Mazaki | SKU: MAZA_B2MK_YANA300

Mazaki Blue 2 Migaki Yanagiba 300mm w/ Triple Spacer Ebony Handle & Saya

Name: Mazaki Blue 2 Migaki Yanagiba 300mm w/ Triple Spacer Ebony Handle & Saya
Brand: Mazaki
SKU: MAZA_B2MK_YANA300
Price: 799.95 AUD
Availability: OutOfStock

$799.95

Tax included Shipping calculated at checkout.

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

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St Peters, NSW —
2 Bishop St, Unit 2, St Peters NSW 2044
+61 2 8234 8818
Crows Nest, NSW —
107 West St, Shop 1, Crows Nest NSW 2065
+61 2 8234 8848
Pickup only
Prahran, VIC —
180 Commercial Road, Shop 1, Prahran VIC 3181
+61 3 8199 9948
Pickup only

Detailed Specifications

Line	Mazaki Blue 2 Single Bevel Migaki
Profile	Yanagiba
Bevel Type	Single Bevel
Weight	270 g 9.52 oz
Edge Length	293 mm .11.54 inch
Heel Height	40 mm .1.57 inch
Width @ Spine	4.7 mm 0.19 inch
Width @ Mid	3.1 mm 0.12 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	Blue 2 / Aogami #2 \| Carbon
Blade Construction	Nimai - Soft Iron Clad
Hardness (HRC)	61 - 63
Surface Finish	Migaki
Handle	triple spacer ebony
Region	Sanjo
Best for	Enthusiasts Collectors

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

This Mazaki Blue 2 Migaki Yanagiba 300mm is a single-bevel sashimi knife best fit for professional chefs requiring precise raw fish preparation. Handmade entirely by Naoki Mazaki in Sanjo, this blade features Aogami #2 carbon steel with a soft iron clad nimai construction and a polished migaki finish. The 300mm length suits commercial kitchens where longer blades facilitate single-stroke slicing of sashimi and seafood with minimal cellular damage.

Aogami #2 steel measures 61-63 HRC and contains chromium and tungsten additions that improve toughness and edge retention while remaining easy to sharpen. As a reactive carbon steel blade, it requires immediate drying and light oiling after use to prevent oxidation. The knife weighs 270g with a spine thickness of 4.7mm at the heel, tapering to 1.0mm at the tip, and features an ebony handle with triple spacers. Each Mazaki knife is forged, ground, heat-treated, and finished entirely by hand as part of a complete one-man operation, ensuring exceptional fit and finish throughout the production process.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral 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 very soon.

Profile: Yanagiba

The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.
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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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Handle Specs
Profile: Octagonal WA
Material:
- Ebony
- Marble / Blonde Horn
- Black Buffalo Horn
An octagonal WA handle in ebony, with horn fittings and three light-coloured spacer bands. The examples shown pair dark ebony with either pale or black horn, with one band near the butt and two near the ferrule. Check the individual handle’s photos for its finish.
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