PRAHRAN STORE NOW OPEN · THU–MON · 10AM–6PM

Mazaki  |  SKU: MAZA_W2MK_DE180

Mazaki White 2 Migaki Deba 180mm

Regular price $469.95

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.

Sold out right now

Leave your email and we’ll send one message the moment it’s back in stock.

One email, no marketing. Privacy policy.

Availability

  • St Peters, NSW —
    2 Bishop St, Unit 2, St Peters NSW 2044
  • Crows Nest, NSW —
    107 West St, Shop 1, Crows Nest NSW 2065
    Pickup only
  • Prahran, VIC —
    180 Commercial Road, Shop 1, Prahran VIC 3181
    Pickup only
Detailed Specifications
Line Mazaki White 2 Migaki
Profile Deba / Japanese fish knife
Bevel Type Single Bevel
Weight 284 g | 10.0 oz
Edge Length 185 mm | 7 9/32″
Heel Height 56 mm | 2 13/64″
Width @ Heel 7.4 mm | 19/64″
Width @ Mid 5.3 mm | 13/64″
Width @ 1cm from Tip 2.0 mm | 5/64″
Steel White 2 / Shirogami #2 | Carbon
Blade Construction Sanmai - Soft Iron Clad
Hardness (HRC) 60 - 64
Surface Finish Migaki
Handle Ho Wood Octagonal
Region Sanjo
Best for
  • Enthusiasts
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.


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.

Pros Cons
  • Excellent performance
  • Workhorse grind
  • Great OOTB
  • Need extra care
  • Prone to rust
  • Relatively hard to sharpen
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.

Mazaki

Mazaki — Sanjo's One-Man Artisan Forge

Mazaki is a one-man operation based in Sanjo, Niigata. His knife is artistically beautiful, 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 unevenness 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. 

Read more

Naoki Mazaki is a blacksmith from Sanjo, Niigata, Japan, who works in 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 valued for their 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 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 good sharpness and edge retention, making it ideal for precise and versatile cutting tasks in the kitchen.

Mazaki's dedication to traditional craftsmanship, combined with his innovation, has given him a reputation as a Japanese knife maker. Whether you are a professional chef or a culinary enthusiast, a knife from Naoki Mazaki offers 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 Read more about Mazaki

Mazaki · Sanjo

Knife details

Frequently asked questions

Shirogami 1 vs shirogami 2 — what is the difference?

Shirogami 1 (White 1) has a higher carbon content than Shirogami 2 (White 2), roughly 1.3% vs 1.1%, making it the purer carbon steel and the one some craftsmen still regard as the best, though in practice the two have become harder to distinguish as modern metallurgy has made both quite pure.

White 2 (Shirogami #2) has about 1.1% carbon and a hardness range of 60-64 HRC; White 1 sits around 1.3% carbon. That 0.2% difference is the core spec gap. More carbon generally means you can push hardness higher and hold a keener edge, but it also makes the steel more brittle and less forgiving. White 2 trades a bit of that potential peak sharpness for slightly better toughness and ease of sharpening.

Shirogami 1 carries a certain prestige. Sukenari's Nobuo Hanaki once told me directly that they only use White 1 for their mizu-honyaki because it is the pure form of carbon steel, it carries that halo. Among traditional smiths, White 1 is still spoken of as the benchmark. That said, in recent years the improvement in metallurgical manufacturing has narrowed the real-world gap. The rumor is that both grades are now so pure that separating them in practice is no longer straightforward. I've also heard that Hitachi has stopped producing White 1, though I can't confirm that.

You May Also Like