With a carbon content of around 1.3%, it achieves a hardness of around 62 HRC.

The Shirogami #2 core is surrounded bya layer of softer iron that protects it, creating a sandwich structure by being folded on either side of the core. This outer layer adds flexibility to the core while protecting it. This design makes the knife less sensitive to impact, and therefore less likely to break when cutting. The various superimposed layers of steel are visible along the cutting edge, creating random undulations.

The blade is superbly finished with a technique called Black Nashiji. This finish gives the blade a rustic, authentic appearance, giving the impression that it has not been polished and has retained its black hue. This finish is reminiscent of that called brute de forge, and has given its name to the range to which the knife belongs. What's more, you'll also notice traditional kanji engraved on either side of the blade, reinforcing its character.

Also a master sharpener, Naoki Mazaki has hand-sharpened the knife himself, using several whetstones to obtain an impeccable edge. In addition, it is highly recommended to sharpen your knife with a stone to maintain its performance when necessary.

High-quality octagonal handle

The octagonal shape of this knife's handle offers comfort and maneuverability during cutting, even with prolonged use. What's more, this type of handle is suitable for both right-handed and left-handed users, making it versatile.

The wood used to make the handle is ebony, a magnificent warm-toned species whose density offers ideal protection against cracking. Ebony wood is ideally suited to regular, everyday use in the kitchen, as it is durable. A black buffalo horn bolster completes the handle, bringing harmony and balance to the knife. A thin white micarta ring separates the two materials.

Finally, wood pulp fills the area where the blade fits into the handle, making the knife completely watertight. This prevents cleaning water and cut food from entering.

The right care for my artisan knife

As this Japanese kitchen knife is made from top-of-the-range materials, it's important to give it the utmost care to ensure its longevity.

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

Again, due to the carbon content of the blade, it may change color slightly over time. This is quite normal: carbon is highly reactive to external elements such as the acidity of food or the humidity in the air. To protect and maintain it, you can apply a small amount ofoil to it from time to time.

Naoki Mazaki knives are available on our site!