Ultra-short gyuto or average size petty? Either way this little beauty will serve as a wonderful all-around mini cutter in your kitchen. This knife is one from the new line of kurouchi blades made exclusively for CKTG by a talented young blacksmith named Mazaki-san, who operates out of his new workshop near Sanjo City.
Mazaki-san makes the blade from the ubiquitous Shirogami #2 high carbon steel. A soft iron cladding is forge-welded to this core steel to protect the alloy and absorb shocks while also reducing the mass of the overall package. White #2, or Shirogami 2, is a very popular base steel for making quality kitchen knives. Its inherent attributes include the ability to take a very sharp edge and the ease in which it is able to be sharpened to this state. It is not as tough as White #1 and is more reactive than its sibling, but it is still probably the most popular of the white steels used in general knife making.
The kurouchi finish is very smooth and in addition to its great looks it also adds another protective layer to the blade. Remember that this is a fully reactive blade and will thus require care with cleaning and drying between uses.
Blacksmith: Naoki Mazaki
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Core Steel: White #2 (Shirogami #2)
Edge Grind: Even (See Choil Photo #3)
Handle: White Oak Octagonal
Ferrule: Black Buffalo Horn
Weight: 3 ounces
Blade Length: 144 mm
Total Length: 275 mm
Spine Thickness at Base: 3.1 mm
Blade Height: 34 mm
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