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Mazaki  |  SKU: MAZA_B1HON_GY225

Mazaki Blue 1 Mizu-Honyaki Gyuto 240mm w/ Burl Handle Wenge Saya

$2,499.95
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.

Availability

  • 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 To Be Added - Non Stainless Clad
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 244 g        8.61 oz
Edge Length 240 mm   .9.45 inch
Heel Height 54 mm     .2.13 inch
Width @ Spine 4.7 mm     0.19 inch
Width @ Mid 2.0 mm     0.08 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel Blue 1 / Aogami #1 | Carbon
Blade Construction To Be Added
Hardness (HRC) 61 - 64
Surface Finish To Be Added
Handle
Best for
  • To Be Added
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    This Mazaki Blue 1 Mizu-Honyaki Gyuto 240mm is a double-bevel Japanese chef's knife best fit for users seeking high-carbon steel performance in a general-purpose profile. Made by Mazaki using Hitachi Blue 1 steel, this mizu-honyaki construction features a reactive carbon blade that requires wiping and drying after use to prevent rust and develop a protective patina. The 240mm edge length suits mincing, slicing vegetables, cutting meat, and disjointing large cuts within a multi-purpose kitchen role.

    The blade measures 4.7mm at the heel, 2.0mm at mid, and 0.9mm at the tip, with a 54mm heel height and 244g total weight. Blue 1 steel contains 1.3% carbon and 1.75% tungsten, achieving 61-64 HRC for edge retention and toughness while remaining responsive to sharpening. This non-stainless composition means the knife is not clad in stainless steel and demands consistent maintenance to preserve condition. The gyuto profile provides acute geometry typical of Japanese cutlery, distinguishing it from flatter Western profiles through sharper edge angles enabled by harder steel grades.

    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.

    • Profile: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

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    • Steel: Blue 1 / Aogami #1

      Blue Steel No.1, also known as Aogami #1 or Yasugi #1 Blue Steel, is a premium high carbon steel from Hitachi Metals Ltd, celebrated for its exceptional edge retention and toughness. This steel is an upgrade from Blue Steel No.2, enriched with higher carbon and tungsten content, making it a favorite for high-grade Japanese traditional single-bevel knives. It's known for being easy to sharpen, achieving a very fine edge that lasts. Despite its susceptibility to rust, with proper care and maintenance, including regular wiping and drying, it can develop a protective patina that minimizes rusting. Blue Steel No.1 is highly regarded among knife makers for its ability to achieve a mirror finish and maintain a sharp edge over extended periods, offering an outstanding balance of performance and durability.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 61- 64

      << Slide for more >>

    • Handle Specs

      Profile:

      Material:

      << Slide for more

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    St Peters, Sydney

    St Peters

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    Unit 2, 2 Bishop St
    St Peters, NSW 2044
    (02) 8234 8818 sales@knivesandstones.com.au
    Mon–Fri 10am–5pm Closed weekends

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    Crows Nest, Sydney

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    Braddon, ACT 2612
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