Gyuto knife with a blade that measures 220 mm

Blade height heel: 51 mm

Weight: 189 gr

The handle has oktagon shaped ho wood with a buffalo horn bolster.

Steel: Shirogami#2 with iron clad (totally 3 layers)

The blade has a finish called migaki. Its a smooth and semi polished surface. The edge is very thin and the cutting performance is superb. We enjoy these knives very much.

Mazaki is a young blacksmith with great enthusiasm for knifemaking. He has been trained by some of the best in the business (Kiyoshi Kato) and his knives are already super popular all over the world. His work shop is in Sanjo, a small city with a great knife making tradition. Names like Hinoura, Yoshikane and Shigefusa are world famous, and soon the name Mazaki will be equally known. We are sure of it.

Carbon steel and iron are NOT stainless. Be sure to wipe off all moist directly after use to avoid rust.

Disclaimer: Japanese knives have thin edges with high hardness. This makes them much more fragile than traditional european knives. These blades should under no circumstances be subject to twisting, prising or cutting into hard objects. Such handling could easily cause damage to the edge, something that is not valid ground for a warranty claim.