Mazaki | SKU: MAZA_W2MK_DE180

Mazaki White 2 Migaki Deba 180mm

$9,161.00 $10,764.00

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

St Peters (Online/Showroom) —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest (Storefront) —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Mazaki White 2 Migaki
Profile	Deba / Japanese Fish Knife
Bevel Type	Double Bevel
Weight	284 g \| 10.0 oz
Edge Length	185 mm \| 7 9/32″
Heel Height	56 mm \| 2 13/64″
Width @ Heel	7.4 mm \| 19/64″
Width @ Mid	5.3 mm \| 13/64″
Width @ 1cm from Tip	2.0 mm \| 5/64″
Steel	White 2 / Shirogami #2 \| Carbon
Blade Construction	Sanmai - Soft Iron Clad
Hardness (HRC)	60 - 64
Surface Finish	Migaki
Handle	Ho Wood Octagonal
Region	Sanjo
Best for	Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Mazaki is one of those independent Sanjo makers who built a following fast, and it's not hard to see why once you pick up one of his knives. The White 2 Migaki line is a good example of what makes his work stand out — it combines a profile and geometry that feel genuinely considered with a level of hand finishing that punches well above what the price might suggest.

The blade profile is broad with a generous heel height and a wide tip, which makes it particularly well suited to dicing and producing consistent thin slices in one committed push. What really defines the handling though is the spine taper — Mazaki keeps the neck near the handle notably thick even by Sanjo standards, then tapers it aggressively down to around 2mm at the tip. This gives the knife an unusual combination of a stiff, confident spine near the handle and a featherlight, responsive tip, which translates into a blade that feels precise and easy to direct despite its size.

The bevel is hand finished to a slightly convex shape with an organic Kasumi polish, and the geometry behind it is worth understanding. The blade is forged thicker near the Shinogi line and combines this with a slightly concave Hira — this creates a more pronounced change in angle at the Shinogi line, which in turn strengthens the food release effect as the slice reaches that transition. The result is a knife that cuts smoothly and releases cleanly without needing to be laser-thin to do it. The Migaki finish on the cladding is hand brushed to follow the irregular geometry of the blade, giving the surface an organic, flowing character rather than the uniform look of a machine-finished knife.

The core steel is White 2 (Shirogami #2), encased in soft iron cladding — which means the entire blade requires careful maintenance to prevent rust, and the steel will need more frequent sharpening than Blue 2 and more attention than stainless alternatives. That said, White 2 rewards the effort with an edge that bites cleanly and sharpens back up with minimal fuss on a whetstone. Priced competitively against big Echizen names and more affordable than Yoshikane while offering a smoother cut, the Mazaki White 2 Migaki is a compelling option for enthusiasts who want a genuinely handcrafted knife with real character and performance to match.

Pros	Cons
Excellent performance Workhorse grind Great OOTB	Need extra care Prone to rust Relatively hard to sharpen

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Mazaki

Mazaki — Sanjo's One-Man Artisan Forge

Mazaki is a one-man operation based in Sanjo, Niigata. His knife is artistically beautful, and from the very beginning with very high level of Fit and Finish. I didn't look further into it as its cutting style was not my preference.

A while ago I was able to sample his latest work and was thoroughly impressed by how much it has improved. His knife now cuts much better than his earlier ones. I am particularly impressed that Mazaki's knife is largely finished on a stone by hand, while it is a much more time consuming process, such process ensures the knife is straight and flat with minimal low spots. We are talking about a type of finishing that is very much like Shigefusa's final handle sharpening process (albeit not the same level of polishing), rather than a water grinder sharpening process, which creates uneveness and low spots along the blade road, and sometimes even worse: over-grind. Given the effort that Mazaki-san has put in, the production is understandably very limited, and given the low price, I am sure his work will be highly thought after very soon.

Naoki Mazaki is a distinguished blacksmith from Sanjo, Niigata, Japan, known for his dedication to traditional knife-making techniques. Mazaki-san began his journey as an apprentice at Yoshikane Hamono, where he honed his skills before establishing his own workshop. He specializes in crafting knives using Shirogami (White #2) and Aogami (Blue #2) steels, often incorporating iron cladding for added durability and a unique aesthetic.

Mazaki's knives are renowned for their exceptional sharpness, edge retention, and balance. Each blade is meticulously hand-forged and hand-finished, ensuring that no two knives are identical. His process involves traditional methods, including hand-polishing on Japanese natural whetstones, which contributes to the superior quality and performance of his knives.

