Gyuto style knives can run from the small, 150mm, to the oversized, 300mm+. This compact and nimble cutter is definitely on the short side of the gyuto scale. So while it might not be the first choice for processing larger items, it earns its stripes slicing and dicing more normal sized ingredients, while also being a perfect choice for the more delicate processes around the cutting board.
Naoki Mazaki fashions this knife from Shirogami #2 high carbon steel. He forge welds a soft iron cladding to this core steel which protects the alloy and absorbs shocks, while also reducing the weight of the overall blade. White #2, or Shirogami 2, is a very popular base for making quality kitchen knives and Mazaki-san has shown he knows how to treat this somewhat difficult-to-use steel. The kurouchi finish is smooth and very attractive. The classic looks of this blade are enhanced by the addition of a fine octagonal handle made from oak and buffalo horn.
It is a testament to the talents of this young blade smith that all of the processes required in the making of the knife are carried out by himself. This is a growing normality in this industry and we applaud his resourcefulness and skills.
Blacksmith: Naoki Mazaki
Location: Sanjo, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2 (White Paper #2)
Edge Grind: Even (See Photo)
Blade Height: 48mm
Edge Length: 190mm
Handle: Oak Octagonal
Ferrule: Buffalo Horn
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