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Mazaki  |  SKU: MAZA_B2HONDM_GY21_Y24

BFCM2024 Mazaki Blue 2 Hon-Sanmai Gyuto 210mm Triple Spacer Ver2024

$800.00
Tax included Shipping calculated at checkout.
Detailed Specifications
Line Mazaki White 2 Migaki
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 241 g        8.5 oz
Edge Length 216 mm   .8.5 inch
Heel Height 53 mm     .2.09 inch
Width @ Spine 5.4 mm     0.21 inch
Width @ Mid 2.6 mm     0.1 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel Blue 2 / Aogami #2 | Carbon
Blade Construction Sanmai - Soft Iron Clad
Hardness (HRC) 61 - 63
Surface Finish Migaki
Handle triple spacer ebony
Region Sanjo
Best for
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    Part of the BFCM2024 promotion. Mazaki Blue 2 Hon-Sanmai Gyuto 210mm, comes with triple metal spacer ebony handle and a Jiu Stuido magnetic knife guard. 

    PS, don't buy a saya. Our "Thick Spine Mazaki Saya" no longer fits the 2024 profile :/ 

     



    Naoki Mazaki's Shirogami #2 (White #2) line showcases his mastery of traditional knife-making techniques. These knives are hand-forged from high-carbon Shirogami #2 steel, known for its exceptional sharpness and edge retention. Each blade is meticulously finished with a kurouchi or migaki finish, highlighting its rustic elegance. The handles, often crafted from magnolia wood with walnut ferrules, provide a comfortable and balanced grip. Perfect for both professional chefs and culinary enthusiasts, Mazaki's Shirogami #2 knives are celebrated for their precision, durability, and timeless craftsmanship.

    Mazaki also loves to use other high carbon steel as well, notably Hitachi White #1, Blue #1 and Blue Super.

    Pros Cons
  • Excellent performance
  • Workhorse grind
  • Great OOTB
    		•
  • Need extra care
  • Prone to rust
  • Relatively hard to sharpen
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Mazaki

    Mazaki is a one-man operation based in Sanjo, Niigata. His knife is artistically beautful, and from the very beginning with very high level of Fit and Finish. I didn't look further into it as its cutting style was not my preference. 

    A while ago I was able to sample his latest work and was thoroughly impressed by how much it has improved. His knife now cuts much better than his earlier ones. I am particularly impressed that Mazaki's knife is largely finished on a stone by hand, while it is a much more time consuming process, such process ensures the knife is straight and flat with minimal low spots. We are talking about a type of finishing that is very much like Shigefusa's final handle sharpening process (albeit not the same level of polishing), rather than a water grinder sharpening process, which creates uneveness and low spots along the blade road, and sometimes even worse: over-grind. Given the effort that Mazaki-san has put in, the production is understandably very limited, and given the low price, I am sure his work will be highly thought after veyr soon. 

    • Profile: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

      Slide for more >>

    • Steel: Blue 2 / Aogami #2

      Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

      Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 61- 63

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Ebony
      • Marble / Blonde Horn
      • Black Buffalo Horn

      Theis Wa handle design is renowned for its elegant, classic design, making it a sought-after feature in premium knives. This particular handle showcases a triple nickel copper spacer, adding a touch of sophistication. The handle itself is crafted from high-quality ebony, complemented by a horn ferrule that can be either black buffalo horn or a stunning blonde/marble buffalo horn. This meticulous combination of materials not only enhances the knife's aesthetic appeal but also ensures durability and a comfortable grip, making it a favorite among discerning chefs and knife enthusiasts.

      << Slide for more

    Mazaki

    BFCM2024 Mazaki Blue 2 Hon-Sanmai Gyuto 210mm Triple Spacer Ver2024

    $800.00

    Part of the BFCM2024 promotion. Mazaki Blue 2 Hon-Sanmai Gyuto 210mm, comes with triple metal spacer ebony handle and a Jiu Stuido magnetic knife guard. 

    PS, don't buy a saya. Our "Thick Spine Mazaki Saya" no longer fits the 2024 profile :/ 

     

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