Mazaki | SKU: MAZA_B2MK_YANA240

Mazaki Blue 2 Migaki Kiritsuke Yanagiba 240mm w/ Urushi Handle and Guard

$12,021.00 $14,128.00

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 Blue 2 Single Bevel Migaki
Profile	Yanagiba
Bevel Type	Double Bevel
Weight	195 g \| 6.9 oz
Edge Length	221 mm \| 8 45/64″
Heel Height	37 mm \| 1 29/64″
Width @ Heel	4.4 mm \| 11/64″
Width @ Mid	3.1 mm \| 1/8″
Width @ 1cm from Tip	0.9 mm \| 1/32″
Steel	Blue 2 / Aogami #2 \| Carbon
Blade Construction	Nimai- Soft Iron Clad
Hardness (HRC)	61 - 63
Surface Finish	Migaki
Handle
Region	Sanjo
Best for	Enthusiasts Collectors

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

Mazaki is known in the Sanjo region for his double bevel knives, but his single bevel work carries the same distinctive character — and the Blue 2 Migaki line is a good example of what that means in practice. The forged taper that makes his gyuto and santoku feel so responsive translates into a single bevel knife that sits noticeably lighter in hand than a comparable Sakai blade of the same length. The weight balance leans away from the tip in a way that feels nimble and precise, which is a refreshing departure from the more forward-weighted feel of many traditionally forged single bevel knives.

The finish is clean and considered throughout. The Hira and Ura carry a uniform Migaki polish, the spine is mirror finished, and the choil is properly chamfered — the kind of fit and finish details that speak to a maker who takes the whole knife seriously, not just the bevel. The hand forged cladding line is where Mazaki's personality really shows. Where Sakai single bevel knives typically maintain a flat, strictly parallel cladding line running close to the edge, Mazaki's has a noticeable waviness to it — more organic, more lively, and a clear reflection of his hand forging approach rather than the more controlled production methods common in Sakai.

The core steel is Blue 2 (Aogami 2) with soft iron cladding — a combination Mazaki uses across his single bevel range. Blue 2 produces a sharp, aggressive edge with good retention, and the iron cladding develops a natural patina over time that many single bevel users appreciate. The entire blade requires regular maintenance to prevent rust, which is the standard trade-off for any carbon steel single bevel knife and should be factored in before committing.

Currently available in Deba and Yanagiba, this line sits at a higher price than more uniformly finished alternatives, but offers something genuinely different in character. For collectors who have grown fatigued with single bevel knives that all look the same, and for enthusiasts who want the Sanjo hand forging experience in a single bevel format, the Mazaki Blue 2 Migaki is a compelling and characterful choice.

Pros	Cons
Great artistic Exceptional profile Great OOTB	Prone to rust High budget

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

Yanagiba

The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.

Compare with

Blue 2 / Aogami #2

—

1.25% 0.9% 0.6% 0.3% 0

1.1%

0.35%

1.25%

0.25%

0.15%

0.025%

0.004%

C — Carbon Cr — Chromium W — Tungsten Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 61–63 HRC

555759616365+

Steel

Blue 2 / Aogami #2

Manufacturer
- Hitachi Special Steel, Japan
Nature Carbon
Hardness61–63 HRC

Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.

Construction

Nimai- Soft Iron Clad

Nimai(Two Piece) is the Japan's traditional approach to the kitchen knife making, this construction method is typically found on knives with native Japanese origins like Yanagiba, Deba and Usuba. When constructing a Nimai knife, a piece of soft cladding metal will be placed onto a core steel, the two pieces of metal are then forgewelded and shaped into the knife.

The Nimai knives are usually sharpened in single-bevel fashion, with hardened core steel exposed on the flat/hollow-ground side and soft cladding warping over the other side and over the spin. The soft cladding offers support for the harder yet more brittle core steel so the knive can have a thin, sharp edge while have some overall strength. Since the single bevel Japanese knives usually don't have a secondary bevel, the combination of soft cladding and hollow-grind have made the sharpening process easier than Monosteel and Honyaki knives.

If Nimai construction represents the classic Japanese knifemaking, then the Nimai with carbon steel core and soft iron cladding is the essence of this classical approach. Although the entire blade will be prone to rusting, the ease of sharpening have made these blades the first choice for chefs who work in traditional Japanese restaurants, where the constant wiping and routine shrpening offset the downsides. If you are interested in experiencing traditional Japanese kitchen knife ownership and willing to spend time take care of your knife, a Nimai Soft Iron Clad knife will deliver that experience with hundreds of years of history behind it.

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.

Mazaki Blue 2 Migaki Kiritsuke Yanagiba 240mm w/ Urushi Handle and Guard

Availability

Detailed Specifications

Mazaki

Yanagiba

Blue 2 / Aogami #2 Element Composition

Blue 2 / Aogami #2

Nimai- Soft Iron Clad

Migaki

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Mazaki Blue 2 Migaki Kiritsuke Yanagiba 240mm w/ Urushi Handle and Guard

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