{"title":"Naoki Mazaki","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMazaki-san is a relatively young blacksmith from Sanjo, but he originally hails from the island of Hokkaido. Unsure of what to do with himself as a young man, he left to travel Japan on his motorcycle. He made a stop in Sanjo, and was fascinated by the knife making \u0026amp; blacksmithing industry in the area. He decided that he wanted to become a blacksmith, so he got an apprenticeship with Yoshikane. He spent about 5 years working at Yoshikane but decided he would like to pursue a more traditional, hands-on way of making knives. Now, he forge-welds all of his carbon steel knives in house, and finishes his bevel with a variety of different whetstones, all by hand. Every step of the way, he strives to be true to the trade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMazaki san works prefers the more traditional Shirogami #2 and Aogami to craft his knives, and leaves a rustic finish on many of his blades. Shirogami is quite workable for the blacksmith, but is also capable of insane sharpness and edge-retention. His knives have a distinctly traditional look, while still standing out from the crowd as his own creations.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"mazaki-w2-nashiji-gyuto-210mm","title":"Mazaki Shirogami Nashiji Kurouchi Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout Mazaki San - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThough a relatively young knifemaker, Naoki Mazaki works hard to preserve traditional ways of crafting blades. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2017, after years of training and preparation, Mazaki-san finally opened his own workshop. He now forge-welds all of his carbon steel knives in-house and finishes his bevel with a variety of different whetstones, all by hand. His care and attention to detail are immediately evident when you handle one of his knives: while rustic in appearance, each one has been lovingly polished and perfected. Once you put them to work, his passion and skill come through even more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMazaki san prefers to work with the more traditional Shirogami #2 to craft his knives and often leaves the rough, burned ‘kurouchi’ finish from the forge. Not just used for tradition’s sake, Shirogami is capable of insane sharpness and edge retention. It’s easily one of my favourite knife steels; it cuts beautifully, but it also changes with time, building a patina totally unique to you and the food you cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the shape -\u003c\/b\u003e\u003cspan\u003e Inspired by the profile of a traditional European chef knife, gyutos are a multi-purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. \u003c\/span\u003e\u003cspan\u003eThe longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally be slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 210mm Gyuto is \u003c\/span\u003e\u003cspan\u003ea great larger knife for home cooks, or a standard size for professionals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Naoki Mazaki","offers":[{"title":"Default Title","offer_id":4370961367068,"sku":"GSMAZW2NAW210GY","price":395.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Mazaki-.Shiro-Nashiji-210-gyuto-1.jpg?v=1721661133"},{"product_id":"mazaki-w2-nashiji-nakiri-165mm","title":"Mazaki Shirogami Nashiji Kurouchi Nakiri 165mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Mazaki San - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThough a relatively young knifemaker, Naoki Mazaki works hard to preserve traditional ways of crafting blades. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2017, after years of training and preparation, Mazaki-san finally opened his own workshop. He now forge-welds all of his carbon steel knives in-house and finishes his bevel with a variety of different whetstones, all by hand. His care and attention to detail are immediately evident when you handle one of his knives: while rustic in appearance, each one has been lovingly polished and perfected. Once you put them to work, his passion and skill come through even more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMazaki san prefers to work with the more traditional Shirogami #2 to craft his knives and often leaves the rough, burned ‘kurouchi’ finish from the forge. Not just used for tradition’s sake, Shirogami is capable of insane sharpness and edge retention. It’s easily one of my favourite knife steels; it cuts beautifully, but it also changes with time, building a patina totally unique to you and the food you cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eAbout the shape - \u003c\/strong\u003eUnder utilized in the western kitchen, the nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife touches the cutting board at once, you won't be turning the vegetable into an 'accordion', still connected like a paper doll after you've cut them. The added weight of the blade allows it to fall through food more easily while you chop, so the knife does more of the work for you!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Naoki Mazaki","offers":[{"title":"Default Title","offer_id":38097313726638,"sku":"GSMAZW2NAW165NA-1","price":345.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Mazaki-.Shiro-Nashiji-165-nakiri-1.jpg?v=1721661113"},{"product_id":"mazaki-w2-nashiji-gyuto-240mm","title":"Mazaki Shirogami Nashiji Kurouchi Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout Mazaki San - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThough a relatively young knifemaker, Naoki Mazaki works hard to preserve traditional ways of crafting blades. