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A high-end bunka knife by Naoki Mazaki
16.5cm blade with San Maï structure: superimposed 3 layers of steel
Shirogami #2 Japanese steel core (approx. 1.3% carbon)
Hardness: 62 HRC - Very good edge retention
Octagonal laurel wood handle for right- and left-handed use
Black buffalo horn bolster - Optimum balance
Hand-sharpened on a Sharpening stone by the blacksmith
Forged in Sanjo, Japan by young Naoki Mazaki
Knife with high carbon content: requires careful maintenance
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This bunka was made by Naoki Mazaki san, a young Japanese blacksmith. He practises his craft in his workshop in Niigata province, Japan. When he was young and undecided about his future career, he decided to tour Japan on his motorcycle to find his way! When he stopped in Sanjo, in Niigata province, he was captivated by the work of the local blacksmiths, and it was then that he decided to make blacksmithing his profession.
After five years' training with the Yoshikane brand, Naoki Mazaki decided to launch his own workshop, focusing on traditional techniques. Today, he forges his knives using mainly Shirogami 2 and Aogami steels to which he gives a traditional finish. This approach gives his creations an authentic look that is particularly close to his heart.
His reputation is so strong that the average wait for one of his knives is 2 years! This testifies to the exceptional quality of his craftsmanship.
The blade of your bunka knife measures 16.5cm and is designed with a Japanese structure called San Maï. This term means "3 layers" and is a clear indication of the blade's construction. Indeed, the blade features a rigid steel core surrounded by a layer of softer steel folded on either side. This construction gives the blade optimum balance and protects its core.
The heart of the knife is made by Naoki Mazaki from Shirogami #2 steel. This Japanese alloy, also known as White Steel 2, is renowned among chefs and is produced by steelmaker Hitachi, which supplies many blacksmiths. Shirogami #2 steel is known for its high purity: its highly uniform structure can be observed under a microscope. It is considered the closest steel to tamahagane, used to forge traditional swords. This alloy remains easy to sharpen, offering the possibility of obtaining an extremely precise cutting edge. With a carbon content of between 1.2% and 1.4%, it achieves a hardness of almost 62 HRC.
The blade's rigid core is enveloped by a layer ofsofter steel, forming a folded sandwich on each side. This outer layer adds flexibility to the core while protecting it. As a result, the knife is more resistant to impact and breakage when cutting. The various superimposed steel layers are visible along the cutting edge, creating a random wavy pattern.
Elegant kanji are engraved on both sides of the blade, giving it a very authentic character. The blade has also been hand-polished to an elegant mirror finish.
As the blacksmith is also a master sharpener, he himself has sharpened the knife on various whetstones to give it a perfect edge. In fact, whenever the need arises, we recommend that you sharpen your knife with the stone.
The handle is made from laurel wood, a species characterized by its light color and subtle veining. Laurel is both resistant and easy to work with, making it the perfect choice for knife handles. What's more, its soft touch is very pleasant. To complete the ensemble, a black buffalo horn bolster has been added to the handle, creating harmony with the blade.
This handcrafted Japanese knife features an octagonal handle, making it very comfortable to hold and suitable for all cooks, whether left- or right-handed. This shape guarantees ideal handling and is ideal for intensive cutting sessions.
Finally, the space where the blade fits into the handle has been filled with wood putty, making it perfectly watertight. Water from the various cleaning operations, as well as the food being cut, cannot get inside.
This top-of-the-range Japanese knife is made from top-quality materials, so it's important to take the utmost care to preserve it.
As the blade is made up of a lot of carbon, it is important to clean it by hand only, never putting it in the dishwasher or leaving it to soak in the sink. Use a mild soap and a non-abrasive sponge, taking care not to wet the knife handle. After washing, wipe the knife dry immediately to remove all traces of water, then store it in a dry place.
Note that even with impeccable care, it is normal for the blade to change color slightly over time. This is due to the presence of carbon in the alloy, which makes it highly reactive to external elements such as humidity or the acidity of certain foods. To protect the blade, a littleoil can be applied from time to time.
All Naoki Mazaki WS2 polished knives are waiting for you on our site!
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