Mazaki | SKU: MAZA_W2KU_NA180

Mazaki White 2 Kurouchi Nakiri 180mm

Name: Mazaki White 2 Kurouchi Nakiri 180mm
Brand: Mazaki
SKU: MAZA_W2KU_NA180
Price: 339.95 AUD
Availability: OutOfStock

$339.95

Tax included Shipping calculated at checkout.

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 —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Mazaki White 2 Kurouchi
Profile	Nakiri / Japanese Vegetable Knife
Bevel Type	Double Bevel
Weight	226 g 7.97 oz
Edge Length	188 mm .7.4 inch
Heel Height	56 mm .2.2 inch
Width @ Spine	6.0 mm 0.24 inch
Width @ Mid	2.2 mm 0.09 inch
Width @ 1cm from Tip	1.7 mm 0.07 inch
Steel	White 2 / Shirogami #2 \| Carbon
Blade Construction	Sanmai - Soft Iron Clad
Hardness (HRC)	60 - 64
Surface Finish	Kurouchi
Handle	Octagonal Ebony Blonde Horn
Region	Sanjo
Best for	Enthusiasts Pro chefs

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

The Mazaki White 2 Kurouchi Nakiri 180mm is a double-bevel Japanese vegetable knife forged entirely by Naoki Mazaki in Sanjo, featuring Hitachi White 2 carbon steel and a soft iron clad san-mai construction. This profile suits users who prioritise straight push cuts through produce, as the flat edge maintains full contact with the chopping board to ensure clean separation without rocking. The rounded tip offers operational safety while the double bevel geometry aids penetration through firm ingredients.

White 2 steel provides a sharp cutting edge that is notably easy to sharpen, though this reactive carbon material requires immediate wiping and drying after use to prevent corrosion. The blade features a kurouchi surface finish and measures 188mm in edge length with a heel height of 56mm. Spine thickness is 6.0mm at the heel, tapering to 2.2mm at mid and 1.7mm at the tip, resulting in a substantial feel at 226g. Each knife is individually forged, ground, heat treated, and hand-finished on stones by Mazaki alone, ensuring the blade is straight and flat.

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 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.

Profile: Nakiri

Japanese Vegetable Knife
The Nakiri(菜切) knife is a distinctive tool in the Japanese kitchen, resembling a slender, shorter variant of a Chinese cleaver and serving as the household counterpart to the professional-grade Usuba. It is characterised by its relatively flat edge profile, emphasising straight, clean push cuts through vegetables without the need for rocking. This flat edge makes a full contact with chopping board when pushed down and it means there will be little to no chance of food still connect after the cut - a common problem with blade with very curved profile. Unlike Usuba, the thin and double bevel Nakiri is much better at penetrating dense and tough roots and tubers, Although sacrifices the ability to do delicate pinpoint slice, the rounded tip can give you a bit more sense of safety in operation.
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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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Handle Specs
Profile: Octagonal WA
Material:
- Ebony
The K&S Octagonal Ebony Handle with Blonde/Marble Ferrule is a premium custom handle designed to elevate both the performance and aesthetics of your Japanese kitchen knife. Crafted from solid ebony, the handle features a deep, rich black tone that is not only visually striking but also provides a dense, durable, and well-balanced feel in hand. The octagonal shape offers an ergonomic grip, ensuring comfort and control for both right- and left-handed users.
Complementing the dark elegance of ebony, the ferrule is fitted in either natural blonde or marble-patterned horn, creating a beautiful contrast that highlights the handcrafted character of the handle. Each ferrule is slightly different, giving every piece a one-of-a-kind personality.
Combining traditional Japanese design with refined materials, this handle is ideal for replacing or upgrading the stock handle of your knife, delivering both functional stability and timeless sophistication.
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