Mazaki

Mazaki represents the pinnacle of traditional Japanese bladesmithing, operating as a solo blacksmith workshop in Sanjo, Niigata Prefecture—one of Japan's most renowned knife-making regions. Founded by Naoki Mazaki, who trained under the esteemed Yoshikane Hamono and master craftsman Kiyoshi Kato, the workshop has earned a reputation for producing some of the most handmade knives available in today's market.

Mazaki specializes in hand-forged carbon steel kitchen knives, working primarily with Shirogami #2 (White Steel) and Aogami (Blue Steel) varieties. Each blade is meticulously hand-polished on natural whetstones, resulting in either traditional kurouchi (blacksmith) or migaki (polished) finishes. The product line focuses on essential Japanese kitchen knife styles including gyuto, petty, sujihiki, and yanagiba, with each piece reflecting Naoki Mazaki's commitment to functional artistry.

What distinguishes Mazaki knives is their exceptional geometry and heat treatment. The blades feature an aggressive distal taper, transitioning from a substantial 5.4mm spine to a remarkably thin tip, creating what enthusiasts describe as a hybrid laser/workhorse geometry that excels at both precision work and demanding cutting tasks. Remarkably, Mazaki achieves hardness levels of 64-65 HRC in his carbon steel blades—unusually high for non-honyaki (non-single-steel) construction—which contributes to exceptional edge retention while maintaining the sharpening ease carbon steel is known for.

The knife community holds Mazaki in high regard, with collectors and professional chefs praising the knives' performance characteristics and handcrafted authenticity. As a solo operation, production is naturally limited, making these blades highly sought after among those who appreciate traditional Japanese craftsmanship. Each Mazaki knife represents not just a cutting tool, but a continuation of centuries-old bladesmithing traditions adapted for modern culinary demands.