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Mazaki  |  SKU: MAZA_W2KU_GY21

Mazaki White 2 Kurouchi Gyuto 210mm

$379.95
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Detailed Specifications
Line To Be Added - Non Stainless Clad
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 206 g        7.27 oz
Edge Length 217 mm   .8.54 inch
Heel Height 51 mm     .2.01 inch
Width @ Spine 5.9 mm     0.23 inch
Width @ Mid 2.1 mm     0.08 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel White 2 / Shirogami #2 | Carbon
Blade Construction To Be Added
Hardness (HRC) 60 - 64
Surface Finish To Be Added
Handle Octagonal Ebony Blonde Horn
Best for
  • To Be Added
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    The Mazaki White #2 Kurouchi Gyuto 210mm is a powerful example of traditional Sanjo-style craftsmanship, known for prioritizing cutting performance above all else. Hand-forged with a Shirogami (White #2) carbon steel core, the blade takes an exceptionally sharp edge and is highly responsive on the stones, making it a favorite among enthusiasts who enjoy hands-on knife care.

    This gyuto is a very typical Sanjo knife, featuring a thick, robust tang and spine at the heel, paired with extreme tapering from the choil to the tip. This dramatic distal taper allows the knife to transition from authoritative power at the heel to laser-like precision at the tip, delivering outstanding cutting performance across a wide range of tasks. The kurouchi finish adds a rustic, hand-forged aesthetic while offering mild protection against corrosion.

    With its confident food release, strong geometry, and refined taper, this 210mm gyuto excels at slicing proteins, breaking down vegetables, and precise tip work, embodying the essence of Sanjo performance-focused design.


    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: 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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    • Set of six wooden objects with black and brown finishes on a gray surface

      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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