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2017, after years of training and preparation, Mazaki-san finally opened his own workshop. He now forge-welds all of his carbon steel knives in-house and finishes his bevel with a variety of different whetstones, all by hand. His care and attention to detail are immediately evident when you handle one of his knives: while rustic in appearance, each one has been lovingly polished and perfected. Once you put them to work, his passion and skill come through even more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMazaki san prefers to work with the more traditional Shirogami #2 to craft his knives and often leaves the rough, burned ‘kurouchi’ finish from the forge. Not just used for tradition’s sake, Shirogami is capable of insane sharpness and edge retention. It’s easily one of my favourite knife steels; it cuts beautifully, but it also changes with time, building a patina totally unique to you and the food you cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the shape -\u003c\/b\u003e\u003cspan\u003e Inspired by the profile of a traditional European chef knife, gyutos are a multi-purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. \u003c\/span\u003e\u003cspan\u003eThe longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally be slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 240mm Gyuto is great for those who prefer \u003c\/span\u003e\u003cspan\u003ea large, heavier knife.\u003c\/span\u003e\u003c\/p\u003e","brand":"Naoki Mazaki","offers":[{"title":"Default Title","offer_id":38097317363886,"sku":"GSMAZW2NAW240GY-1","price":483.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Mazaki-.Shiro-Nashiji-240-gyuto-1.jpg?v=1721661154"},{"product_id":"mazaki-aogami-damascus-gyuto-210mm","title":"Mazaki Aogami Damascus Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout Mazaki San - \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThough a relatively young knifemaker, Naoki Mazaki works hard to preserve traditional ways of crafting blades. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2017, after years of training and preparation, Mazaki-san finally opened his own workshop. He now forge-welds all of his carbon steel knives in-house and finishes his bevel with a variety of different whetstones, all by hand. His care and attention to detail are immediately evident when you handle one of his knives: while rustic in appearance, each one has been lovingly polished and perfected. Once you put them to work, his passion and skill come through even more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMazaki san prefers to work with the more traditional Shirogami #2 to craft his knives and often leaves the rough, burned ‘kurouchi’ finish from the forge. Not just used for tradition’s sake, Shirogami is capable of insane sharpness and edge retention. It’s easily one of my favourite knife steels; it cuts beautifully, but it also changes with time, building a patina totally unique to you and the food you cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003eAbout the shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, gyutos are a multi purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. The longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Naoki Mazaki","offers":[{"title":"Default Title","offer_id":46137201787054,"sku":"MZA2DM210GY","price":1760.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Mazaki-Aogami-Damascus-210-Gyuto-1.jpg?v=1738624392"},{"product_id":"mazaki-shiroichi-damascus-gyuto-210mm","title":"Mazaki Shiroichi Damascus Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout Mazaki San - \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eThough a relatively young knifemaker, Naoki Mazaki works hard to preserve traditional ways of crafting blades. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2017, after years of training and preparation, Mazaki-san finally opened his own workshop. He now forge-welds all of his carbon steel knives in-house and finishes his bevel with a variety of different whetstones, all by hand. His care and attention to detail are immediately evident when you handle one of his knives: while rustic in appearance, each one has been lovingly polished and perfected. Once you put them to work, his passion and skill come through even more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMazaki san prefers to work with the more traditional Shirogami #2 to craft his knives and often leaves the rough, burned ‘kurouchi’ finish from the forge. Not just used for tradition’s sake, Shirogami is capable of insane sharpness and edge retention. It’s easily one of my favourite knife steels; it cuts beautifully, but it also changes with time, building a patina totally unique to you and the food you cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003eAbout the shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, gyutos are a multi purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. The longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Naoki Mazaki","offers":[{"title":"Default Title","offer_id":46382861484206,"sku":"MZW1DM210GY","price":2063.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Mazaki-Shiroichi-Damascus-Gyuto-210.jpg?v=1746478374"},{"product_id":"mazaki-aoichi-beads-black-damascus-sujihiki-300mm","title":"Mazaki Aoichi Beads Black Damascus Sujihiki 300mm","description":"\n  \n\u003cbr\u003e\n  \u003cb\u003eAbout the shape -\u003c\/b\u003e Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.\n","brand":"Naoki Mazaki","offers":[{"title":"Default Title","offer_id":47645111255214,"sku":"MZKBDBLDM300SU","price":2985.