Mazaki Blue 1 Hon-Sanmai Kiritsuke 210mmMazaki Blue 1 Hon-Sanmai Kiritsuke 210mmMazaki Blue 1 Hon-Sanmai Kiritsuke 210mmMazaki Blue 1 Hon-Sanmai Kiritsuke 210mmMazaki Blue 1 Hon-Sanmai Kiritsuke 210mmMazaki Blue 1 Hon-Sanmai Kiritsuke 210mmMazaki Blue 1 Hon-Sanmai Kiritsuke 210mmMazaki Blue 1 Hon-Sanmai Kiritsuke 210mmMazaki Blue 1 Hon-Sanmai Kiritsuke 210mmMazaki Blue 1 Hon-Sanmai Kiritsuke 210mm
Mazaki Blue 1 Hon-Sanmai Kiritsuke 210mm
Mazaki Blue 1 Hon-Sanmai Kiritsuke 210mm
Mazaki Blue 1 Hon-Sanmai Kiritsuke 210mm
Mazaki Blue 1 Hon-Sanmai Kiritsuke 210mm
Mazaki Blue 1 Hon-Sanmai Kiritsuke 210mm
Mazaki Blue 1 Hon-Sanmai Kiritsuke 210mm
Mazaki Blue 1 Hon-Sanmai Kiritsuke 210mm
Mazaki Blue 1 Hon-Sanmai Kiritsuke 210mm
Mazaki Blue 1 Hon-Sanmai Kiritsuke 210mm
Mazaki Blue 1 Hon-Sanmai Kiritsuke 210mm
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Mazaki Blue 1 Hon-Sanmai Kiritsuke 210mm

£624.00
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Mazaki Blue 1 Hon-Sanmai Kiritsuke 210mm
£624.00
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Blue 1 Core, Soft Iron Migaki Clad
Hardness
63 HRC
54 Soft 67 Hard
Maintenance
Attentive
4 / 5
How to care for this steel
Style
Gyuto
Blade Material
Blue 1 Core, Soft Iron Migaki Clad
Handle Material
Quince Burl w/Triple Ring Spacer, Buffalo Horn End Cap & Collar
Bevel
Double Bevel
Edge Length
215mm
Overall Length
365mm
Spine Thickness Heel/Mid
4.9mm/1.9mm
Blade Height @ Heel
52mm
gWeight
216g

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

Japanese Blue Steel #1, known as "Aogami" #1, is a premium high-carbon steel enriched with tungsten and chromium. It has seen a recent surge in popularity and is now used by many top-tier knife makers for its superior edge retention and durability. It also offers a unique balance of toughness and sharpness. This steel is highly valued in crafting traditional Japanese knives, especially for professional use.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Sanjo·Blacksmith

Naoki Mazaki

Sanjo, Niigata
Naoki Mazaki

Working from a single-smith workshop in Sanjo since 2017.

Coordinates
37.7°N · 138.9°E
Signature
Shirogami 2 with iron cladding
Steels
Aogami #2Shirogami #2
Based in the famed knifemaking city of Sanjo, Niigata, Naoki Mazaki is a talented young artisan whose work is defined by meticulous attention to detail and complete dedication to traditional craftsmanship. Working entirely by himself, from forging and shaping, to sharpening and fitting handles, Mazaki specializes in knives forged from Shirogami #2 steel with iron cladding.

His knives are celebrated for their exceptional performance, refined finish, and distinctive geometry, meticulously honed by hand on whetstones. Due to the careful, solo nature of his craft, Mazaki’s knives have become highly sought-after, known as much for their scarcity as their extraordinary quality.
Shop Naoki Mazaki →

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