Mazaki | SKU: MAZA_B2HONDM_GY21_Y24

Mazaki Blue 2 Hon-Sanmai Damascus Gyuto 210mm Stabilized Birch

Name: Mazaki Blue 2 Hon-Sanmai Damascus Gyuto 210mm Stabilized Birch
Brand: Mazaki
SKU: MAZA_B2HONDM_GY21_Y24
Price: 2100.0 AUD
Availability: InStock

$2,100.00

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Detailed Specifications

Line	Mazaki White 2 Migaki
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	187 g 6.6 oz
Edge Length	217 mm .8.54 inch
Heel Height	51 mm .2.01 inch
Width @ Spine	5.0 mm 0.2 inch
Width @ Mid	2.5 mm 0.1 inch
Width @ 1cm from Tip	0.7 mm 0.03 inch
Steel	Blue 2 / Aogami #2 \| Carbon
Blade Construction	Sanmai - Soft Iron Clad
Hardness (HRC)	61 - 63
Surface Finish	Migaki
Handle	Octagonal Birch Burl with Spacer
Region	Sanjo
Best for	Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

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

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with netural detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
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.
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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
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Construction: Sanmai - Soft Iron Clad

Sanmai iron cladding is a traditional Japanese knife construction technique where a hard steel core is sandwiched between two layers of softer iron or steel. This method combines the superior edge retention and sharpness of high-carbon steel with the durability and ease of maintenance provided by the softer outer layers. The sanmai structure offers a balanced knife that is both flexible and resistant to breaking, ideal for precision cutting tasks. The softer outer layers also facilitate easier sharpening and contribute to the aesthetic appeal of the knife through the development of a unique patina over time. While sanmai-clad knives require careful maintenance to prevent rust, their exceptional performance and distinctive appearance make them often a desirable feature of Japanese knives.
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Handle Specs
Profile: Octagonal WA
Material:
- Birch Burl Stabilized
The stabilized birch burl handle adorning the Hatsukokoro chef knife is a testament to both exquisite craftsmanship and natural beauty. Birch burl, prized for its intricate grain patterns and unique textures, undergoes a meticulous stabilization process to enhance its durability and stability, ensuring longevity and resilience against moisture and wear.
The handle's ergonomic design offers a comfortable and secure grip, allowing for extended periods of use without fatigue. Its smooth contours and balanced weight distribution contribute to precise control and effortless maneuverability during culinary tasks.
The natural variations in color and grain of the birch burl create a visually captivating aesthetic, making each handle distinctively unique. This harmonious blend of functionality and aesthetics not only elevates the chef knife's performance but also adds a touch of elegance to the kitchen, reflecting the unparalleled craftsmanship of Hatsukokoro knives.
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