Mazaki Shirogami Nashiji Kurouchi Gyuto 240mm

Name: Mazaki Shirogami Nashiji Kurouchi Gyuto 240mm
Brand: Naoki Mazaki
SKU: GSMAZW2NAW240GY-1
Price: 311.0 EUR
Availability: OutOfStock
Rating: 4.8 (14 reviews)

Mazaki Shirogami Nashiji Kurouchi Gyuto 240mm

€311,00 EUR

Sale Sold out

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Frustrated? Learn more about why Japanese knives are frequently out of stock.

About Mazaki San -

Though a relatively young knifemaker, Naoki Mazaki works hard to preserve traditional ways of crafting blades.

In 2017, after years of training and preparation, Mazaki-san finally opened his own workshop. He now forge-welds all of his carbon steel knives in-house and finishes his bevel with a variety of different whetstones, all by hand. His care and attention to detail are immediately evident when you handle one of his knives: while rustic in appearance, each one has been lovingly polished and perfected. Once you put them to work, his passion and skill come through even more.

Mazaki san prefers to work with the more traditional Shirogami #2 to craft his knives and often leaves the rough, burned ‘kurouchi’ finish from the forge. Not just used for tradition’s sake, Shirogami is capable of insane sharpness and edge retention. It’s easily one of my favourite knife steels; it cuts beautifully, but it also changes with time, building a patina totally unique to you and the food you cook.

About the shape - Inspired by the profile of a traditional European chef knife, gyutos are a multi-purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. The longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally be slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.

The 240mm Gyuto is great for those who prefer a large, heavier knife.

Shape	Gyuto
Maintenance Level	High *Rust Prone ⓘ* This knife can rust, click to learn more.
Blade Length	240 mm \|
Blade Height	52 mm
Thickness	4.7 mm
Weight	224 g
Steel Type	Shirogami #2 (White Carbon Steel) With Carbon Steel Cladding
Rockwell Hardness	62 - 63
Edge/Bevel	Double (50/50)
Handle	Wa (Japanese) Handle - Octagon Magnolia Water Buffalo Horn Collar
Blacksmith	Naoki Mazaki
Made in	Sanjo, Niigata, Japan

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.

Knife Care

A NOTE ABOUT RUST

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. Maintain the good habit of drying off your knife.

USE

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones, lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad because the cold will make hard steel even more brittle. If you wouldn’t chew it with your own teeth, don’t cut it.

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End grain wood is especially good. Plastic can be fine too, but certainly not glass, granite or bamboo.

• The edge of your knife works best sliding forwards or backwards. Scraping the knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly damage the edge. Listen to the knife! If you can hear the edge making a “tink” sound on the cutting board, change what you are doing.

CLEANING

• After use, wash the knife by hand with regular dish soap, rinse with hot water and dry by hand immediately. Dishwashers are very bad for knives.

• Wood handles may dry out over time and exposure to water. Simply treat them with some food safe mineral oil or beeswax.

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick. If it’s still not coming off try baking soda and water mixed into a paste or a product called Barkeeper’s Friend.

STORING

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover will do the trick if you keep knives in a drawer or travel case.

• A convenient wall magnet made with wood is a great way to show off your knives. Be sure to put it back spine first, then roll it onto the blade face. This will keep the edge from contacting the wood first.

• The good-ol’ counter top block can keep knives at the ready and protected. So can drawer inserts. Whatever the method, keep the edge from touching anything else.

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts.

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you.