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This superb handmade knife is forged by Naoki Mazaki
16.5cm blade in San Maï design: 3 superimposed layers of steel
Shirogami #2 Japanese steel core (≈1.3% carbon)
Excellent edge retention - Rockwell hardness: 62 HRC
Octagonal handle in light laurel wood
Black buffalo horn bolster
Hand sharpening on a Sharpening stone
Made by Naoki Mazaki in Sanjo, Japan
Carbon knife: requires careful maintenance
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This nakiri knife was forged by Naoki Mazaki, a young Japanese 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 turn to, he decided to travel around Japan on his motorcycle to find his way! Stopping off 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, he decided to open his own workshop, emphasizing traditional techniques. Today, he makes his own knives using mainly Aogami and Shirogami 2 steels, to which he gives a traditional finish, giving his creations an authentic look that is particularly close to his heart.
Naoki Mazaki san is so renowned that the average wait for one of his knives is 2 years! This truly demonstrates the recognition of his expertise.
The 16.5cm blade of your handcrafted knife features a Japanese San Maï structure. These terms mean "3 layers" and indicate how the blade is constructed. It contains a core of rigid steel, which is then surrounded by a layer of softer steel, folded on either side. This gives the blade excellent balance while protecting the core.
To create the knife's core, Naoki Mazaki choseShirogami #2 steel. This alloy, also known as White Steel 2, is highly prized by chefs and is produced by the Japanese steelmaker Hitachi, which supplies many blacksmiths. Shirogami #2 steel is renowned for its high purity: its highly homogeneous structure can be observed under a microscope. It is considered the closest steel to tamahagane, which was used to forge traditional swords. This alloy is also easy to sharpen, enabling extreme cutting precision. With a carbon content of between 1.2% and 1.4%, it achieves a hardness of around 62 HRC on the Rockwell scale.
The rigid core is surrounded bya layer of softer iron that protects it, forming a folded sandwich on either side. This top layer adds flexibility to the core while protecting it. This makes the knife less susceptible to impact and breakage during cutting. The various superimposed layers of steel are visible along the edge: they form a random wavy pattern.
As Naoki Mazaki san is also a master knife sharpener, he himself hand-sharpened the knife using several whetstones to achieve a flawless edge. In fact, whenever the need arises, we recommend sharpening your knife with a stone.
Finally, elegant kanji have been engraved on both sides of the blade, giving it an authentic character. The blade has also been carefully hand-polished to give it an elegant mirror finish.
Your top-of-the-range Japanese knife features an octagonal handle, making it very comfortable to hold and suitable for all cooks, whether left- or right-handed. This shape ensures excellent handling and is ideal for intensive cutting sessions.
The handle is made from laurel wood, a species characterized by its light color and subtle grain. Laurel is both robust and easy to work with, making it the perfect choice for knife handles. What's more, its soft touch is much appreciated. To complete the ensemble, a black buffalo horn bolster has been added to the handle, creating a beautiful harmony with the blade.
Finally, wood paste fills the gaps where the blade fits into the handle. This ensures a perfect seal, preventing cut food and water from penetrating.
Your handcrafted Japanese knife is made from the highest quality materials. Careful maintenance is essential to preserve it.
Given the high carbon content of the blade, it should be cleaned exclusively by hand, avoiding the dishwasher and avoiding 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.
It's important to note that even with the largest knife, the blade may change color slightly over time, which is normal. 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 (tomatoes, for example). To protect the blade, you can occasionally apply a littleoil.
Many nakiri knives are available on KnifeLeader.eu!
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