Yoshihiro Nashiji High Carbon Blue Steel #2 Chinese-Style Cleaver Vegetable Knife with Stabilized Maple Burl Handle (Mazaki Special Edition: TYPE A)
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High-Carbon Care
This item is made from high-carbon steel. It offers excellent sharpness but can rust or develop a patina if not kept dry and properly maintained.
- 64 HRC
- No
- Saya Cover
- No Saya Cover Included
Blade Hardness
HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.
Stain Resistant
This steel is not stain resistant. High-carbon steel can rust or develop a patina if not kept dry and cared for, in exchange for the sharper edge it holds.
Full Specifications
Blade
- Knife Type
- Cleaver (Butcher Knife)
- Primary Use
- Heavy-duty butchery
- Blade Metal
- Blue Steel #2
- Grade
- Mazaki Hon-Sanmai Nashiji
- Construction
- Hon-Sanmai
- Blade Hardness
- 64 HRC
- Blade Edge Type
- Double Bevel
- Blade Finish
- Nashiji
- Stain Resistant
- No
Handle
- Handle Material
- Stabilized Maple Burl Triple Ring
- Handle Shape
- Western Style
- Bolster Material
- Stainless Steel
- Tang Type
- Partial Tang
Product Details
This is Type A of Mazaki's special-edition Chinese-style cleavers: an 8.25" (210mm) hon-sanmai blade with a Blue Steel #2 core at 64 HRC and a nashiji finish, on a Western-style stabilized maple burl handle with a stainless steel bolster. Each handle in the series is one of a kind, so the knife you receive is the one pictured.
As Type A in this limited series, the stabilized maple burl handle on this knife carries its own unique, one-of-a-kind natural grain.
This series is forged by our master artisan Mazaki with great care, combining Blue Steel #2 (HRC 64) with iron to create a rustic Black-Forged Kurouchi finish. This carbonized coating, formed during heat treatment, gives the blade a unique aesthetic and added character.
Sharpening and honing should be done with whetstones only. Hand wash and dry immediately after use, especially when working with acidic ingredients. Avoid cutting bones, nutshells, or frozen foods.
Care & Origin
- Country of Origin
- Japan
- Care Instructions
- Hand wash only.
Dry immediately.
Avoid the dishwasher. - Sharpening Method
- Sharpen by hand using whetstones. Do not use honing rods.