Mazaki knives, maxims newest line

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TheCaptain said:
Well I can only hope Maxim saw my note about thw petty and set one aside foe me...my gyuto hasn't shipped yet which is like super slow for him.
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I would email him. I've had multiple occasions now where he doesn't ship the item in a reasonable amount of time. I think it's because he doesn't ship on fridays? Just a feeling.
 
I ordered October 19, and still awaiting shipment. He probably has lots of orders and wants to do everything together. Not like I am hurting for knives. :biggrin:
 
naifu said:
I ordered October 19, and still awaiting shipment. He probably has lots of orders and wants to do everything together. Not like I am hurting for knives. :biggrin:
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I misspoke; I ordered on 19th, and it was shipped on 20th, will arrive tomorrow 23rd. The status was not updated until today.

the premise of the sale is that he is away.
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. I don't think so. The discount is offered to attendees of the JNS gathering, however he extended the discount to all.
 
@Choppin: can we get a few photos and choil shot of you 180 when you receive it? Just curious if it is the same as mine and also curious whether you like it.
 
naifu said:
@Choppin: can we get a few photos and choil shot of you 180 when you receive it? Just curious if it is the same as mine and also curious whether you like it.
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Absolutely. Just give me a week or so - knife arrived today but I’m always away travelling for work so...

I also got a 180 petty, will post some pics together
 
I’m at the JNS gathering at the moment. I can confirm that the grind has changed in general on all the Mazaki knives to a slimmer one without pronounced shoulders. Amazing knives and nothing like a deba but still with a meaty spine a la Kato.
The sujis are super cool. Many of these have a bit more meat on them somewhat alike the old grind but they are perfectly thin behind the edge and cut super well. In a way the shape and feeling in hand of these remind me a bit of the old Singatirin suji I have at home just with less distal taper.
This is my subjective impression of these knives wich I just bought four of.
- Kim
 
KimBronnum said:
I’m at the JNS gathering at the moment. I can confirm that the grind has changed in general on all the Mazaki knives to a slimmer one without pronounced shoulders. Amazing knives and nothing like a deba but still with a meaty spine a la Kato.
The sujis are super cool. Many of these have a bit more meat on them somewhat alike the old grind but they are perfectly thin behind the edge and cut super well. In a way the shape and feeling in hand of these remind me a bit of the old Singatirin suji I have at home just with less distal taper.
This is my subjective impression of these knives wich I just bought four of.
- Kim
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Did you see any KU finished mazaki gyutos laying around?
 
@choppin Not exactly a gyuto [emoji3] (as LOL was asking for) but these are very nice, too. Very fine ura. IMO a mix between a miroshi deba and mini-yanagi. I didn’t try one but I bought one. I think this guy is going to be the new black.
- Kim
 
Sorry, I only saw “gyuto” now that I re-read his post. Anyway I think that’s the KU Mazaki in Maksim’s Instagram post - looks like a small single bevel anyway
 
Choppin said:
Sorry, I only saw “gyuto” now that I re-read his post. Anyway I think that’s the KU Mazaki in Maksim’s Instagram post - looks like a small single bevel anyway
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It's a Ku Petty
I was the first to open/ test it.
I confirm Kim's words.
All the new lines are much better- i regret i haven't taken my 180-er Gyuto with me.
Single Kuro is cool- took it of course.
The Suji reminds me though my favorite Toyama 270, almost déjà-vu
The " normal " petty is cool as well.
Today's 180-er gyuto is superb.
210-240 as well. No shinogi anymore. Only tappered down. Good change.
The Kuro is supppppppie!!'
 
I'm interested in hearing more thoughts on these knives, especially those who have gotten the ones with the newer grind.

I've been extremely happy with mine (240mm gyuto older grind). I don't bring it to work much because it's still my baby and my workplace isn't too kind to iron-clad and/or more expensive knives... but saying that, I haven't had any real issues with reactivity.

The wife & I do cook a lot at home, even though we both cook professionally, and it's been my go-to since I've had it for home cooking. It's hard to put my finger on it exactly but I just love how this knife cuts. It's got the best food release so far in my kit and it's just plain fun to use. On a wood cutting board, and at home, I've found the edge retention to be very solid and it's also been enjoyable to sharpen.


10/10 would buy again. I still enjoy window shopping here on BST, especially higher end honyakis/customs, but every time I think about pulling the trigger I'm reminded just how much I enjoy this knife [I also have a LOT of knives... like most of us :viking::laugh:].
 
JDA_NC, hopefully I’ll get to try my 180 gyuto and 180 petty (new grind) this week and will post my thoughts here
 
Hello people, appreciate the thoughts and info sharing in this thread. Im also interested in hearing more about any of the mazaki knives, experiences /details etc. especially the gyutos!
/Birk
 
Sorry for the delay. I gave my 180 gyuto and 180 petty a quick test this weekend and wanted to share my first impressions.

First of all, I did get the thinner ground gyuto. I couldn’t focus on a choil shot on my phone but it looks exactly like naifu’s. Mine weights 150g vs the 165g listed at JNS. One interesting thing is that the kanji on the gyuto seems much flatter and shallower than on the petty, which makes me think maybe the gyuto was reground after having the kanji chiseled. Just a guess anyway.

9Wgzojz.jpg


Fit and finish is probably the best among my JNS knives (Kato WH and Toyama). A nice kasumi with dark and foggy jigane and mirror hagane. The blade road polishing looks a bit handmade - i.e. horizontal lines are not 100% straight and flawless - but is well done regardless. It arrived well sharpened as well.

I really like the proportions and dimensions on the gyuto. It’s actually 190mm, tall (45-46mm), with a sizeable flat profile section like seen on pics here. In hand it feels hefty yet still nimble, with great balance. The perfect homechef, weeknight knife if you ask me. Cutting performance is great, goes through hard stuff much better than the choil shot would indicate, a similar impression I had with the Kato standard. It felt a bit stickier than I expected, but I only tried it on butternut squash and rhubarb so still need to test further. Distal taper is crazy, the tip is thin and really useful.

The petty feels sturdy yet gets very thin at the tip (crazy distal taper again). It’s my first petty this size and it feels very useful, will probably make a great utility / line knife.

I’m very pleased with both knives so far. Maksim clearly put a lot of thougth and care on these.

I will post more pics later and try to test them on other stuff.
 
Thank you Choppin. Seeing the kanji I can only say - yes - the knife was ground after tha Kanji was ingraved. No question about that. I would guess that knife was already finished when the strong feedback (mostly from KKF) arrived that the knives are too thick and it was re-ground.
 
Thank you Choppin. Im considering buying a 180 or a 210 mazaki gyuto, but I'm still not sure if they are the right knives for me (also considering the price). I really like flat profiled, robust and front-heavy knives, preferably white steel; so I'm currently standing between Munetoshi or Mazaki..

And yes, those petties have a butcher-like deadly grind.
 
I haven’t tried any Mune, but from what I heard from users I would expect it to be more blade heavy, with a thicker overall grind (including tip) compared to the Mazaki

Birk said:
Thank you Choppin. Im considering buying a 180 or a 210 mazaki gyuto, but I'm still not sure if they are the right knives for me (also considering the price). I really like flat profiled, robust and front-heavy knives, preferably white steel; so I'm currently standing between Munetoshi or Mazaki..

And yes, those petties have a butcher-like deadly grind.
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