Naoki Mazaki WS2 Black Nashiji 9cm Japanese handmade paring knife

A handmade knife with an authentic Japanese blade

This paring knifefeatures a 9cm blade with a Japanese structure called San Maï. This term means "3 layers" in French and describes the construction of the blade. It is composed of a rigid steel core surrounded by two layers of softer steel, folded on either side. This design gives the blade optimum balance while protecting its core.

Naoki Mazaki chose Shirogami #2 steel to create the knife's core. This Japanese alloy, also known as White Steel 2, is highly prized by chefs and is produced by the steel manufacturer Hitachi, which supplies many blacksmiths. Shirogami #2 steel is known for its high purity, with a highly homogeneous structure that can be observed under a microscope. It is considered the closest steel to tamahagane, used for forging traditional swords. This alloy is also easy to sharpen, enabling extreme cutting precision. With a carbon content of around 1.3%, it achieves a hardness of almost 62 HRC on the Rockwell scale.

This rigid core is surrounded bya layer of softer iron, forming a folded sandwich on either side of the blade. This top layer adds flexibility to the core while protecting it. This design makes the knife less susceptible to impact, and therefore to breakage during cutting. The various superimposed layers of steel are visible along the cutting edge, creating a random wavy pattern.

The blade features a superb Black Nashiji finish. This technique gives the blade an authentic rustic look, giving the impression that it has not been polished and has retained its black hue. This finish is reminiscent of a brute forge finish and has given its name to the range from which this paring knife originates. You can also see traditional kanji engraved on both sides of the blade, further emphasizing its character.

As Naoki Mazaki is also a master sharpener, he has personally hand-sharpened the knife using several whetstones to achieve an ultra-sharp edge. In fact, we strongly recommend sharpening your knife with a stone whenever necessary.

A top-of-the-range ebony handle

The handle of this handcrafted Japanese knife is made of ebony, a superb warm-toned species that is dense and therefore ideally protected against cracking. Ebony wood is ideal for regular to daily use in the kitchen, as it is long-lasting. A black buffalo horn bolster completes the ensemble, bringing balance and harmony to the knife. The two materials are delicately separated by a white micarta ring.

The handle is octagonal in shape, providing comfort and maneuverability when cutting, even over long periods of use. What's more, an octagonal handle is suitable for both right-handed and left-handed users.

Finally, wood pulp has been added where the blade fits into the handle. Your knife is perfectly watertight, so no food or water can get inside.

The work of blacksmith Naoki Mazaki

Your knife has been crafted by Naoki Mazaki san, a young Japanese blacksmith. He practises his craft in his own workshop in Niigata province, Japan. His unique story deserves to be told: when he was young and didn't know what job to do, he set off on a motorcycle journey across Japan to find his way! When he stopped in Sanjo, Niigata province, he was captivated by the work of the local blacksmiths. It was then that he decided to make blacksmithing his profession.

He trained for five years with the Yoshikane brand, then decided to set up his own workshop. Today, he makes his own knives using mainly Aogami and Shirogami 2 steels, to which he gives a traditional finish to give them an authentic look that is particularly close to his heart.

Naoki Mazaki's reputation is such that the average wait for one of his knives is 2 years! This truly testifies to the recognition of his expertise.

How to care for a top-of-the-range Japanese knife

Your Japanese kitchen knife is made from the highest quality materials. Careful maintenance is essential to preserve it.

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

As the knife contains a lot of carbon, the blade may naturally change color slightly over time. It is in fact highly reactive to external elements such as the acidity of food or humidity in the air. To protect and nourish it, you can occasionally apply a littleoil.

All Naoki Mazaki WS2 Black Nashiji knives are available on our site!