One of his signature products, the Kurouchi Nashiji Gyuto, exemplifies his craftsmanship. This 240mm chef's knife features a rustic kurouchi finish. The blade, made from Shirogami #2 steel, offers excellent sharpness and edge retention, making it ideal for precise and versatile cutting tasks in the kitchen.

Mazaki's dedication to traditional craftsmanship and his ability to innovate within those confines have earned him a reputation as one of the leading knife makers in Japan. Whether you are a professional chef or a culinary enthusiast, a knife from Naoki Mazaki promises unparalleled quality and performance.

“Sanjo outsider — trained under Yoshikane, now a one-man forge making some of the most beautiful knives in Niigata.”

Known for Artistically beautiful knives, exceptional fit and finish, complete one-man operation

Instagram @mazaki Read more about Mazaki

Profile

Deba

Japanese Fish Knife

A Deba(出刃) knife is a traditional Japanese kitchen knife specifically designed for butchering fish, though it can also be used for poultry and other meats with smaller bones. Deba typically have a single bevel blade, meaning there is a bevel on one side and Ura or concavity on the other. This design is intended for right-handed use, though left-handed versions are available by special order. Commonly, Deba are made in sizes ranging from 150mm to 210mm, length longer than that is available, but those would be extremely unwieldy due to the weight. This weight comes from the thick blade of the Deba, and the thickness gives these knives the necessary strength and weight needed for beak apart the whole fish.

Compare with

White 2 / Shirogami #2

—

1.1% 0.8% 0.6% 0.3% 0

1.1%

0.25%

0.15%

0.025%

0.004%

C — Carbon Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 60–64 HRC

555759616365+

Steel

White 2 / Shirogami #2

Manufacturer
- Hitachi Special Steel, Japan
Nature Carbon
Hardness60–64 HRC

White Steel No.2, also known as Shirogami #2 or White Paper #2, is long regarded as the go-to choice for crafting high-grade Japanese kitchen knives. This steel is celebrated for its capacity to be fashioned into knives that exhibit a sharp cutting edge, moderate tenacity, and long-lasting sharpness, alongside being notably easy to sharpen. While it possesses a slightly lower carbon content (C: 1%) compared to White Steel No.1 (C: 1.3%), it still requires a high level of craftsmanship to manipulate effectively. The expertise of a skilled blacksmith is crucial in transforming this material into a premium quality kitchen knife. Despite its excellent qualities, White Steel No.2 is known to be very reactive; hence, knives made from this steel demand meticulous care, including immediate wiping and drying after use, to prevent corrosion.

Sanjo and Sakai are known to widely utilise Shirogami #2 in their mainstream kitchen knives.

Construction

Sanmai - Soft Iron Clad

Sanmai iron cladding is a traditional Japanese knife construction technique where a hard steel core is sandwiched between two layers of softer iron or steel. This method combines the superior edge retention and sharpness of high-carbon steel with the durability and ease of maintenance provided by the softer outer layers. The sanmai structure offers a balanced knife that is both flexible and resistant to breaking, ideal for precision cutting tasks. The softer outer layers also facilitate easier sharpening and contribute to the aesthetic appeal of the knife through the development of a unique patina over time. While sanmai-clad knives require careful maintenance to prevent rust, their exceptional performance and distinctive appearance make them often a desirable feature of Japanese knives.

Finish

Migaki

"Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

Handle

Ho Wood Octagonal

Profile Octagonal WA
Material
- Ho Wood

A ho wood octagonal handle is a traditional Japanese knife handle prized for its light weight, balance, and natural aesthetic. Crafted from ho wood (Japanese magnolia), the handle offers a smooth, comfortable grip that remains stable even during long periods of use. Its pale, subtly grained appearance complements the refined simplicity of Japanese blades.

The octagonal shape provides excellent control and ergonomics, allowing both right- and left-handed users to maintain a secure, precise hold. Unlike heavier Western handles, ho wood handles shift the knife’s balance point closer to the blade, enhancing agility and cutting precision.

Often paired with a water buffalo horn ferrule, the ho wood handle also resists humidity and minimizes cracking. Its understated elegance and functional design reflect the Japanese philosophy of harmony between tool and craftsman—making it a favored choice among professional chefs and knife enthusiasts who value tradition, comfort, and performance.

Mazaki White 2 Migaki Deba 180mm

Availability

Detailed Specifications

Mazaki

Deba

White 2 / Shirogami #2 Element Composition

White 2 / Shirogami #2

Sanmai - Soft Iron Clad

Migaki

Ho Wood Octagonal

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Mazaki White 2 Migaki Deba 180mm

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Crows Nest

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