Yoshihiro Nashiji High Carbon Blue Steel #2 Chinese-Style Cleaver Vegetable Knife with Stabilized Maple Burl Handle (Mazaki Special Edition: TYPE B)
SKU:
Not sure which length? How blade length is measured
We can't accept returns on knives once they've been engraved.
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
Type B in Mazaki's special-edition run is an 8.25" (210mm) Chinese-style cleaver forged hon-sanmai around a Blue Steel #2 core at 64 HRC, with a nashiji finish. The wide blade chops, slices and scoops ingredients off the board, and the Western-style stabilized maple burl handle, with a stainless steel bolster, has a grain pattern unique to this piece.
This individual piece is designated Type B, featuring a stabilized maple burl handle whose natural grain pattern is unique to this knife alone.
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.