Mazaki Blue 2 worth $200?

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choppuchoppu

choppuchoppu

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I have received a lot of recommendations to try out a Mazaki, but I have been wondering if the premium for aogami 2 over shirogami is worth it. It looks like his heat treatment on shirogami is pretty crazy and I haven't seen much information or experience on the aogami.
 
For me the only issue with Mazaki is the iron cladding. Only knife I have ever owned that rusted on me. I have had a couple do this and I take good care of my knives. I would prefer aogami over shirogami but cant say if its worth 200 unless stainless clad then its a no brainer. Mazaki where amazing knives at just over $200.00 back in 2019 but anymore I think you have to really want the profile to buy at $300.00. At over $500.00 for aogami I think there are much better knives out there.
 
Oh yeah I heard about them being extremely reactive, do you think a forced patina would help? I think I was looking at your old 240mm mazaki Ktip that sold lol pretty neat knife
 
choppuchoppu said:
Oh yeah I heard about them being extremely reactive, do you think a forced patina would help? I think I was looking at your old 240mm mazaki Ktip that sold lol pretty neat knife
Click to expand...
I do think that would help and it looked awesome. Sadly I didn't keep that one long enough. They are great knives I don't mean to knock them I just prefer a little longer lasting edge and less reactivity
 
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Matt Jacobs said:
I do think that would help and it looked awesome. Sadly I didn't keep that one long enough. They are great knives I don't mean to knock them I just prefer a little longer lasting edge and less reactivity
Click to expand...
What would you recommend in lieu of a Mazaki gyuto under $450?
 
superworrier said:
Actually I like the Mazaki blue even for the price. There’s not really another Japanese knife with that much distal taper. It’s hard to compare because my 225mm blue 2 is pretty different from my 210mm white KU
Click to expand...
Do you find the blue to be as reactive as the white?
 
Matt Jacobs said:
For me the only issue with Mazaki is the iron cladding. Only knife I have ever owned that rusted on me. I have had a couple do this and I take good care of my knives. I would prefer aogami over shirogami but cant say if its worth 200 unless stainless clad then its a no brainer. Mazaki where amazing knives at just over $200.00 back in 2019 but anymore I think you have to really want the profile to buy at $300.00. At over $500.00 for aogami I think there are much better knives out there.
Click to expand...
Geez. I haven't been keeping up. Maz are up to ~$500 now?!?!
 
blokey said:
Not really, if anything it actually helps abit with food release, tho the one I got received spa treatment from @tostadas, it is a great cutter.
Click to expand...
You have the souped up sleeper of a Manaka haha. Do you think a spa treatment is required when picking up a Manaka?
 
choppuchoppu said:
Oh I've never considered a Manaka. Does the tsuchime finish create a lot of drag when cutting meat? I usually prefer migaki finish.
Click to expand...
No, the tsuchime doesnt cause drag. It actually does pretty well at food release cuz of the deep indents. The polish on the blade road does cause drag though. It feels like it was done with around 800grit, so when you wipe it with a wet towel, you can definitely feel it dragging.
choppuchoppu said:
You have the souped up sleeper of a Manaka haha. Do you think a spa treatment is required when picking up a Manaka?
Click to expand...
Not needed, but in general, I like rounded spine/choils and minimal drag. The nice thing about Manaka is that the bevels are stone ready with minimal if any low spots.
 
tostadas said:
No, the tsuchime doesnt cause drag. It actually does pretty well at food release cuz of the deep indents. The polish on the blade road does cause drag though. It feels like it was done with around 800grit, so when you wipe it with a wet towel, you can definitely feel it dragging.

Not needed, but in general, I like rounded spine/choils and minimal drag. The nice thing about Manaka is that the bevels are stone ready with minimal if any low spots.
Click to expand...
Oh wow that's great to know! I was concerned about low spots if it needed a little thinning. What's your stone progression when polishing the blade road?
 
tostadas said:
No, the tsuchime doesnt cause drag. It actually does pretty well at food release cuz of the deep indents. The polish on the blade road does cause drag though. It feels like it was done with around 800grit, so when you wipe it with a wet towel, you can definitely feel it dragging.

Not needed, but in general, I like rounded spine/choils and minimal drag. The nice thing about Manaka is that the bevels are stone ready with minimal if any low spots.
Click to expand...
We have similar taste then lol
 
I never had an issue with my mazaki white 2, took a great edge quick and retention was on par with pretty much every other flavor of simple carbon I’ve tried. The best aogami super I’ve found better, but not sure I could tell much difference between mazaki white 2 and Sakai blue 2 or even blue 1 in a blind test.
 
ethompson said:
I never had an issue with my mazaki white 2, took a great edge quick and retention was on par with pretty much every other flavor of simple carbon I’ve tried. The best aogami super I’ve found better, but not sure I could tell much difference between mazaki white 2 and Sakai blue 2 or even blue 1 in a blind test.
Click to expand...
Very interesting, I heard mazakis white 2 is pretty hard and rivals blue steels so I'm curious to try one at some point
 
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