Unfortunately due to the dramatic change in profile, we cannot offer K&S custom saya for this batch.
New 2022 Service:
As a knife enthusiast I totally understand that Mazaki's knife has been fast evloving. Along with performance increase, he often changes his knife profile, particularly his Gyuto. As a result it is never possible to take your old knife as a reference.
It is sometimes difficult to see slightest change in profile from the pictures, as often the knife is shot at an angle
So we take the matter into our own hands, and traced the knives that we have, professionally digitized it into a PDF file. You can print it (100%, do not scale) and have a real feel about the profile rather than guess the profile in front of the screen.
（PDF file is in A4 size, as long as you don't scale it should be fine for US letter)
Mazaki is a one-man operation based in Sanjo, Niigata. His knife is artistically beautful, 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 uneveness 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 veyr soon.
I would confidently rate it amongst some of the best Sanjo knives out there because:
- Trained under Kato-san, excellent White 2 heat treatment;
- Tall and long profile, edge has excellent sweet spot;
- Signature Sanjo grind, with thick spine at the heel, and aggressive taper;
- Thin behind the edge with excellent cutting performance and food release;
- Iron cladding, will rust if care is not taken.
I am super happy that I can offer you, my fellow knife enthusiasts, another top quality knife from Sanjo.
Tip to Heel Length
Blade Height at Heel
Width of Spine Above Heel
Width of Spine at Middle of Blade
Width of Spine at about 1cm From the Tip
|White 2 core with iron clad
|Various K&S Handle Option