• Mazaki Shirogami Nashiji Kurouchi Nakiri 165mm from Naoki Mazaki
  • Mazaki Shirogami Nashiji Kurouchi Nakiri 165mm from Naoki Mazaki
  • Mazaki Shirogami Nashiji Kurouchi Nakiri 165mm from Naoki Mazaki
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Mazaki Shirogami Nashiji Kurouchi Nakiri 165mm

Mazaki Shirogami Nashiji Kurouchi Nakiri 165mm

$345.00 CAD
$345.00 CAD
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About Mazaki San - 

Though a relatively young knifemaker, Naoki Mazaki works hard to preserve traditional ways of crafting blades. 

In 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.

Mazaki 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.

About the shape - Under 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!

 

Shape Nakiri
Maintenance Level High
Rust Prone ⓘ This knife can rust, click to learn more.
Blade Length 165 mm |
Blade Height 53.5 mm
Thickness 5 mm
Weight 202 g
Steel Type Shirogami #2 (White Carbon Steel) With Carbon Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Magnolia Water Buffalo Horn Collar
Blacksmith Naoki Mazaki
Made in Sanjo, Niigata, Japan

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the  blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust),  this will slow the reaction time but not inhibit the rust entirely. Maintain the good  habit of drying off your knife.  

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.875 / 5 from 16 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["weight","staff","edge","knife","rocker","ootb"].

Review highlights

Reviews

Speechless

"This was my first venture into the world of Japanese knives, and the Mazaki did not disappoint. I'm from Michigan, but I made a daytrip to Toronto to check this knife out in person before buying. It was definitely worth the drive. This knife has a good bit of weight to it, which means you basically need no pressure to cut. It falls through vegetables, making prep a breeze. The saying is "like a hot knife through butter" but this knife is more like "a hot knife through MELTED butter." It is a little bit thicker towards the spine, so there is some minor wedging on more dense produce, but I think it just adds to the character of the knife. If you have an opportunity to pick one of these up, DO IT. Also the staff at the Toronto store were so amazing. They helped me navigate through the vast field of options, and I never felt pressured. I look forward to making (many) more purchases from Knifewear in the future."

— Chantal F. (5/5)

Really great knife

"I love this knife so far. It has a great presence in hand that I haven’t experienced with my other Japanese knives. I’m excited to put my own edge on it as the out of box edge is nice but was too thin to hold up."

— Lucas B. (5/5)

Nakiri knife

"This is my 4th knife. Absolutely love it, I enjoy your utube videos of the veggie knife that I had to put some effort into which knife I would like. I’m turning into a big fan of the old school look of this knife."

— Peter B. (5/5)

My first carbon steel knife

"Weight feels amazing as i love the balance, not hard to take care of, just need to rinse and wipe dry as soon as I can. Love the rustic look of it."

— Huai T. (5/5)

A true gem

"I purchased this knife during the annual garage sale at knife wear and was truly blown away. This knife was better than I expected in both fit and finish and craftsmanship. I received excellent customer service over the phone and through email exchanges including having one of the sales associates email me pictures of the knife which was really really helpful in my selection process as I can't make it to the stores in person. Talking over the phone with the salesmen 'Conor' was very helpful in describing how the knife felt and comparable to other Nakiri's. Overall. 10/10 experience. Will be on the hunt for more knives made by Mazaki in the future."

— Mckenzie R. (5/5)

Very good

"It's such a good knife, we use this for vegetables!"

— Christine M. (5/5)

Very happy with this knife.

"I love this store (Ottawa). They have a great selection in a range of prices. But more importantly are the amazing sales staff that are very knowledgeable and will spend the time with you to select the perfect knife/knives. This carbon knife is awesome. Light weight, well balanced, and holds an insanely sharp edge. It has no rocker, as I only use it for vegetables and most importabtly, no rocker is easier for me to sharpen."

— Michael K. (5/5)

Awesome Nikiri

"Picked this up during Knifeware’s garage sale. Insanely sharp OOTB, managing the oxidation on the first use today was a bit tricky, but a nice patina is already starting to set in. D-Shape handle is also interesting, fits really nicely in the hand for me, but I have small lanky hands."

— John K. (5/5)

Vegetables fear this blade above all!

"A brilliant addition to my kitchen! The staff were wonderful as always and helped me pick the perfect knife for the desired use. The weight is very well balanced and keeps an incredibly keen edge. I look forward to many more meals prepared with this blade!"

— Graham P. (5/5)

Sharp edge nice design I

"Sharp edge nice design I like my knife"

— Alessandro P. (4/5)

Q&A

Hi! Is it #2 aoki blue or #1 shirogami white core?
Hey Pat! The W2 you'll see in the title stands for White Carbon #2, or Shirogami #2!
Is there no cladding?
Hey there, there is cladding, Mazaki San uses a softer carbon steel on the outside of the knife. Why do you ask? - Ellie

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