Mazaki Kurouchi Gyuto Knife
Mazaki Kurouchi Gyuto Knife
Mazaki Kurouchi Gyuto Knife
Mazaki Kurouchi Gyuto Knife
Mazaki Kurouchi Gyuto Knife
Mazaki Kurouchi Gyuto Knife
Mazaki Kurouchi Gyuto Knife
Mazaki Kurouchi Gyuto Knife
Mazaki Kurouchi Gyuto Knife
Mazaki Kurouchi Gyuto Knife
Mazaki Kurouchi Gyuto Knife
Mazaki Kurouchi Gyuto Knife

Mazaki Kurouchi | 180 Santoku / Bunka Knife

$288 Sale Save

Naoki Mazaki is a solo blacksmith hand-crafting all aspects of his knives in-house. Apprenticing under legendary master Kiyoshi Kato, he is creating some of the most sought-after knives at this present time. The Mazaki Kurouchi offered here is an outstanding high-carbon knife, amazing value. 

  • Naoki Mazaki
  • Kurouchi Series
  • Sanjo, Niigata
  • 180mm Santoku/Bunka Knife
  • Nashiji Kurouchi Finish
  • Shirogami (White) #2
    • Soft Iron Clad
    • Magnolia Handle with Walnut Ferrule
    • Hand-Forged in Japan

    • 187mm Edge | 336mm Overall | 54mm Height | 180g
    • Thickness: 4.9mm | 2.3mm | 0.5mm 

    Japanese Knife Thickness Measurement Diagram 

      * As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.  

    * High-carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust.

    Japanese Kitchen Knives & Whetstones Australia


    Japanese Kitchen Knife | Santoku (Home Cook Knife)

    The Santoku, or home cook knife, is a versatile kitchen knife widely used throughout the world. It is one of the better starting points into Japanese knives.

    Like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Santoku knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.

    As is the case with most Japanese kitchen knives, the Santoku is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge. 


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