Mazaki Shirogami Nashiji Kurouchi Gyuto 210mm sharpening-stones It keeps a ridiculous edge

It keeps a ridiculous edge longer than almost any other Japanese knife steel and doesn’t rust nearly as easily as other high-carbon steels

Not your usual career paths to choose from

Maybe he has a future as a competitive eater

Enjoy the nectar of the sea by cracking open shells and slurping down their insides

Naniwa Specialty stones are softer than some

Mazaki Shirogami Nashiji Kurouchi Gyuto 210mm sharpening-stones It keeps a ridiculous edgeAbout 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