Gyuto: Cooking knife , more information about the most common knife shapes can be found here: knife shapes .
Naoki Mazaki : Mazaki-san is a relatively young blacksmith from Sanjo, who originally comes from Hokkaido. During a motorcycle tour through Japan, he stopped off in Sanjo, where he became aware of the blacksmithing trade. He immediately began an apprenticeship with Yoshikane for 5 years, but then decided not to stay there. This was mainly because Mazakai-san wanted to forge using traditional methods, which was not possible there. Today, he is self-employed and forges all of his knives from carbon steel and then sharpens them by hand using whetstones.
- HRC: 62-63
- Steel: Shirogami #2 (white paper steel, not stainless )
- Cladding: Soft Iron
- Blade length according to manufacturer: approx. 240 mm
- Measured blade length: approx. 246 mm
- Heel height: approx. 53 mm
- Thick blade back over heel: approx. 3.8 mm
- Weight: approx. 201 g
- Form: Gyuto
- Blade type: Double-edged 50/50
- Finish: Nashiji
- Handle material: Magnolia, ferrule made of oak
- Blacksmith: Naoki Mazaki
- Blacksmith: Naoki Mazaki
- Sharper: Naoki Mazaki
- Origin: Sanjo , Japan
The weight and length information are the dimensions of a randomly selected knife from this series. However, these may vary as each knife is a handmade product.
The knife is made of reactive carbon steel and requires special care. Since the knife is not rustproof, it should be dried carefully after each use. After some time, a dark patina will form which offers the knife additional protection.
I ask the care tips in my FAQ section. Here you will also find the general knife 1x1 .