Mazaki San is a 37 year old blacksmith from Sanjo City and has created a lovely line of kitchen knives using White #2 high carbon steel, just for our CKTG customers. 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 inner core is clad in a soft iron using the san-mai method of hammer forging. This covers the two faces of the blade while leaving the spine top and the edge exposed to reveal the inner Shirogami #2 core. The soft cladding receives a very nice hairline finish which subtly fades into the lower blade road and then reveals the polished edge of the White steel. Itís a great look which speaks more of quality than bling. That quality also extends to the nicely made white oak handle and buffalo horn ferrule.
This is a simple knife made to perform the simple task of cutting and slicing with ease and efficiency. We think Mazaki-san has hit a home run with these elegant and well-priced knives.
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: 3.2 ounces
Blade Length: 158 mm
Total Length: 299 mm
Spine Thickness at Base: 3.2 mm
Blade Height: 35.4 mm
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