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A top-of-the-range handmade Japanese chef knife!
San Maï-designed 18cm blade: 3 superimposed layers of steel
Shirogami #2 steel core enriched with approx. 1.3% carbon
Excellent edge retention - Hardness: 62 HRC
Laurel wood handle - Black buffalo horn bolster
Octagonal shape for left- and right-handed use
Hand-sharpened on a Sharpening stone
Forged by Naoki Mazaki in Sanjo, Japan
High carbon content: see our tips below
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This Japanese chef' s knife has a handle made from laurel wood, a wood characterized by a light hue and slight veining. The wood is robust and easy to work with, making it perfect for knife handles. Its soft texture is also greatly appreciated. A black buffalo horn bolster harmoniously links blade and handle.
The wood has been carved into an octagonal shape to suit both right- and left-handed users. It's a comfortable shape that ensures great maneuverability, which is essential during long cutting sessions.
The spaces where the blade fits into the handle have been filled with wood putty, to make the whole thing perfectly watertight. Cutting food and cleaning water cannot penetrate.
Your handcrafted knife features an 18cm blade with a San Maï structure. This is a typically Japanese design in which a layer of softer steel is sandwiched around a rigid core. The term "San Maï" actually means "3 layers". This design ensures that the blade is perfectly balanced, while the core is protected.
Naoki Mazaki chose Shirogami #2 steel for the knife's core. The alloy, also known as White Steel 2, is well known to chefs, and is produced by Hitachi for many Japanese blacksmiths. Shirogami #2 steel is renowned for its purity, with a highly homogeneous structure that can be observed under a microscope. It is considered the closest steel to tamahagane, traditionally used for forging swords. This alloy is also 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 62 HRC on the Rockwell scale.
This rigid core is then enveloped bya layer of softer iron, forming a sandwich folded on either side to protect it. This top layer brings a little flexibility to the core while protecting it. As a result, the knife becomes less susceptible to impact and breakage when cutting. The various superimposed layers of steel are visible along the cutting edge, creating an attractive random wave pattern.
Beautiful, authentic kanji are hand-engraved on both sides of the blade, giving it great character. The blade has also been delicately hand-polished to an elegant mirror finish.
As Naoki Mazaki is also a master sharpener, he has personally sharpened the knife using several whetstones to obtain an impeccable edge. We recommend sharpening your knife with a stone whenever you feel the need.
The chef's knife was forged by Naoki Mazaki san, a young Japanese blacksmith. He practises his craft in his own workshop in the Niigata province of Japan. His unique story deserves to be told: when he was young and undecided about his future profession, he decided to tour Japan by motorcycle to find his way! When he stopped in Sanjo, Niigata province, he was captivated by the work of the local blacksmiths, and it was then that he decided to make it his profession.
After a five-year training course with Yoshikane, Naoki Mazaki decided to launch his own workshop, focusing on traditional techniques. Today, he makes his own knives using mainly Shirogami 2 and Aogami steels, which he loves to give a traditional finish. This detail gives his creations an authentic look that is particularly close to his heart.
The blacksmith is so renowned that it takes almost 2 years to obtain one of his knives! This testifies to the exceptional quality of his craftsmanship.
This top-of-the-range, handcrafted knife is made from high-quality materials. Meticulous care is essential to preserve it.
As the blade is highly enriched with carbon, it is important to clean it exclusively by hand, avoiding the dishwasher and leaving it to soak in the sink. Use a non-abrasive sponge and mild soap, avoiding wetting the knife handle. After washing, immediately wipe the blade to remove all traces of water, then store the knife in a dry place.
Please also note that even with the utmost care, it is normal to notice a slight change in the color of the blade over time. This is due to the presence of carbon in the alloy, which makes it highly reactive to external elements such as humidity in the air or the acidity of certain foods. To protect the blade, a small amount ofoil can be applied from time to time.
Naoki Mazaki's WS2 handcrafted knives are waiting for you on our site!
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