Naoki Mazaki WS2 24cm sujihiki polished japanese craft knife

A sujihiki knife with a high-end blade

This sujihiki, the Japanese equivalent of a slicing knife, features a 24cm blade with a San Maï structure. This Japanese design translates as "3 layers" in French, which aptly reflects the blade's structure. It is composed of a rigid steel core surrounded by a layer of softer steel folded on either side. This design gives the blade optimum balance while protecting its core.

The blade's core is made ofJapanese Shirogami #2 steel, also known as White Steel 2, and is highly prized by chefs. This steel is produced by Hitachi, the world-famous steel manufacturer that supplies many blacksmiths. It is renowned for its high purity and homogeneous structure, which can even be observed under a microscope. It is considered the closest steel to tamahagane, traditionally used for forging swords. What's more, this steel is easy to sharpen, resulting in an extremely precise cutting edge. With a carbon content of between 1.2% and 1.4%, it achieves a hardness of around 62 HRC.

Next, the rigid core is enveloped bya layer of softer steel that creates a sandwich structure by being folded on either side. This outer layer adds flexibility to the core while protecting it. This makes the knife more resistant to impact and less likely to break when cutting. The various superimposed layers of steel are visible along the edge, creating a random wavy pattern that adds an elegant touch.

The blade features elegant kanji engraving on the front and back, giving it an authentic character. It has also been hand-polished to an elegant mirror finish.

AsNaoki Mazaki is also a master sharpener, he sharpened the knife himself on various whetstones to give it a perfect edge. In fact, we strongly recommend that you sharpen your knife with a stone whenever necessary.

Ergonomic handle in light laurel

Your Japanese knife comes with a handle made from laurel wood, a species distinguished by its light color and subtle veining. Laurel is a solid wood that remains easy to work with, making it the ideal choice for knife handles. What's more, its soft texture makes it very pleasant to the touch. A black buffalo horn bolster has been added to the handle, creating harmony with the blade and ensuring optimum balance for the knife.

The handle is octagonal in shape, making it easy to handle and suitable for long cutting sessions. It's a comfortable shape that's equally suited to all cooks, whether right- or left-handed.

The space where the blade fits into the handle is filled with wood pulp, to make the knife completely watertight. This prevents bits of food and water from cleaning from entering the knife.

How do I care for this top-of-the-range sujihiki?

This traditional Japanese knife has been crafted from top-quality materials, making it a precious item that requires the utmost care.

Because of its high carbon content, the knife's blade must be washed by hand. Do not soak the knife in the sink, and never put it in the dishwasher. When cleaning, use a non-abrasive sponge and mild soap, avoiding wetting the handle. After cleaning, be sure to dry the knife immediately to remove all traces of moisture, then store it in a dry place.

It's normal to notice a slight variation in the color of the blade over time, even when you take the utmost care of your knife. This is due to the presence of carbon in the alloy, an element highly reactive to external elements such as humidity in the air or the acidity of certain foods. To protect the blade, you can apply a small amount ofoil from time to time.

A few words about blacksmith Naoki Mazaki

This handcrafted knife was made by Naoki Mazaki san, a young Japanese blacksmith whose workshop is located in the Niigata region. His singular career path is worth sharing: when he was young and undecided about his professional future, he traveled all over Japan by motorcycle to find his way! It was when he arrived in Sanjo, in the Niigata region, that he discovered the trade of local blacksmiths that captivated him. He then decided to become a blacksmith himself.

After 5 years' training with the Yoshikane brand, Naoki decided to set up his own workshop, focusing on traditional methods. Today, he makes his knives using mainly Aogami and Shirogami 2 steels, to which he gives an authentic look that is particularly close to his heart.

Naoki Mazaki san is so renowned that the average waiting time for one of his knives is 2 years! This testifies to the exceptional breadth of his expertise.

WS2 polished knives await you on KnifeLeader.eu!