210mm Mazaki Shirogami Kurouchi Wa Gyuto

Mr. Naoko Mazaki is relatively young and new to blacksmithing, though he continues to study under Master Kiyoshi Kato in Sanjo, Niigata prefecture where his forge is located.

Location: Niigata, Japan

Line: N/A

Construction: San mai

Edge Steel: Shirogami #2(HRC ~63)

Cladding: Stainless Steel

Finish: Kurouchi

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal Magnolia with walnut ferrule

Weight: ~175g

Blade Length: 210mm

Overall Length: ~360mm

Thickness at Heel: ~4.1mm

Blade Height: ~50.7mm

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.