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MazakiAoichiBeadsBlackDamascusSujihiki300mm1.jpg?v=1774629559"},{"product_id":"mazaki-aoichi-beads-black-damascus-gyuto-240mm","title":"Mazaki Aoichi Beads Black Damascus Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout Mazaki San - \u003c\/b\u003eMazaki-san is a relatively young blacksmith from Sanjo, but he originally hails from the island of Hokkaido. Unsure of what to do with himself as a young man, he left to travel Japan on his motorcycle. He made a stop in Sanjo, and was fascinated by the knife making \u0026amp; blacksmithing industry in the area.\u003cspan\u003e \u003c\/span\u003eHe got an apprenticeship with Yoshikane which lasted\u003cspan\u003e \u003c\/span\u003eabout 5 years,\u003cspan\u003e \u003c\/span\u003ebut he decided he would like to pursue a more traditional, hands-on way of making knives. Now, he forge-welds all of his carbon steel knives in house, and finishes his bevels with a variety of different whetstones, all by hand.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e","brand":"Naoki Mazaki","offers":[{"title":"Default Title","offer_id":47645112467630,"sku":"MZKBDBLDM240GY","price":2468.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MazakiAoichiBeadsBlackDamascusGyuto240mm1.jpg?v=1774629512"},{"product_id":"mazaki-aogami-super-honsanmai-kurouchi-nashiji-gyuto-210mm","title":"Mazaki Aogami Super Honsanmai Kurouchi Nashiji Kiritsuke Gyuto 210mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the shape -\u003c\/b\u003e\u003cspan\u003e Inspired by the profile of a traditional European chef knife, gyutos are a multi-purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. \u003c\/span\u003e\u003cspan\u003eThe longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally be slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Mazaki San - \u003c\/b\u003eMazaki-san is a relatively young blacksmith from Sanjo, but he originally hails from the island of Hokkaido. Unsure of what to do with himself as a young man, he left to travel Japan on his motorcycle. He made a stop in Sanjo, and was fascinated by the knife making \u0026amp; blacksmithing industry in the area.\u003cspan\u003e \u003c\/span\u003eHe got an apprenticeship with Yoshikane which lasted\u003cspan\u003e \u003c\/span\u003eabout 5 years,\u003cspan\u003e \u003c\/span\u003ebut he decided he would like to pursue a more traditional, hands-on way of making knives. Now, he forge-welds all of his carbon steel knives in house, and finishes his bevels with a variety of different whetstones, all by hand.\u003c\/p\u003e","brand":"Naoki Mazaki","offers":[{"title":"Default Title","offer_id":47764346536110,"sku":"MZKASHSKRNS210GY","price":875.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MazakiAogamiSuperHonsanmaiKurouchiNashijiKiritsukeGyuto210mm1.jpg?v=1778532151"},{"product_id":"mazaki-aoichi-honwarikomi-kurouchi-nashiji-kiritsuke-gyuto-240mm","title":"Mazaki Aoichi Honsanmai Kurouchi Nashiji Kiritsuke Gyuto 240mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout Mazaki San - \u003c\/b\u003eMazaki-san is a relatively young blacksmith from Sanjo, but he originally hails from the island of Hokkaido. Unsure of what to do with himself as a young man, he left to travel Japan on his motorcycle. He made a stop in Sanjo, and was fascinated by the knife making \u0026amp; blacksmithing industry in the area.\u003cspan\u003e \u003c\/span\u003eHe got an apprenticeship with Yoshikane which lasted\u003cspan\u003e \u003c\/span\u003eabout 5 years,\u003cspan\u003e \u003c\/span\u003ebut he decided he would like to pursue a more traditional, hands-on way of making knives. Now, he forge-welds all of his carbon steel knives in house, and finishes his bevels with a variety of different whetstones, all by hand.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the shape -\u003c\/b\u003e\u003cspan\u003e Inspired by the profile of a traditional European chef knife, gyutos are a multi-purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. \u003c\/span\u003e\u003cspan\u003eThe longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally be slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 240mm Gyuto is great for those who prefer \u003c\/span\u003e\u003cspan\u003ea large, heavier knife.\u003c\/span\u003e\u003c\/p\u003e","brand":"Naoki Mazaki","offers":[{"title":"Default Title","offer_id":47764426358958,"sku":"MZKA1HWKRNS240GY","price":1023.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MazakiAoichiHonsanmaiKurouchiNashijiKiritsukeGyuto240mm1.jpg?v=1778532289"},{"product_id":"mazaki-aogami-super-honsanmai-damascus-sakimaru-sujihiki-300mm","title":"Mazaki Aogami Super Honsanmai Damascus Sakimaru Sujihiki 300mm","description":"\u003cp\u003e\u003cb\u003eAbout Mazaki San - \u003c\/b\u003eMazaki-san is a relatively young blacksmith from Sanjo, but he originally hails from the island of Hokkaido. Unsure of what to do with himself as a young man, he left to travel Japan on his motorcycle. He made a stop in Sanjo, and was fascinated by the knife making \u0026amp; blacksmithing industry in the area.\u003cspan\u003e \u003c\/span\u003eHe got an apprenticeship with Yoshikane which lasted\u003cspan\u003e \u003c\/span\u003eabout 5 years,\u003cspan\u003e \u003c\/span\u003ebut he decided he would like to pursue a more traditional, hands-on way of making knives. Now, he forge-welds all of his carbon steel knives in house, and finishes his bevels with a variety of different whetstones, all by hand.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the shape -\u003c\/b\u003e Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.\n","brand":"Naoki Mazaki","offers":[{"title":"Default Title","offer_id":47764491894958,"sku":"MZKASHSDM300SSU","price":3500.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MazakiAogamiSuperHonsanmaiDamascusSakimaruSujihiki300mm1.jpg?v=1778532450"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/collections\/IMG_20200723_142455738.jpg?v=1769719496","url":"https:\/\/knifewear.mom\/en-de\/collections\/naoki-mazaki.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}