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

People

Founder: Naoki Mazaki 眞崎直樹
Current Head: Naoki Mazaki 眞崎直樹

Craft

Known For: Artistically beautiful knives, exceptional fit and finish, complete one-man operation
Steel: White #2, Blue #1

Location

Region: Sanjo, Japan
Coordinates: 37.6365293, 138.9616061

Brand

Logo

Why Mazaki Matters

Naoki Mazaki is one of the first independent knife makers in Sanjo who is neither from a blacksmithing family nor originally from the area — he's from Hokkaido. He trained under Tsuneo Yoshida at Yoshikane Hamono from 2011 to 2017, then started his own workshop. Every knife is forged, ground, heat treated, and finished entirely by hand, by him alone.

Does Mazaki Allow Unsolicited Visits?

Not open to public visits.

Knives by Mazaki

Mazaki White 2 Kurouchi

Mazaki is one of those independent Sanjo makers who built a following fast, and the White 2 Kurouchi line shows exactly why. Where his Migaki line polishes e... Read more

Mazaki is one of those independent Sanjo makers who built a following fast, and the White 2 Kurouchi line shows exactly why. Where his Migaki line polishes everything away to a flowing brushed finish, the Kurouchi leaves the forging texture untouched outside of the bevel — the irregular surface, the organic forge marks, the visible record of how the blade was shaped all remain. It's a rawer, more characterful look, and for those who appreciate that kind of honesty in a knife, it's a compelling one.The blade profile is broad with a generous heel height and a wide tip, making it particularly well suited to dicing and producing consistent thin slices in a committed push. What really defines the handling is the spine taper — Mazaki keeps the neck near the handle notably thick even by Sanjo standards, then tapers it aggressively down to around 2mm at the tip. This gives the knife an unusual combination of a stiff, confident spine near the handle and a featherlight, responsive tip. The forging quality behind this taper is worth noting: bringing the blade down to that kind of thinness at the tip without distorting the cladding line or introducing any warp in the blade is a genuinely skilful feat, and the Kurouchi finish makes this visible in a way a polished surface wouldn't.The bevel is hand finished to a slightly convex shape with an organic Kasumi polish and low thickness behind the edge. The blade is forged thicker near the Shinogi line and combines this with a slightly concave Hira — creating a more pronounced change in angle at the Shinogi line that strengthens the food release effect as the slice reaches that transition. The result is a knife that cuts smoothly and releases cleanly without needing to be laser-thin to achieve it.The core steel is White 2 (Shirogami #2), encased in soft iron cladding — which means the entire blade requires careful maintenance to prevent rust, and the steel will see more wear than Blue 2 under the same conditions. That said, White 2 rewards the effort with an edge that bites cleanly and sharpens back up with minimal fuss on a whetstone. For enthusiasts and professional chefs who are comfortable with that trade-off and prefer a knife that wears its craft openly, the Kurouchi is a very natural choice. Read less

Pros

Thin behind the edge
Great artistic
Exceptional profile

Cons

Prone to rust

Sanmai - Soft Iron Clad Kurouchi

Mazaki White 2 Migaki

Mazaki is one of those independent Sanjo makers who built a following fast, and it's not hard to see why once you pick up one of his knives. The White 2 ... Read more

Mazaki is one of those independent Sanjo makers who built a following fast, and it's not hard to see why once you pick up one of his knives. The White 2 Migaki line is a good example of what makes his work stand out — it combines a profile and geometry that feel genuinely considered with a level of hand finishing that punches well above what the price might suggest.The blade profile is broad with a generous heel height and a wide tip, which makes it particularly well suited to dicing and producing consistent thin slices in one committed push. What really defines the handling though is the spine taper — Mazaki keeps the neck near the handle notably thick even by Sanjo standards, then tapers it aggressively down to around 2mm at the tip. This gives the knife an unusual combination of a stiff, confident spine near the handle and a featherlight, responsive tip, which translates into a blade that feels precise and easy to direct despite its size.The bevel is hand finished to a slightly convex shape with an organic Kasumi polish, and the geometry behind it is worth understanding. The blade is forged thicker near the Shinogi line and combines this with a slightly concave Hira — this creates a more pronounced change in angle at the Shinogi line, which in turn strengthens the food release effect as the slice reaches that transition. The result is a knife that cuts smoothly and releases cleanly without needing to be laser-thin to do it. The Migaki finish on the cladding is hand brushed to follow the irregular geometry of the blade, giving the surface an organic, flowing character rather than the uniform look of a machine-finished knife.The core steel is White 2 (Shirogami #2), encased in soft iron cladding — which means the entire blade requires careful maintenance to prevent rust, and the steel will need more frequent sharpening than Blue 2 and more attention than stainless alternatives. That said, White 2 rewards the effort with an edge that bites cleanly and sharpens back up with minimal fuss on a whetstone. Priced competitively against big Echizen names and more affordable than Yoshikane while offering a smoother cut, the Mazaki White 2 Migaki is a compelling option for enthusiasts who want a genuinely handcrafted knife with real character and performance to match. Read less

Pros

Excellent performance
Workhorse grind
Great OOTB

Cons

Need extra care
Prone to rust
Relatively hard to sharpen

Sanmai - Soft Iron Clad Migaki

Frequently Asked Questions about Mazaki

Who is Mazaki?

Mazaki is a Japanese knife maker based in Sanjo, Japan . They are known for Artistically beautiful knives, exceptional fit and finish, complete one-man operation. Their signature steels include White #2, Blue #1. Available at Knives and Stones Australia.

What knives does Mazaki make?

Mazaki produces the following knife lines: Mazaki White 2 Kurouchi, Mazaki White 2 Migaki. We currently carry 8 products from Mazaki at Knives and Stones. They specialise in Artistically beautiful knives, exceptional fit and finish, complete one-man operation.

Where is Mazaki located?

Mazaki is located in Sanjo, Japan. Japanese knife-making regions each have distinct traditions. Sanjo in Niigata is famous for hand-forged, artisanal blades with a strong tradition of blacksmithing.

Where can I buy Mazaki knives in Australia?

Knives and Stones is an authorised Australian stockist of Mazaki. You can shop online at knivesandstones.com.au with free shipping on orders over $99, or visit our stores in St Peters (Sydney), Crows Nest (Sydney) and Braddon (Canberra) to handle the knives before buying.

Mazaki

People

Craft

Location

Brand

Why Mazaki Matters

Does Mazaki Allow Unsolicited Visits?

Knives by Mazaki

Mazaki White 2 Kurouchi

Mazaki White 2 Migaki

Shop Mazaki Knives

Visit Us In Person

St Peters

Crows Nest

Canberra

Footer links