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Mazaki  |  SKU: MAZA_W2MK_DE180

Mazaki White 2 Migaki Deba 180mm

$10,104.00
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.

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Mazaki White 2 Migaki
Profile Deba
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 @ Spine 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.


    Naoki Mazaki's Shirogami #2 (White #2) line showcases his mastery of traditional knife-making techniques. These knives are hand-forged from high-carbon Shirogami #2 steel, known for its exceptional sharpness and edge retention. Each blade is meticulously finished with a kurouchi or migaki finish, highlighting its rustic elegance. The handles, often crafted from magnolia wood with walnut ferrules, provide a comfortable and balanced grip. Perfect for both professional chefs and culinary enthusiasts, Mazaki's Shirogami #2 knives are celebrated for their precision, durability, and timeless craftsmanship.

    Mazaki also loves to use other high carbon steel as well, notably Hitachi White #1, Blue #1 and Blue Super.

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

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

    Mazaki

    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 veyr soon. 

    • Profile: Deba

      A deba 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. Here are some key characteristics and features of a deba knife:

      Blade Material: Deba knives are available in various materials, including traditional carbon steels such as shirogami (white steel) and blue steel, as well as stainless steel variants like molybdenum stainless steel. Carbon steel is preferred for its excellent sharpness and edge retention, while stainless steel variants are less prone to rust.

      Blade Design: Deba knives typically have a single bevel blade, meaning they are sharpened completely on one side. This design is intended for right-handed use, though left-handed versions are available by special order.

      Blade Geometry: The blade of a deba knife is heavy and thick-spined, with a blade length ranging from 5 to 7 inches. This design, along with the weight of the knife, allows it to easily cut through fish bones and joints.

      Primary Purpose: The primary purpose of a deba knife is to break apart full fish, removing heads, fins, and bones, and filleting them. It is also suitable for butchering poultry and other meats with smaller bones.

      Technique Tips: When using a deba knife, it's recommended to allow the weight of the blade to do the work. A sturdy grip is essential, with the middle, ring, and pinkie fingers wrapped firmly around the handle. The pointer finger should be placed on the spine of the knife, while the thumb is positioned close to the heel edge of the blade to steady the strokes. When cutting through bones, downward pressure should be applied with the non-dominant hand to push the knife cleanly through.

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    • Steel: White 2 / Shirogami #2

      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.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 60- 64

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    • 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.

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    • 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.

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    • Handle Specs

      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.

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