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Mazaki  |  SKU: MAZA_W2KU_SA180

Mazaki White 2 Kurouchi Santoku 180mm

$339.95
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Detailed Specifications
Line To Be Added - Non Stainless Clad
Profile Santoku
Bevel Type Double Bevel
Weight 195 g        6.88 oz
Edge Length 186 mm   .7.32 inch
Heel Height 56 mm     .2.2 inch
Width @ Spine 6.0 mm     0.24 inch
Width @ Mid 2.1 mm     0.08 inch
Width @ 1cm from Tip 1.0 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 Santoku 180mm is a powerful expression of traditional Sanjo-style craftsmanship, where cutting performance takes clear priority. Hand-forged with a Shirogami (White #2) carbon steel core, the blade achieves exceptional sharpness and is highly responsive on the stones, appealing to enthusiasts who value hands-on knife care.

    This santoku is a very typical Sanjo knife, characterized by a thick, robust tang and spine at the heel, paired with extreme tapering from the choil toward the tip. This pronounced distal taper provides strong cutting authority at the heel for dense ingredients while transitioning to excellent agility and precision at the tip for finer work. The kurouchi finish adds a rustic, hand-forged aesthetic while offering mild protection against corrosion.

    With its balanced profile, confident food release, and performance-focused geometry, this 180mm santoku excels at slicing, chopping, and mincing vegetables and proteins alike, fully capturing the essence of Sanjo knife-making tradition.


    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: Santoku

      The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.

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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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