Mazaki Shirogami #2 Migaki Gyuto
Pickup currently unavailable
This Gyuto is handcrafted and hand-sharpened by Mr. Naoki Mazaki with Shirogami #2 as core, clad in soft iron and heat-treated to a whopping 65-66 HRC. The blade has a plain brushed finish with an elegant Kasumi line, and although the blade is not exceptionally thin, the beautiful tapering ensures a very smooth cutting performance. The fit and finish of the blade is superior, with a smoothly polished spine and choil. The blade is paired with an octagonal wa-handle made of resin with triple nickel copper ginmaki.
- Origin (Made in): Sanjo, Niigata Prefecture, Japan
- Brand: Mazaki
- Craftsman / Sharpener: Naoki Mazaki 真崎直樹
- Knife Type: Gyuto
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Shirogami #2
- Jigane (Cladding): Soft Iron
- Hardness: 65-66 HRC
- Hand-forged, hand-ground, hand-sharpened
- Blade Finishes:
- Kyomen (Mirror)
- Kasumi Polish
- Blade Length: 210mm (8.3") / 225mm (8.6") / 240mm (9.4")
- Blade Height (at heel): 51mm / 52mm / 53mm
- Spine Thickness
- Above heel: 4.3mm / 4.7mm / 4.8mm
- Middle: 2.5mm / 2.4mm / 2.4mm
- Shape: Hachikaku (Octagonal)
- Material: Resin (Ivory-effect)
- Kuchiwa / Tsukajiri: Resin (Ivory-effect)
- Ginmaki: Nickel Copper (x3)
- Divider: Resin (Ivory-effect)
- Length: 138mm / 145mm / 145mm
- Overall Length: 365mm / 385mm / 399mm
- Weight: 218g (7.69oz) / 233g (8.22oz) / 229g (8.08oz)
- Hand Chiseled Mark (Front): In Japanese Kanji "Mazaki" (真崎)
- Hand Chiseled Mark (Back): In Japanese Kanji "Hon San Mai White #2" (本三枚白二)
About Naoki Mazaki 真崎直樹
Mr. Naoki Mazaki (真崎 直樹) is a relatively young knifemaker born and grew up in Hokkaido, Japan. In his late 20s, without a clear goal of what to do, he left Hokkaido and went on a road trip around Japan on his Harley-Davidson motorcycle. When he stopped by in Sanjo City, he was amazed by the knifemaking industry in the city, so he made up his mind becoming a blacksmith and began his apprenticeship with master blacksmith Kiyoshi Kato (藤原 良明). Mazaki set up his own workshop in Sanjo City in 2017, and has been doing the forging, grinding, finishing and sharpening, all by himself.
Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.