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Mazaki White 2 Nashiji Gyuto 240mm - Maple

$471.00 NZD


Specifications

Style: Gyuto 
Blade Length: 248mm
Overall Length: 410mm
Height @ Heel: 53mm
Spine Thickness @ Mid: 2.7mm
Weight: 245g
Blade Material: White 2 Carbon Steel core + Soft Iron Kasumi Clad
Handle Material: Octagon Maple
HRC: 62-63

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Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese White Steel #2, a traditional high-carbon steel, is cherished for its purity and fine grain structure, enabling razor-sharp edges, at the cost of being reactive. It is one of the easiest steels to sharpen, but cannot be left wet for even short periods otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife steel can be extremely rewarding to use.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Naoki Mazaki

Naoki Mazaki crafts his knife from scratch, by himself in the city of Sanjo, Niigata. He is a very talented young artisan, and his knives have become extremely hard to source and very sought after to their high performance, high levels of finish, and unique specifications.

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Learning Centre

Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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Customer Reviews

Based on 2 reviews
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K
Keegan Donovan
A lot of heart

Took me a while to love this knife in use, because I’m used to much thinner knives. It’s thicker and heavier and came with a sub-par edge out of the box. However, after a quick sharpen, and a week or so of daily use, I really see how this knife shines. It’s so much fun to use and cuts like heck!

A
Adam Smith

Mazaki White 2 Nashiji Gyuto 240mm - Maple