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Mazaki  |  SKU: MAZA_W2KU_NA180

Mazaki White 2 Kurouchi Nakiri 180mm

$339.95
Tax included Shipping calculated at checkout.
Detailed Specifications
Line To Be Added - Non Stainless Clad
Profile Nakiri
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 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 Nakiri 180mm is a powerful example of traditional Sanjo-style craftsmanship, where cutting performance is placed above all else. Hand-forged with a Shirogami (White #2) carbon steel core, the blade takes an exceptionally sharp edge and responds beautifully on sharpening stones, appealing to enthusiasts who appreciate hands-on knife care.

    This nakiri is a very typical Sanjo knife, featuring a thick, robust tang and spine at the heel, combined with extreme tapering from the choil toward the front of the blade. This distinctive geometry delivers exceptional authority and stability through dense produce while maintaining a thin, precise cutting edge for effortless push cuts and clean vegetable work. The kurouchi finish enhances its rustic, hand-forged appearance while offering mild protection against corrosion.

    With its tall blade, flat edge profile, confident food release, and refined taper, this 180mm nakiri excels at chopping, slicing, and prepping vegetables with speed and precision, fully embodying the performance-driven character of Sanjo knife making.


    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: Nakiri

      The Nakiri 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 characterized by its relatively flat edge profile, designed specifically for a chopping motion ideal for vegetable preparation. Unlike knives intended for slicing or sawing motions, the Nakiri's design emphasizes straight, clean cuts through vegetables without the need for pushing or pulling. Its blade is notably thin, underscoring its specialization for tasks that do not involve contact with bones, even small ones. This specialization makes the Nakiri an indispensable tool for those seeking precision and ease in vegetable preparation.

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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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